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This rare black tea is produced from the very young buds of wild tea trees in Wuyi Shan. Jin Jun Mei demonstrates the skill of the pluckers and class of the tea master in producing this tea.
Jin Jun Mei is one of the most labour intensive and demanding teas to produce. Around 5,000 buds are picked by hand to make 50g tea. An experienced plucker can pick around 2,000 buds a day.
Origin: Tong Mu Guan, Wuyi Shan, Fujian Province, China
Flavour profile: Full Bodied | Toast | Toffee
Harvest: Spring, Pre Qing-Ming Festival
Processing: Jin Jun Mei is loosely processed similarly to Lapsang Souchong. However, only the bud and leaves are used for Jin Jun Mei and the smoking of the leaves is not performed.
Jin Jun Mei is a relative ‘newcomer’ to the red teas of China and has become highly sought after. Jin Jun Mei originated from Tong Mu village located in the Wuyi Mountain region, where the famous Lapsang Souchong is also produced.
Jin Jun Mei is harvested from spring-fed wild tea trees whose flavours are true to Wuyi Shan’s terroir in which is grows. All teas from this region enjoy superior growing conditions.
Elevation: 1500m – 1800m
Leaf appearance: Slender wiry leaves are tightly twisted into short lengths that resemble the shape of eyebrows. An even black-brown colour with an abundance of golden tips.
Aroma: Sweet aroma of malt, subtle citrus notes and a hint of toast
Liquor colour: Brilliant orange-red with a golden rim
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