Description ORIGIN & HARVEST TIME China, Fujian, Wuyi region, 2025 CHARACTER Dense, rich Jin Jun Mei with honey, cocoa, and floral aromas. The tea leaves, entirely composed of buds, underwent a milder oxidation and roasting process, resulting in a flavorful, honey-sweet, full-bodied, and lingering red tea. Alongside the distinct honey flavor, hints of cocoa are accompanied by the sweetness of grilled carrots. Beautiful in color, fragrant, and delicious, it provides enjoyment through many steepings. ☼ Jin Jun Mei (金骏眉, Golden Eyebrow) is a relatively new red tea, officially recognized in 2005 and originating from the Wuyishan region of Fujian Province (Tongmu Village). The tea is a branch of the Zheng Shan Xiao Zhong (Lapsang Souchong) lineage, where four centuries of practice, tradition, high-level tea culture, local varieties, and innovation converge. Its name reflects its golden amber brew (Jin – gold), the hope for rapid dissemination (Jun – horse), and the delicacy reminiscent of tiny eyebrow hairs, represented by the small buds used (Mei – eyebrow). ☼ Geographically, it is cultivated in the forested areas of Wuyishan National Park using ecological methods, with forests covering around 96% of the area. Jin Jun Mei is available in relatively small quantities on the market, reflecting its price accordingly. While the subtropical monsoon climate favors tea cultivation with high rainfall, Jin Jun Mei, being a more delicate variety, requires thicker soil, thus production and propagation are severely limited in rocky regions. High-quality Golden Eyebrow tea features oxidized golden-tipped buds delicately encircling the fresh shoots’ other leaves. The brew is golden-yellow, clear, harmonious, sweetly smooth, thick, and fragrant. Consumed, it leaves a honey-cocoa scent in the cup. The development of honey-cocoa character and delicate aromas is crucially influenced by drying the tea the day after plucking. Subsequently, to slow down evaporation, the tea is further withered indoors to maintain flexibility for later rolling. Later, it is alternately shaken and rested, promoting enzymatic oxidation along scratches, and ultimately shaped into small rolls through rolling before being dried. Its elegant appearance and fresh aroma are best experienced in white porcelain or glass vessels. When brewed, the wall of the Gaiwan or cup forms a shining circle on the bronze-colored liquor, referred to as the “Golden Circle” (金圈, Jin Juan). BENEFITS Sweet, Silky, Honey aroma, Smooth, Thick, Strong, Floral STRENGTH-CAFF: 7/10 DOSAGE & BREWING GUIDELINE A) Traditional way in a gaiwan/clay teapot: 3-5 grams 150-200 ml water. According to the Gongfucha, brew several times at 80°C, for 40-60 seconds. / 7 infusions B) Western brewing: 3-5 grams 300-500 ml water. Infuse with 80-90 C° water 2-3 times, for 1-2 minutes. / 3 inf.
