THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Jin Mudan

One of those teas that rightly deserves its given name, this Jin Mudan does indeed exude the odor of fresh peony and white flowers. The cultivar, a cross between Tieguanyin and Huang Jin Gui, is often used for yancha and—increasingly—black tea; the rolled version, mildly oxidized, presents a completely different face to the palate: fruity, floral, and green. Most invitingly, a distinctly buttery note takes the viscous liquor toward the likes of a milky oolong, contrasted by the soft acidity of papaya, diluted pinapple, or sour pear. Though Jin Mudan is often a pleasure, this one is truly golden.
  • ORIGIN:  Sankengcun, Pinghe County, Zhangzhou, Fujian, China
  • MEANING:  Golden peony (jin mudan)
  • CULTIVAR:  Jin Mudan
  • HARVEST TIME:  7 April 2021
  • TASTE:  Peony, butter, papaya
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 95°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 95°C
  • 4 infusions: 30, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.