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Jin Jun Mei

 

A tea that says ‘celebration’, if ever there was one, this aromatic black tea effuses winter spices and summer fruits. A newcomer-varietal, Jin Jun Mei was developed in 2005 in Tongmuguan, forbidden to outsiders and nestled in the same almost-inaccessible, mountainous corner of Wuyishan that also produced Lapsang Souchong. Considered one of the pinnacles of Chinese black teas, its first flush buds are streaked with golden hairs, and the dry leaves waft the aroma of ginger and cinnamon. The steeped liquor adds the scent of white flowers, red and yellow fruit flavours, and the citrus piquancy of kumquat, all prompting one of our coworkers to exclaim: “It tastes of first love!”

For those who have not yet encountered the varietal, this one may indeed be the start of a long-term affair with Jin Jun Mei, and we will only be too happy to call ourselves the matchmaker.

Watch the video on the Nannuoshan YouTube Channel to learn more about the history and the different versions of this controversial black tea.


Jin Jun Mei, all you need to know
  • ORIGIN:  Guadun, Tongmuguan, Wuyishan, Nanping, Fujian, China
  • MEANING:  Golden Steed Eyebrow (jin jun mei)
  • CULTIVAR:  Qi Zhong
  • HARVEST TIME:  10 April 2018
  • TASTE:  Kumquat, red fruit, ginger


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 6 infusions: 45, 60, 60, 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

USA SHIPPING

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