Jinguanyin Hong Cha

Made from Jinguanyin—a cultivar more often associated with yancha—this black tea offers a strikingly different expression of its aromatic potential. Transformed through full oxidation, it sheds the expected roast and instead leans into brightness and lift, revealing a profile that feels both familiar and quietly unconventional.

The cup opens with a crisp, apple-like acidity that immediately enlivens the palate, followed by an unfolding floral bouquet—peony, rose, and hyacinth—woven together with a gentle thread of honeyed warmth and a touch of cinnamon spice. Its body remains light and agile, carrying just enough malt and soft savouriness to anchor the aromatics without weighing them down.

More reminiscent in texture and liveliness of greener oolongs than of typical black teas, it occupies a space of its own—distinct, expressive, and persistently compelling across infusions.

Written by Dominik