“Yum. This one is delicious. I only had about 14g left, so I used 6g of it for a gong fu session so I could finally log this tea, and the rest I will send off to thegreenteafairy. I will have to...” Read full tasting note
“After a few weeks of obsessing over the 2014 I tried at a restaurant, I finally caved and bought the 2015 Heritage Golden Buddha from Red Blossom without even tasting it first. Brewed 3.5g in my...” Read full tasting note
“This is another sample from CharlotteZero. Like the other oolongs she sent, I’m finding this one really pleasant. It’s on the darker side, with lots of sweet notes and hints of caramel. I’ve...” Read full tasting note
A new Wuyi oolong cultivar developed over a decade ago by the Wuyi Shan Tea Research Institute, Golden Buddha was created to highlight the sweet, creamy characteristics of traditional Wuyi Yan Chas.
Our Heritage Golden Buddha is thus a marrying of new and old – a fairly new varietal crafted using very traditional methods. Harvested in mid-May, the tea was first sun and shade-withered, then rolled, bruised and oxidized to 50% before a quick pan-roasting to halt the oxidation. The resulting “mao cha” was then given a traditional charcoal roasting over ash-lined charcoal pits.
The roasting adds an extra layer of complexity to an already delicious tea. The first two brews highlight the roast itself, with pronounced notes of burnt sugar and caramel. The true character of the tea reveals itself on subsequent brews: sweet cream, brown butter and graham cracker pie crust, with a sweet finish that brings to mind the caramelized sugar crust of a crème brulee.
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