Nonpareil Jin Jun Mei Golden Eyebrow Wuyi Black

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Jin Jun Mei is one of the most exquisite examples of Chinese black tea which was created in 2005. It is a black tea originally from the Wuyi region of the Chinese province of Fujian. In the July of 2005, Mr. Jiang Yuan Xun, the general manager of Wu Yi Zheng Shan tea company accompany guests from Beijing to Wuyi mountain. During their visit, they found some tender tea buds in Wuyi National Nature Reserve around 1800 meters above sea level. The gust suggested why not make some black tea with these buds? The buds were then sent to Tongmu village where the first black tea, lapsang souchong was created here 300 years ago. The tea master Mr. Liang Jun De conduct the experiment by himself, the process is based upon traditional lapsang souchong with improved fermentation. The tea is finally finished with a brand new black tea Jin Jun Mei.

Jin Jun Mei is made with tea buds only. Every 500 grams of this tea consists of 50,000 sprouts. As a skilled farmer could pluck 2,000 ones everyday, to make one pound of the tea, it takes 20 farmers a whole day to collect the shooots.

Delicately twisted leaves with a high concentration of golden tips distinguishes this tea from other black teas. The quality of the tea really shines through in this absolutely gorgeous black tea. The tea itself is stunning in it’s beauty, with tippy golden leaves that smelled malty yet bright. This tea brews up into a deep mahogany color, that holds a very bold, deep and crisp flavor. Be wary of over steeping as this is a high quality tea that can get bitter if brewed incorrectly. A full-bodied infusion deep red with a honey-like sweetness, a subtle milkiness and light coppery finish. The tea has enough flavor to be interesting, without the harsh astringency of some other varieties of black tea. It has a very comfortable taste and does not need anything added to it.

This is authentic Jin Jun Mei from Junde Tea Industry in Wuyi mountain.

Brewing Guide: Brewing this tea is straightforward: use filtered or spring water brought to a full boil, steep in a porcelain, ceramic or glass teapot for 3-5 minutes depending on your personal preference, pour into a cup and enjoy.