Honey Jin Jun Mei Roasted

Reminding us that sensitivity is an exchange, these delicately spun leaves seems to warm up to gentle encounters. Tiny and glossy, they resemble the golden eyebrows they are named after, but this black tea offers more than just visual appeal; its rich, full-bodied aroma draws one into cravings for honey and peanut butter on toast. With the first infusion, the conversation begins, and by the second and third brew, its deeper sugars are exposed, nourishing with flavours of whole grains, rice milk, and a touch of salty complexity.
  • ORIGIN:  Fenshuiguan, Da'an, Yangzhuang, Wuyishan, Nanping, Fujian, China
  • MEANING:  Golden steed eyebrow (jin jun mei)
  • CULTIVAR:  Fu Yun Liu Hao
  • HARVEST TIME:  20 April 2023
  • TASTE:  Honey, salty peanuts, rice milk
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10.00 € 10.00 €


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 6 infusions: 45, 60, 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Additional Information

A newcomer varietal with characteristic golden buds, Jin Jun Mei was developed in 2005 in Tongmuguan, forbidden to outsiders and nestled in the same almost-inaccessible, mountainous corner of Wuyishan that also produced Lapsang Souchong. Considered one of the pinnacles of Chinese black teas, it has been the subject of much hype since its creation, and other than beginning oxidation by shaking, a technique usually reserved for oolong production, the special steps in its processing have been kept a closely-guarded secret.

Watch the video on the Nannuoshan YouTube Channel to learn more about the history and the different versions of this controversial black tea.

Jin Jun Mei, all you need to know