Jin Jun Mei Black Tea

JinJunMei.jpg
JinJunMei.jpg

Jin Jun Mei Black Tea

from 23.00

 

Grower: Zhou Shi Wu & Cindy Chen of Wuyishan Rock Tea Village

Tea Maker: Chen Zhen Jia

Origin: Wuyi Mountains in Fujian, China

Cultivation: Natural (Organic, but no certification)

• • •

Jin Jun Mei, meaning Golden Beautiful Eyebrow, is named for the abundant golden tips and beautiful leaves. It is one of China's most famous modern teas, and was developed in the early 2000s based on high-grade Lapsang Souchong (Zheng Shan Xiao Zhong) processing.

Because of the high quality material and the careful processing, the flavors are rich, smooth, with notes of cacao, sweet potato, and nectar. The texture is silky but medium-bodied, with a lingering, fragrant finish.

• • •

Recommended Brewing Instructions: Use 1tsp (~3g) per 250ml cup.
Brew for 1 minute.

- 195F for a smoother, sweeter profile.

- 205F for a stronger, more complex profile.

This tea can be rebrewed up to 4 times, with hotter water and longer infusions.

Amount:
Quantity:
Add To Cart

About the Grower

Grower: The Chen Family

Tea Maker: The Chen Family, led by Chen Zhen Jia (Uncle Chen)

Location: Wuyishan Scenic Area in the Wuyi Mountains - Fujian Province, China

Elevation: 300-500m (980-1,600ft)

Cultivation: Natural (Organic, but no certification)

• • •

Located in the famous Wuyi Mountains region, the Chen Family works together to produce quality teas. Our friend, Cindy Chen, is the daughter of the family and assists in the harvesting and crafting of the teas. Her uncle, Zhen Jia, is the family's teamaster who oversees every batch of tea. He guides the younger generations through many of the teas, and crafts the most valuable and difficult-to-make teas himself.

The Chen Family's tea is considered the highest grade from Wuyishan, grown on zhenyan, or rocky soils. Only within the Wuyishan Scenic Area is this rocky soil found, where the Chen Family owns 13 acres inherited from their grandfather. Unlike many other tea-producing areas in China, the tea trees here are not cultivated in the plantation style. They are allowed to grow in spacious groves, ranging in age from a few years old to more than 100 years old. The area is strictly protected by the government, so absolutely no chemicals or pesticides are used.

They use traditional methods to maintain quality standards. The teas are plucked meticulously, and different varietals are reserved for certain styles of tea. Cindy spends part of the year here in Wuyishan, and part of the year in Chaozhou, home of Dancong oolongs. Her husband, Zhou Shi Wu, is also the son of a long-time tea family.