- Tea Knowledge
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.
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 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.