True Jinjunmei Red (Black) Tea

SUMMARY

Type: Red (black) Tea
Origin: Tongmu Village, Wuyi Mountain, Fujian Province, China
Producer: Mr Chen

Lemon myrtle, citrus, light malt

Composed entirely of buds, this is a complex, light yet also surprisingly deep hongcha. An example of the pinnacle of Zheng Shan Xiao Zhong hongcha from Tongmu village.

In 2005, a group of tea enthusiasts from Beijing visited Tongmu village and challenged a producer to create the highest grade tea that they possibly could, something that could rival the quality, prestige and price of other famous teas such as Xihu Longjing or proper Da Hong Pao. The producer and his team went to work and the result was Jin Jun Mei, a black tea made entirely from the freshest tea buds of Tongmu village, and designed to be an expensive tea.

TASTING NOTES

This non-smokey Lapsang Souchong Black teas has a malty flavour with a rich sugarcane sweetness, delicate floral notes and light hints of citrus. 

PREPARATION

 Teapot steep

  5g per 300ml of water
  90 degrees Celsius
  2mins per infusion (up to 3 infusions)

 Gong-Fu style (preferred method)

  5g per 60 – 100ml of water
  90 degrees Celsius
  10 secs per infusion* (up to 6 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Cold Brew

  5g per 500ml of water
  Cold water
  8hrs in the fridge

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.