Jin Jun Mei

Mild and smooth, with a swelling richness, this Jin Jun Mei was selected for a floral profile that nonetheless remains balanced in the cup. The long and partially-furry buds, a cross of the Tieguanyin and Huang Dan cultivars, engender a lily aroma, a touch of ginger on the tongue, and just the right amount of malt. Though it falls on the delicate side of the black tea spectrum, a hint of salinity and a certain savoriness in an almost oily liquor create an addictive tea one can continually return to, and the richness of the aroma knows no bounds: cinnamon and star anise, red fruit becomes berries, becomes tomato… Perhaps better, in this case, to forget tastes and just enjoy the mélange.
  • ORIGIN:  Dashuikeng, Wuyishan, Fujian, China
  • MEANING:  Golden steed eyebrow (jīn jùn méi)
  • CULTIVAR:  Huangguanyin
  • HARVEST TIME:  Early April 2022
  • TASTE:  Ginger, red fruit, lily


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