Huang Mei Gui
Regular price
$20.00
Frequently Asked Questions
Control humidity: Avoid storing tea in conditions that are either too dry or too humid.
Keep it cool: Store tea in a cool place away from direct sunlight and heat sources. Keep in mind that display cabinet lights can also produce heat.
Protect from light: Avoid using transparent containers whenever possible.
Limit exposure to air: Keep tea well sealed and avoid opening the container more often than necessary.
After we receive your order, we will process your package within 48 hours and hand it over to our international shipping partner. We will also send your tracking number by email. At this stage, tracking information may not be available yet.
Once the shipping partner receives the package, it usually takes 1–3 days (excluding Sundays) for them to process and dispatch it. Tracking information will begin to update after the package has been dispatched.
Delivery usually takes around 7–18 days from the date of dispatch.
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What are the “roots” of Rooteas?
Family-made
Wuyi Yancha is what our own family makes in Wuyishan, and it is the tea we work with most closely. We know the growing areas and tea plants firsthand, as well as the decisions that go into processing and roasting. For the small number of other teas we carry, we work with tea-making families we know personally and whose work we know well.
Single-origin
Wuyi Yancha carries the influence of where it is grown. Wuyishan has a particular growing environment shaped by its rocky terrain, soil, climate, sunlight, and moisture, and these conditions are an important part of what makes Wuyi Yancha what it is. Together with cultivar, processing, and roasting, they all play a part in the aroma, texture, and overall character of the finished tea.
Transparency
We try to keep the information about our teas simple and clear. We share where each tea comes from, what tea plant it is made from, and how it was processed and roasted, so you have a clear idea of what you're drinking.
- Name: Huang Mei Gui (“Yellow Rose”)
- Chinese name & Pinyin: 黄玫瑰 huáng méi guī
- Type: Wuyi Rock Oolong
- Origin: Wuyishan, Fujian
- Harvest Time: Spring, 2025
- Roast Level: Medium fire ("zhōng huǒ", "中火")
Click to learn more about our roast levels
- Producer: Xiao Family
- Tasting note: Soft floral note, Roasted caramel, Refreshing aftertaste
We gave this Huang Mei Gui a medium charcoal roast to bring more balance and fullness to the cup. Instead of letting the aroma float above the tea, this roast helps it settle into the liquor, giving the tea a more grounded, cohesive feel. The first infusions are led by a soft floral note with a faint caramel sweetness. As the session goes on, soft florals and fruit notes gradually come together. The liquor is amber, smooth, and full in texture, with a brief touch of ripe stone fruit note as you swallow.
About the Huang Mei Gui Cultivar
huáng méi guī (“Yellow Rose”, “黄玫瑰”), registered as No. 506, is a hybrid developed by the Tea Research Institute of the Fujian Academy of Agricultural Sciences, bred from huáng guān yīn (“Yellow Goddess of Mercy”, “黄观音”) and huáng jīn guì (“Golden Osmanthus”, “黄金桂”). It inherits the strong aromatic character of one parent and the early-sprouting nature of the other, allowing it to be harvested as early as mid-April. What makes this cultivar especially distinctive is its lingering rose-like aroma, layered with natural floral fragrance, caramel sweetness, and ripe fruit notes. The aromatics are vivid, penetrating, and long-lasting. It is also notably resilient, with strong tolerance to drought and cold, allowing it to grow steadily even in demanding environments such as high-altitude tea-growing regions.
Tea: 8g
Gaiwan: 110–150ml
Water Temperature: 100°C / 212°F
(When possible, use spring water, purified water, or good-quality mineral water. Avoid using very hard water)
Use flash steeping (pour out the tea in about 3s). Do not oversteep. As the flavor begins to fade, extend each infusion by 5–10s as needed.
Note: Be sure to pour out the tea soup completely after each infusion. Do not let it sit in the gaiwan.
(Adjust the tea amount and steeping time to suit your own taste.)
