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“I ordered a big bag of this and drank through it really fast. It was wonderful and it’s on my list to reorder as soon as my cupboard is a bit smaller.” Read full tasting note
“This tea is one of the maltier versions of a jinjunmei I have had. The first time I had it I used my standard method for jinjunmei’s ( boiling water 5-10s steeps) and the tea overpowered me with...” Read full tasting note
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.
Jinjunmei black tea is made of tea bud tips which are picked before Tomb-sweeping Day from a rare and primitive specie of wild tea which grow on mountains, in the National Natural Conservation Area of Wuyi Mountain, with an attitude of 1500 to 1800 meters. A skilled female worker can only pick about 2000 pieces of tea bud tips per day and needs tens of thousands of pieces of tea bud tips to produce, adopting the traditional hand-made processing technology of bohea lapsang tea, 500 grams of Jinjunmei. Processed Jinjunmei has the following characteristics: tight, slender and gold-yellow-black tea leaf, golden tea soap, mixed aromas of fruit, flower, honey, and potato. It is a top-level treasure that is so rare.
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This tea is one of the maltier versions of a jinjunmei I have had. The first time I had it I used my standard method for jinjunmei’s ( boiling water 5-10s steeps) and the tea overpowered me with the tart upper tones of malt so this time I steeped 1 tsp at closer to 90°C for @1 minute.
The result was a tea that smelled of smoke spice, cocoa, honey, cream, plum.
It yielded a flavour full of grainy notes mixed with cocoa, caramel and a light dose of wood smoke, with hints of malt and plum and cream.
This is a tea where temperature matters. If brewed at higher temperatures this tea becomes very malty and the cocoa and caramel notes are masked. Caramel and plum notes strengthen as it cools. The tea has a nice full body and is heavier in body than many of the Fujian blacks I have had.
The 2nd steep( 2minutes) tasted of malt, caramel, cocoa, plum, and smokey notes with grain accents.
The 3rd steep was similar.
This tea could easily yield more steeps.
The leaf is very similar to the picture with dark blades with golden tips and buds scattered throughout and had a smell of molasses malt and cocoa.
Although I prefer the other teas I have from this seller. This is a nice, good value, malty tea.
I definitely prefer it brewed at lower temperatures where the malt is balanced by the other flavours.
Ooo. This will have to go on the list for the taste testing I’m doing on JJMs.