JIN JUN MEI GOLDEN EYBROW TOP

Tea type
Black Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Tea Pantheon
Average preparation
190 °F / 87 °C 1 min, 30 sec

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4 Tasting Notes View all

  • “_Typing note at the spot_ This is currently my favorite black tea, head to head with delicious Dian Hong I tried recently. The only thing I don't like about this one is that it's pricey. That's...” Read full tasting note
    100
    kOmpir 67 tasting notes
  • “Very good tea! I did not expect much from the Ebay vendor, but the price was right and I thought to myself 'why not'. I was nicely surprised. What a tea! Extremely fragrant, with complexity of...” Read full tasting note
    99
    pantheon 44 tasting notes

From ShanghaiStory

Jin Jun Mei is one of the most exquisite examples of Chinese black tea which was created in 2005. It is a black tea originally from the Wuyi region of the Chinese province of Fujian. In the July of 2005, Mr. Jiang Yuan Xun, the general manager of Wu Yi Zheng Shan tea company accompany guests from Beijing to Wuyi mountain. During their visit, they found some tender tea buds in Wuyi National Nature Reserve around 1800 meters above sea level. The gust suggested why not make some black tea with these buds? The buds were then sent to Tongmu village where the first black tea, lapsang souchong was created here 300 years ago. The tea master Mr. Liang Jun De conduct the experiment by himself, the process is based upon traditional lapsang souchong with improved fermentation. The tea is finally finished with a brand new black tea Jin Jun Mei

Grade : Top

Weight : 1oz

Origin: Mt.Wuyi, Fujian province, China

Harvest Time: Spring of this year

About ShanghaiStory View company

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4 Tasting Notes

100
67 tasting notes

Typing note at the spot

This is currently my favorite black tea, head to head with delicious Dian Hong I tried recently. The only thing I don’t like about this one is that it’s pricey. That’s why I don’t drink it often and save it for some special occasions… not that much special though… you get the picture.

1st – 1m

Enjoying every precious sip of this orange-golden heaven. It reminds me of Bailin Gongfu, just like Tea Pantheon mentioned, but with additional lith smoky note and somewhat grainy texture without baked, sour-like finish that Bailin has. One can’t but notice a strong cocoa impression with molasses in background and nice puerh-y thickness.

2nd – 2m

Symphony continued. Tones have settled down a bit and I’m easily able to distinguish them apart, whereas in previous infusion I got a full-power punch. Palate seems to be coated with buttery bitter-cocoa impression lasting for a few minutes, without any evolution whatsoever.

3rd – 3m

A good deal of roasted notes has faded away, but for three minute steep this tea has a lot of character remained along with cocoa notes and grainy texture. My whole tongue has fell under tingling sensation right now with a light bite in throat that won’t let go. Amazing!

4th – 4m

I just realized that I haven’t paid much attention to the leaf and liquor. I think I’ll do that another time…

This infusion is actually SWEET with medium character and fading cocoa notes. Since this is my first time brewing it in gaiwan I think it’s still good for another one or two steeps until it gets into my ‘flat zone’. I’m getting more of coating on my palate than in previous infusions but this time tingling sensation spreads through out the entire mouth.

5th – 5m

Still sweet, almost identical to the previous infusion, light like a keemun. I can still sense some cocoa.

6th – 6m

I guess this will be the last infusion. It’s pretty much watered down with just a touch of sweetness but still present grainy texture and tingling sensation.

That’s it for this ‘at the spot’ note. I usually write down my notes and try to make some sense out of it later.

Preparation
195 °F / 90 °C

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99
44 tasting notes

Very good tea! I did not expect much from the Ebay vendor, but the price was right and I thought to myself ‘why not’. I was nicely surprised. What a tea! Extremely fragrant, with complexity of flavors rarely seen today. The first brewing produced nice orange color and aroma reminiscent of aloes wood. Quite a treat. Must buy more! But let’s see first what happens at the next steep.

Preparation
190 °F / 87 °C 1 min, 30 sec
kOmpir

Aw man I have that one too. It blew me away the very moment I took a first sip. It’s somewhat pricey though.

Tea Pantheon

Not really, the price from Rebecca is quite low. It is really a nice tea and the best for the price. The secret is not to use too hot water, but just below the boiling point. I wait about 3-5 minutes to allow for cooling. Another thing is never to steep too long, or the tea becomes bitter. But you probably know all this. Rebeca also auctions 1oz. bags starting at $1. If you are lucky you can win a nice sample for few dollars.

kOmpir

I did bid often and still have a few unopened packs somewhere around, but just recently Rebecca told me that she doesn’t ship to Bosnia anymore…bummer. I have an unopened bag left so I’ll try it gongfu style – so far I was brewing it with boiling, 3 min, single steep, so it’s expensive for my standard, unless I’m trying to win low in auctions.

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