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“I took this sample to New York to share with my father and cousin. It was a little bit confusing identifying which tea this was, as the name on the bag isn’t the same as the name on the website. ...” Read full tasting note
Golden Eyebrow Lapsang Souchong, in Chinese, it is called “Jin Jun Mei”, which is made of tea bud tips
Super strict picking standard is set up for this tea, which must be picked before Tomb-sweeping Day from a rare and primitive specie of wild tea which grows on mountains in the National Natural Conservation Area of Wuyi Mountain, with an attitude of 1500 to 1800 meters. A skilled female picker can only pluck about 2000 pieces of tea bud tips per day; However, for 500g golden eyebrow Lapsang black tea, it requires at least 58,000 pieces of tea buds to make 500g finished products. In other words, this skilled tea picker should pluck at least 29 days, so that 500g golden eyebrow black tea can come into exisiting.
Strictly adopting the traditional hand-made processing technology of bohea lapsang tea, golden eyebrow Lapsang has unique characteristics, such as tight, slender and gold-yellow-black tea leaf, bright golden tea liquid, mixed aromas of fruit, flower, honey, and potato.
This is the rarest Lapsand Souchong black tea in the world.
Tea variety: wild growing tea bushes in Tongmu village,
Harvest time: 2013 spring
Picking standard: One bud
Shape: Tight, plump bud
Dried tea color: golden color full of tea hair
Aroma: freshness, high sweetness, ripe fruit aroma.
Tea liquid color: bright orange color
Taste: fresh, sweet, delicate & mellow, ripe fruit or flower taste with long aftertaste
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Berylleb King TeaI took this sample to New York to share with my father and cousin. It was a little bit confusing identifying which tea this was, as the name on the bag isn’t the same as the name on the website. I had to go into my order history to make sure which tea this was. I don’t have too much to say about this. I brewed it very strong, because my family is used to drinking very strong bagged black teas. It probably would have done much better with less leaf and a shorter steep time. It was very good anyhow, and I might even be making some progress in converting my father from drinking Barry’s to a loose leaf tea. This one was a pretty typical Lapsang with notes of sweet potato, malt, and chocolate.
