Jin Jun Mei Tea

Jin Jun Mei tea is a top-grade Zheng Shan Xiao Zhong black tea that was created in 2005. It is produced in Tongmu Village, Wuyishan City, Fujian Province, the birthplace of black tea in the world. Jin Jun Mei is made from the buds of high mountain Tea bushes using a unique process. It has the quality characteristics of “goldenyellow broth, sweet broth, and fragrant sweetness”. It has a small, compact appearance, with a golden, yellow and black color scheme. After brewing, the tea broth is fragrant, sweet and mellow, with a fresh, sweet taste and a long aftertaste. Jin Jun Mei is a precious tea with high raw material requirements and a full manual production process, which is why it is so expensive.

Jin Jun Mei Tea Details:

Product Name: Jin Jun Mei Tea
Place of Origin: Fujian Province, China
Net Weight: 250g
Shelf Life: 540 days
Storage: Protect from moisture, odors, and direct light

Jin Jun Mei Tea Picking:

Our Jin Jun Mei is generally picked from early April to late May each year, when the new shoots of the Tea bush have grown to between three and five leaves and are about to mature. The top leaves are picked when they are 60–70% open, with 2–4 leaves left. This is commonly known as “picking when the leaves are open”. When picking, our tea masters carefully select the fine, tender, compact buds with golden hairs, which come from the high mountain Tea bushes in the Wuyi Mountain National Nature Reserve. During the picking process, tea is not picked in rainy weather or when the dew has not dried, to ensure the high quality of the tea. According to statistics, tens of thousands of fresh tea buds are needed for every 500g of Jin Jun Mei, which shows how precious it is.

Jin Jun Mei Tea Production:

Withering: Withering is one of the key steps in the production of Jin Jun Mei. The freshly picked leaves are withered in the sun or indoors naturally, causing the water in the tea leaves to gradually evaporate and the leaves to become soft, which facilitates subsequent processing. During the withering process, a series of biochemical changes also occur in the tea leaves, laying the foundation for the unique quality of Jin Jun Mei.

Rolling: The rolling of Jin Jun Mei is mainly divided into two steps: primary rolling and secondary rolling. The first rolling involves placing the moderately lightly withered bud tips into the rolling machine. The rolling process begins with gentle, slow rolling to allow the bud tips to collide and rub against each other, increasing the leaf temperature. Once the bud tips are very soft, the pressure is slowly increased until a large amount of tea juice flows out, dripping but not falling, and the bud tips form small clumps. The whole process lasts 35 to 40 minutes, with the room temperature controlled at 22 to 26°C and the relative humidity maintained at about 95%.

After the initial rubbing, the tea buds are disbanded to release heat and lower the leaf temperature. At the same time, old leaves and the tips of the buds that were broken during the initial rubbing are removed, and then the tea is rubbed again. The second rolling is usually done by hand to further tighten the tea strip and form an ideal strip shape. It is considered moderate when the cell crushing rate reaches 85%, a large amount of tea juice flows out, and some of the leaves turn a light yellowish green. After the rolling is finished, the tea is unblocked and allowed to ferment.

Fermentation: Fermentation is a key process for developing the colour, aroma and flavour characteristics of Jin Jun Mei. Therefore, it is particularly important to control the temperature, humidity and amount of oxygen. The fermentation area must be well ventilated, with a room temperature of 24-25°C and a relative humidity of 95%. The fermentation of Jin Jun Mei is carried out using the hanging fermentation method. The rolled tea leaves are packed tightly in a bamboo basket, with a fermentation leaf thickness of 30-40 cm. The temperature of the leaves needs to be kept at 30°C. When there are a lot of leaves, holes can be dug in the middle to allow sufficient oxygen. A thick cloth soaked in water is placed on top and the basket is hung in the room. Moderate and light fermentation is best for Jin Jun Mei, generally controlled for about 8 hours.

Over-red pot: Over-red pot is a unique technique for small-variety black tea. It has the effect of removing the miscellaneous odors of the tea leaves, forming caramel and floral and fruity aromas, making the aroma more refreshing and mature, the taste more sweet and mellow, the soup color brighter and clearer, and the Infused leaf more evenly colored.

Drying: Drying is the final process in the production of Jin Jun Mei. After being red-potted, the tea leaves are subjected to hot air drying to remove excess water and bring the tea leaves to the right degree of dryness. During the drying process, the tea leaves undergo a series of physical and chemical changes, which further enhance the quality and taste of the tea.

Jin Jun Mei Tea Brewing Method:

1. Vessel selection‌: Use a teacup set or tall, clear glass when brewing Jin Jun Mei tea. This allows you to appreciate the beautiful posture of the Jin Jun Mei buds as they unfurl in the water, while also enjoying the atmosphere of the drifting tea aroma.‌
   
2. Add tea leaves to the teapot‌: Brew 3–5 grams of Jin Jun Mei tea leaves per brewing, and adjust the amount according to personal taste.
   ‌Water temperature control‌: The water temperature is very important when brewing black tea. It is generally recommended to use a water temperature of about 98°C to brew Jin Jun Mei to fully release the aroma and taste of the tea.
3. ‌Brewing method: First, wash the tea gently, then carefully pour water along the walls of the glass to ensure that the tea broth is clear and bright. To avoid the tea leaves from tumbling violently in the cup, water should be poured along the walls of the cup.
4. ‌Pouring time‌: After the first infusion, the Jin Jun Mei should be left to stand in the cup for about 45 seconds before pouring out the tea for drinking. Depending on personal taste habits, it can be brewed 3-8 times. Authentic Jin Jun Mei can be brewed more than ten times, and the tea broth will still retain its sweetness.

Jin Jun Mei Tea Characteristics:

Appearance‌: The appearance of Jin Jun Mei is dominated by pure buds, without leaves or stems. The color of the dry tea is mainly black, with three quarters yellow and seven quarters black. A Jin Jun Mei tea that is completely yellow is not from the right species or production area‌.

‌Color characteristics‌: The tea broth of Jin Jun Mei is a bright goldenyellow color, translucent and goldenyellow, as if the sun is shining on it, giving it a noble and gorgeous feel‌.

‌Aroma characteristics‌: Jin Jun Mei has a natural floral and fruity aroma, with a fresh and long-lasting fragrance. At first there is a light floral aroma, which gradually changes to a fruity aroma, giving a rich olfactory experience‌.

Taste characteristics‌: Jin Jun Mei is soft in the mouth, with a distinct sweetness and a long aftertaste. The sweetness is not cloying, but a fresh and natural sweetness‌

Jin Jun Mei Tea Benefifs:

The caffeine and the theophylline in Jin Jun Mei tea have a diuretic effect and are used to treat edema and hydrops. The detoxifying and diuretic effects of black tea syrup can be used to treat acute jaundice hepatitis.

The small amount of caffeine in Jin Jun Mei has the effect of strengthening the heart, relieving spasm, relaxing smooth muscles, relieving bronchial spasm, promoting blood circulation, and is a good adjuvant for the treatment of bronchial asthma, relieving coughs and phlegm, and myocardial infarction.

The tea polyphenols and vitamin C in Jin Jun Mei tea both have the effect of activating blood circulation and removing blood stasis to prevent arteriosclerosis.
The tea polyphenols and tannins in Jin Jun Mei tea act on bacteria, coagulate their proteins and kill them.

The various compounds in Jin Jun Mei tea, such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances, can regulate fat metabolism.