AAA (Imperial) grade Jin Jun Mei from Tong Mu Guan village in the Wu Yi mountains! Special processing and super-fine leaves gives this a unique taste and strong cha qi! 

Type: Black Tea
Cultivar: Lapsang souchong
Origin: Tongmuguan, Wuyishan, Fujian
Harvest date: 2019/03/26
Storage Methods: Sealed, Prevent moisture, Vacuum, Alone

Feature: Ma su is one of the top village in tong mu guang (around 1500m height ). Because the altitude is different, so the tea leaves are also uneven, some are already open side small leaves, some are still small spores. However, the special geographical and ecological environment has shaped the different high quality of tea, such as the fresh and tender tea leaves and the sweet and delicate tea soup. When we make this tea , the tea table seems to be overturned with honey and full of the taste of spring pollen. The brewed  leaves are fresh and flexible, and the tea is round and full, fresh and sweet.

Jin Jun Mei Brewing Instructions

Our AAA grade Jin Jun Mei tea is an adaptable black tea for infusing either conventionally or using the gongfu approach however, the distinction of this tea reveals itself best when using a higher leaf to water ratio and shorter infusion times. Follow proper procedures for whichever method you prefer and you will not be disappointed

Water Temperature: Use 85-90c spring water
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 2 Tbl. (4-5 grams)
Steep Time: 30 seconds to 5 minutes
Number of Infusions: 3-4 depending upon your method of brewing

Our AAA grade Jin Jun Mei tea can be brewed using either the standard western or the Chinese gongfu method. When using the western method we highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.

When using the traditional Chinese gongfu method increase the leaf to water ratio to 2 grams per 100 mil. water. The first infusion will be for about 30 seconds, increasing the time for each subsequent infusion. In this manner you will get approximately four infusions.

This is a delicate tea, so don't use too much tea, time or heat on it!