Huang Guanyin:

Also known as Mingke No. 2 (Selection No. 105), it is a new clonal cultivar of Oolong tea developed by hybridizing Tieguanyin (male parent) and Huangjingui (female parent). It belongs to the asexual line, small arbor type, medium-leaf class, and early-sprouting variety. Selected in 1990, it was certified as a provincial-level variety by the Fujian Provincial Crop Variety Appraisal Committee in 1998.

Characteristics:

The leaves are elliptical or long elliptical, yellow-green in color, glossy, with a slightly raised surface. The leaf margin and blade are flat, the leaf tip is bluntly pointed, the leaf serrations are relatively blunt, shallow, and sparse, the leaf texture is somewhat thick and brittle, and the buds and leaves have little fuzz. The dry sample of one bud and two leaves in spring tea contains approximately 2.3% amino acids, 27.3% tea polyphenols, 12.6% total catechins, and 3.5% caffeine. Spring bud sprouting generally begins in early March, and the one-bud-three-leaves stage occurs in early April.

Huang Guanyin's variety originates from Huangjingui + Tieguanyin. The leaves are elliptical or long elliptical, yellow-green in color, with a raised leaf surface, a bluntly pointed tip, blunt and sparse serrations, and buds and leaves with little fuzz. The characteristics of this variety are very distinct: the tea soup is greenish-brown and bright, with a rich, fragrant aroma commonly known as 'sky-penetrating fragrance,' and a mellow, sweet, and refreshing taste. It is particularly suitable for tea drinkers who prefer intensely aromatic teas.

Huang Guanyin tea leaves are suitable for making green tea, black tea, and Oolong tea, among other categories. The green tea and black tea made from Huang Guanyin have tightly rolled strips, a refreshing and high aroma, and a mellow taste. When processed into Oolong tea, the quality is excellent: the strips are plump and strong, the aroma is rich and lingering, the taste is mellow, sweet, and refreshing, with a pronounced 'rock rhyme' (Yan Yun).

Jiuxing Huang Guanyin is grown on ecological high mountains at an altitude of over 800 meters, shrouded in clouds and mist year-round, with short periods of direct sunlight, clean air, and no pollution. Jiuxing tea masters adhere to the philosophy of 'making tea with its original flavor,' allowing this batch of Huang Guanyin to present the following characteristics:

1. The dry tea has tightly rolled strips, a greenish-brown and glossy color, with a faint orchid fragrance.

2. The aroma is rich and fragrant, exhibiting the 'sky-penetrating fragrance' characteristic of Huangjingui. The lid aroma and cup-bottom aroma are long-lasting and lingering.

3. The liquor is orange-yellow and bright, entering the mouth mellow and smooth, with a sweet aftertaste on the tongue and a slightly sweet flavor.

4. The brewed leaves are moist and glossy, oily bright, with green leaves and red edges.