Initially innocuous, this Jin Jun Mei convinces with a slowly building yet delicate florality, presumably thanks to the very floral cultivar most often used for yan cha from the region. Here, it lends a mild infusion bearing notes of orange peel and orchid to what is still unmistakably a black tea, with an addictive pinch of bitterness that yields to its aromas in the aftertaste. Luckily, it shares the tendency of Jin Jun Mei to produce many infusions, meaning one can enjoy its perfume over a long-lasting session. An exquisite tea that seems to encompass the best of all black tea worlds.
Written by Dominik
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.
A newcomer varietal with characteristic golden buds, Jin Jun Mei was developed in 2005 in Tongmuguan, forbidden to outsiders and nestled in the same almost-inaccessible, mountainous corner of Wuyishan that also produced Lapsang Souchong. Considered one of the pinnacles of Chinese black teas, it has been the subject of much hype since its creation, and other than beginning oxidation by shaking, a technique usually reserved for oolong production, the special steps in its processing have been kept a closely-guarded secret.
Watch the video on the Nannuoshan YouTube Channel to learn more about the history and the different versions of this controversial black tea.
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