Jinjunmei (Golden Horse Brow) Black Tea
- Jinjunmei is composed of three Chinese characters. Jin means golden that the most tender tea shoots appear after processing. Jinjunmei, as upgraded version of Lapsang Souchong tea, is all made of tea shoots, which makes it premium. Jun, literally meaning horse, implies properous. Mei is brow and it indicates that the shape of processed tea leaves looks slender and elegantly curvy as if brow. Besides, brow insinuates longenity in Chinese culture.
- Jinjunmei is a new variety of Chinese tea. The origin is at Tong Mu Guan, Wuyishan city, Fujian Province.
- The making of Jinjunmei tea is utterly made by hands. The process comprises sorting, wilting, shaping, oxidation and roasting. The fine quality of processed tea leaves appear complete, long and pointed at ends. The brew looks bright reddish.
- Jinjunmei tea tastes sweet and emanates floral and fruity aroma in aftertaste. As deeply oxidated tea, Jinjunmei is enduring for up to a dozen infusions.
Brewing Guide:
1, Put 5 grams (about 1/4 the total volume of the tea cup) in the teacup
2, Infuse with hot but not boiling water (85'c or 185'F)
3, The first steep is quick, about 15 seconds, for rinsing not for drinking
4, The second steep takes 25 sec, for drinking. Gradually increase steeping time for subsequent brewings (about 10 sec more each time)
Optional Tea Ware:
- porcelain Gai Wan (ceramic cup with lid)
- clay tea pot
- Jinjunmei is a new variety of Chinese tea. The origin is at Tong Mu Guan, Wuyishan city, Fujian Province.
- The making of Jinjunmei tea is utterly made by hands. The process comprises sorting, wilting, shaping, oxidation and roasting. The fine quality of processed tea leaves appear complete, long and pointed at ends. The brew looks bright reddish.
- Jinjunmei tea tastes sweet and emanates floral and fruity aroma in aftertaste. As deeply oxidated tea, Jinjunmei is enduring for up to a dozen infusions.
Brewing Guide:
1, Put 5 grams (about 1/4 the total volume of the tea cup) in the teacup
2, Infuse with hot but not boiling water (85'c or 185'F)
3, The first steep is quick, about 15 seconds, for rinsing not for drinking
4, The second steep takes 25 sec, for drinking. Gradually increase steeping time for subsequent brewings (about 10 sec more each time)
Optional Tea Ware:
- porcelain Gai Wan (ceramic cup with lid)
- clay tea pot
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