Cha Wang Jun Shan Yin Zhen

Tea type
Yellow Tea
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Edit tea info Last updated by Tapiridae
Average preparation
170 °F / 76 °C 3 min, 0 sec

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  • “Mouthwatering, savory muted vegetal wash with a faintly smoky, sweet sea lettuce aftertaste. The aroma is a delicate yet captivating blend of orchid, grassy knoll at the peak of growth, iris, fresh...” Read full tasting note

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Cha Wang (Tea King) grade of Jun Shan Yin Zhen is processed using tea buds that are meticulously selected according to a set of nine rules. These rules state that the picking of the tea leaves should NOT:
be done on rainy days
be done on frosty days
pick damaged buds
pick thin buds
pick buds that are curved
pick buds that are hollow inside
pick buds that are opened or showing signs of opening
pick buds with any signs of purple color
pick buds that do not conform to standard size
In addition, the pickings must be done between the 7th to 10th days of Qing Ming Festival in early spring. Due to these stringent rules, even the most experienced tea picker could only collect about 200grams of tea buds in a day. Processing Cha Wang Jun Shan Yin Zhen requires 78-hour of non-stop work. It is one of the most tedious tea to make and can only be done by few veteran tea masters.
Other names:
Mount Jun Silver Needle (Tea King Grade)

This tea is highly refreshing and has a unique natural sweetness that is reminiscence of sweet corn. The sweet flavor is apparent even in its fourth infusion, providing that the tea is brewed correctly.

The tea buds are golden yellow and fully covered with white downs. We recommend brewing this tea using a clear glass cup, where you can easily observe the buds "dancing up and down” during infusion. In Chinese, this is called “San Qi San Luo” (3 ups and 3 downs). This happens because the buds of Jun Shan Yin Zhen have multiple layers of leaves wrapping around it, thus allowing air to be trapped between the layers.

Jun Shan, Hunan Province

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1 Tasting Note

93 tasting notes

Mouthwatering, savory muted vegetal wash with a faintly smoky, sweet sea lettuce aftertaste. The aroma is a delicate yet captivating blend of orchid, grassy knoll at the peak of growth, iris, fresh cornbread, lightly steamed cauliflower, watermelon skin, and coconut husk. Light flavor, but shifting in profile – undeniably green with fresh hay-like qualities but floral and sweet. There’s a non-fruity fruit characteristic I liken to the feeling of stir frying squash and breathing in the surrounding steam… sort of a vaporous “ripeness” you get while exhaling some oolongs. Great body is also more comparable to oolongs than greens. Refreshing and sumptuous, this tea sort of makes you forget hunger and can supplant an afternoon meal, though it somehow accompanies food well without being lost (feels like a waste of a fine tea to drink it alongside something that will change its flavor, though).

Very forgiving to brew. I typically will infuse 4g per 165ml for 2-3 minutes in 75-80 degree C water, but can brew continuously with 3g per 500ml at 70-75 degrees C and be constantly refreshed for over 15 minutes as you drink from the infusing liquor.

Expect something smokier/meatier than a green tea when drinking this and do not be surprised that the aftertaste is more substantial than the flavor.

170 °F / 76 °C 3 min, 0 sec

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