Heritage Golden Buddha

A new Wuyi oolong cultivar developed over a decade ago by the Wuyishan Tea Research Institute, Golden Buddha was created to highlight the sweet, creamy characteristics of Wuyi Oolong.

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 maocha was then given a heritage roast over smoldering longan fruitwood charcoal.

The charcoal roast adds an extra layer of complexity to an already delicious tea. Initial infusions highlight the roast itself, with pronounced notes of burnt 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 crust of a crème brûlée.

1g	per	1oz	at	195°F	for	2m

This brewing method is ideal for Wuyi Oolongs and robust black teas, producing a rich and satisfying brew while maintaining a smooth texture and finish.

Learn the fundamentals of tea brewing and master your technique here.