Junshan Yinzhen Tea

Junshan Yinzhen is one of China's famous teas and belongs to the yellow tea. It is produced on Junshan Island in Dongting Lake in Yueyang, Hunan Province. The tea leaves are thin and needle-like, hence the name Junshan Yinzhen (Junshan Silver Needles). Junshan Yinzhen tea has a refined aroma, a mellow and refreshing taste, a bright yellow broth and strong, hairy buds. Junshan Yinzhen tea originated in the Tang Dynasty and has been a tribute to the imperial court since ancient times. During the Qing Dynasty, it was praised as the “crown of yellow tea” and was regarded as one of the treasures of Chinese tea culture. Today, Junshan Yinzhen has become one of China's top ten famous teas, enjoying a good reputation at home and abroad.

Junshan Yinzhen Tea Details:

Product name: Junshan Yinzhen tea
Place of origin: Yueyang City, Hunan Province, China
Net content: 50g
Production process: traditional process
Shelf life: 1080 days
Storage: cool, refrigerated, dry, away from light, and protected from odors

Junshan Yinzhen Picking And Production:

Our Junshan Yinzhen is picked and produced under strict requirements. It can only be picked for seven to ten days around the Qingming Festival each year, and the picking standard is the first round of tender shoots of spring tea. The production of this tea involves eight processes: fixation, air-drying, initial roasting, initial packaging, re-air-drying, re-roasting, re-packaging, and final drying, which takes 78 hours.

Fixation: This is carried out in a 20° inclined wok. The wok is polished and waxed before the fresh leaves are fixed. The fire temperature is controlled to be “first high (100-120°C) and then low (80°C)”. The amount of leaves put into each wok is about 300 grams. After the tea leaves are put into the wok, they are gently scooped up with both hands, pushed forward from the chest, and then thrown up and shaken to let the tea buds slide along the bottom of the wok. The movements should be agile and light, and gravity friction should be avoided to prevent the bud tips from bending, the hairs from falling off, and the tea from becoming dark. After about 4 to 5 minutes, the bud tips will become soft and limp, the fresh fragrance will disappear, and the weight loss will reach about 30%.
Air-drying: After the Fixation leaves are taken out of the pot, place them in a small wicker tray and gently toss them several times to release the heat and remove any fine debris. Spread out to cool for 4 to 5 minutes, and then you can start to dry them.

Initial roasting: Place them on a charcoal stove to dry them initially. The temperature should be controlled at 50 to 60°C, and they should be dried for 20 to 30 minutes until they are about 50% dry. The degree of initial drying should be appropriate. If they are too dry, it will be difficult for the color to change when they are initially wrapped for steeping. The leaves will still be greenish in color, and they will not meet the requirements of being fragrant and yellow in color. If they are too wet, the aroma will be low and stuffy, and the color will be dull.

First package: After the first drying, the leaves are spread out to cool slightly, then wrapped in kraft paper, each weighing about 1.5 kg. The package is placed in a box and left for 40 to 48 hours, which is called the first package of smothering and yellowing. This is an important process for the formation of the distinctive aroma and flavor of Junshan Silver Needles. Each package of tea leaves should not be too much or too little. Too much will cause violent chemical changes, making the buds darken easily, while too little will cause the color to change slowly, making it difficult to meet the requirements of the first package. Due to the exothermic oxidation during the steeping process, the temperature inside the package will gradually rise. After 24 hours, it may reach about 30℃. The package should be turned over in time to ensure even color change. The length of the initial steeping time is closely related to the temperature. When the temperature is about 20℃, it takes about 40 hours. The steeping time should be extended when the temperature is low. When the buds turn yellow, the package can be opened for re-drying. The quality and style of the silver needles are basically formed through the initial steeping.

Second baking: The purpose of the second baking is to further evaporate the moisture, fix the active substances that have formed, and slow down the transformation of some substances during the second baking process. The temperature is about 50°C, the time is about one hour, and it is done when it is 80% dry. If the color of the first baking is not enough, it is appropriate to bake it until it is 70% dry. After the second baking, it should be spread out to cool, and the purpose of cooling is the same as after the first baking.
Repacking: The method is the same as the initial packing. It lasts about 20 hours. When the tea buds are golden in color and have a rich aroma, it is considered to be done properly.

Final drying: The final drying temperature is 50-55°C, and the drying amount is about 0.5 kg each time, until it is completely dry. 

Junshan Yinzhen Brewing Method:

1. Appreciation: Use a teaspoon to take a small amount of Junshan Yinzhen and place it on a clean tea tray for guests to appreciate.
2. Washing cup sets: Preheat the teacup with boiling water, clean the tea set, and wipe dry the water droplets in the cup to prevent the tea buds from absorbing water and reducing the upright rate of the tea buds.
3. Place the tea: Use a teaspoon to gently remove about 3 grams of Junshan Yinzhen from the tea tin and place it in the teacup to be brewed.
4. High flush: Use a kettle to pour boiling water at about 70°C into the teacup, using the force of the water to first pour quickly and then slowly, until it is halfway up the cup, so that the tea buds are thoroughly moistened. Later, pour again until the cup is 70-80% full. To ensure that the tea buds absorb water evenly and sink faster, you can cover the teacup with a glass plate. After 5 minutes, remove the glass plate. Under the combined effects of water and heat, the shape of the tea, the rise and fall of the tea buds, and the occurrence of bubbles are all rare in other tea brewing methods.
5. Appreciating tea: After brewing for about 10 minutes, you can start to appreciate the tea.

Junshan Silver Needle Characteristics:

Silver needle shape: Junshan Silver Needle is shaped like a thin silver needle, straight and uniform, with a bright yellow-green color and very pleasing to the eye.

Elegant and lasting aroma: Junshan Silver Needle has an elegant and lasting aroma, with a light, refreshing fragrance that is very pleasing.

Bright soup color: The soup of Junshan Yinzhen is bright yellow-green, clear and translucent, and very attractive.

Fresh taste and sweet aftertaste: Junshan Yinzhen has a fresh taste and a sweet aftertaste.

Smooth and tender green at the bottom of the leaves: Junshan Yinzhen has a smooth and tender green at the bottom of the leaves, complete leaves, soft texture, and displays high-quality characteristics.

Junshan Yinzhen Benefits:

Junshan Yinzhen tea can reduce the absorption of fat by the intestines and stomach and aid digestion, so drinking it regularly can help with indigestion and loss of appetite.

The fat-burning effect of Junshan Yinzhen tea can penetrate the fat layer and allow fat cells to resume metabolic body functions under the action of digestive enzymes.
Drinking Junshan Yinzhen tea regularly can boost the immune system, fight oxidation and resist aging.

In the summer, Junshan Yinzhen tea can also clear away heat, improve eyesight, reduce internal heat, refresh the mind and eliminate fatigue, improving afternoon work efficiency.

Junshan Yinzhen tea has the benefits of relieving hangovers, preventing tooth decay, beautifying the skin, shaping the body, promoting digestion, reducing fat, clearing acne and freckles. Junshan Yinzhen tea can penetrate fat cells, allowing them to restore their metabolic functions under the action of digestive enzymes, and eliminate fat.