Golden Junmee – Jin Jun Mei

Comprehensive Guide to Jin Jun Mei Tea

Historical Origins
– Jin (Gold): Refers to the golden buds visible in the dry leaves, symbolizing rarity and value.
– Jun (Jun De): Named in honor of Liang Junde, the master tea maker who pioneered this variety.
– Mei (Eyebrow): Describes the tea’s slender, curved shape resembling an eyebrow.

As a premium modern red tea, Jin Jun Mei revolutionized China’s high-end bud-only red tea category. Since 2010, it has become a benchmark for luxury red teas.

Tea Characteristics

1. Appearance & Color
– Dry Leaves: Slender, tightly rolled strands with a tri-color blend of gold, yellow, and black (golden buds ≥30%), shaped like curved eyebrows.
– Wet Leaves: Plump, coppery-colored buds, uniformly soft, unfurling to reveal a “one bud, one leaf” standard.

2. Sensory Experience
– Liquor Color: Golden and translucent with a luminous halo, aging to amber over time.
– Aroma:
– Top Notes: Honeyed sweetness, floral-fruity bouquet.
– Middle Notes: Earthy sweet potato, nutty almond.
– Finish: Alpine “cooling” aftertaste (Gaoshan Yun).
– Flavor: Vibrant, sweet, and refreshing with a lingering throat sensation. Endures 8–10 infusions.

Brewing Artistry

1. Glass Cup Method (Observing Golden Buds)
– Tools: High-borosilicate glass cup (300ml).
– Steps:
① Preheat cup, add 3g tea (~50 buds).
② Slowly pour 85–90°C spring water along the cup wall.
③ First steep for 30 seconds to admire dancing golden buds.
④ Increase steeping time by 15 seconds per subsequent infusion.

2. Gongfu Brewing (Professional Tasting)
– Tools: White porcelain gaiwan (110ml), crystal tasting cups.
– Key Techniques:
① Warm vessels, add 5g tea, gently shake to appreciate dry-leaf aroma.
② “High-Pour” to awaken fragrance; rinse for 5 seconds (discard).
③ Brewing Rhythm:
– Infusions 1–3: Immediate pour-off.
– Infusions 4–6: 10-second steep.
– Post-7th infusion: Simmer over low heat.
④ Savor the “cold-cup aroma” before drinking.

3. Ice-Cold Brew (Innovative Style)
– Process:
① Use a tea pick to measure 2g intact buds.
② Add 400ml glacier water + 1 edible rose.
③ Refrigerate for 8 hours; liquor turns light amber.

Core Production Techniques
– Harvest Standard: Pre-Qingming (before April 5th) single buds; 50,000–60,000 buds per 500g.
– Fermentation: Controlled at 22–24°C, 90% humidity for 6–8 hours.
– Charcoal Roasting: Traditional pine-wood charcoal, slow-baked for 36 hours.

(Note: Authentic Jin Jun Mei must meet the “Three No’s”: no smokiness, no astringency, no blending. Water above 95°C destroys its honeyed aroma.)

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Key Terms:
– Alpine韵 (Gaoshan Yun): A cooling, mineral aftertaste from high-elevation teas.
– Cold-cup aroma: Fragrance lingering in an emptied cup after cooling.