I am a fan of Jin Guan Yin. I have never tried Jin Guan Yin Black. Rich, complex tea with many different dried fruit notes. Fruity. Maybe some grape, melon notes. Throughout the infusions, I got some passionfruit, baked peach, stonefruits, fig. In the earlier infusions, some sweet notes, of caramel, sugarcane, honey with maltiness. Certainly, not your average “black” tea. It has a nice creamy textured mouthfeel and a lingering fruity, malty taste.

Gongfu, 6g, 200℉, 110ml
11 steeps: rinse, 10s, 10s, 10s, 10s, 10s, 20s, 30s, 40s, 60s, 90s, 120s

Flavors: Berries, Caramel, Fig, Fruity, Grapes, Honey, Malt, Passion Fruit, Stonefruit, Sugarcane

200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

Sounds like a great one!

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Sounds like a great one!

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Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.





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