Jin Mudan

One of those teas that rightly deserves its given name, this Jin Mudan does indeed exude the odor of fresh peony and white flowers. The cultivar, a cross between Tieguanyin and Huang Jin Gui, is often used for yancha and—increasingly—black tea; the rolled version, mildly oxidized, presents a completely different face to the palate: fruity, floral, and green. Most invitingly, a distinctly buttery note takes the viscous liquor toward the likes of a milky oolong, contrasted by the soft acidity of papaya, diluted pinapple, or sour pear. Though Jin Mudan is often a pleasure, this one is truly golden.
  • ORIGIN:  Sankengcun, Pinghe County, Zhangzhou, Fujian, China
  • MEANING:  Golden peony (jin mudan)
  • CULTIVAR:  Jin Mudan
  • HARVEST TIME:  7 April 2021
  • TASTE:  Peony, butter, papaya
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 95°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 95°C
  • 4 infusions: 30, 45, 60, 90 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.