Jin Jun Mei (Golden eyebrow)-Imperial 01
Jin Jun Mei (Golden eyebrow)-Imperial 02
Jin Jun Mei (Golden eyebrow)-Imperial 02

Jin Jun Mei (Golden eyebrow)-Imperial

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Jin Jun Mei-imperial (also known as Golden Junmee and Golden Eyebrow Tea) is a sister variety of the Lapsang Souchongs. These are black teas from the Wuyi Mountains (in the province of Fujian) that have a history going back more than 300 years. They are also recognized by specialists as the ancestors of the world's black teas. In late seventeenth-century England, high-quality black tea from the Wuyi Mountains was the daily health and beauty drink of the queen consort of Charles II, Catherine of Braganza. The upper classes of English society hastened to imitate the new fashion of tea-drinking that she had introduced to the country. The queen's tea, then known as Bohea, became the symbol of China at that time. It is now called Wuyi Mountain black tea, and is held in high esteem to this day. Golden Eyebrow Tea has several notable characteristics, beginning with its long, thin appearance just like an eyebrow. In colour, its tips feature mixed shades of gold, and in its aroma subtle changes can be detected, from traditional fruity scents to unmistakably floral fragrances. The colour of the liquor is a rather pale, translucent gold. The leaves can be re-steeped a number of times.

Benefits:

According to the terms used in Chinese medicine, Golden Eyebrow Tea, when taken 2 to 3 times a day (3-5 ounces), can nourish the stomach, beautify the face, strengthen the immune system, calm the nerves, assist in weight reduction and slow the aging process.

Taste:

Its flavour is distinctly sweet, mellow and full.

Brewing:

This Black tea is suitable any kind of tea pot, but we suggested Claypot suits much better.

Brewing methods:

2 Brewing methods:
  1. Traditional KungFu Tea:
    1. Warm up the tea pot with the boiling water, put 4-6 grams of tea, and pour small amount of the boiling water into the tea and pour out.
    2. Then pour boiling water (100°C / 212°F) and cover tea pot for 15-25 second for first serving, the tea must totally separate after time out.
    3. Next infusion can be add extra 10-20 sec on each, up till 5 to 6 infusions.
  2. Regular big teapot:
    1. Warm up the tea pot with the boiling water, put 6-8 grams of tea, and pour small amount of the boiling water into the tea and pour out.
    2. Then pour boiling water (100°C / 212°F) and cover tea pot for 1-2 minutes for first serving, the tea must totally separate after time out.
    3. Next infusion can be add extra 1 min on each, only up till 2 to 3 infusions.

Additional information:

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 20 sec to 5 minutes.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.

Origin:

Wuyi Mountains, Fujian Province, China

 Harvest/Produced:

2019

 

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