O-CN-024

Anxi Huangdan

黄旦

Traditional minnan oolong, from Fujian, China.

Oolong tea

Anxi Huangdan is strongest on smoothness, aroma intensity and floral. Typical tasting words: osmanthus, apricot, toasted grain, honey. The mother cultivar of Huang Jin Gui, sometimes finished with a slightly heavier traditional roast than commercial modern styles. Valued by traditional southern Fujian drinkers who prefer warmth and structure alongside the cultivar's natural osmanthus aroma.

Also known as Huang Dan and Huang Dan Oolong.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami1brightness2body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral4fruity2vegetal1marine0nutty2toasty2malty1honey2spicy0woody1earthy0smoky0creamy1citrus0stone fruit2tropical0cocoa0caramel1

Facts

Origin: Fujian, China
Plant: Camellia sinensis var. sinensis, Huangdan cultivar
Harvest: early spring or autumn
Elevation: mid
Oxidation: 20 to 35%
Roast: light
Leaf: rolled pellet
Price band: affordable
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: sun withering, then indoor withering, then tossing, then kill-green, then rolling, then baking.

Caffeine

A cup of Anxi Huangdan carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	95 to 100 °C	Rinse, then 15 s, 20 s, 25 s, 30 s, 40 s, 50 s
Cold brew, 250 ml	2.5 g	Fridge	6 to 10 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
social
relaxing

Pairs with pastry, nuts and dim_sum. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.