Sweet and smooth taste. It has a comprehensive aroma and taste of fruit, sweetness and flowers. The unique natural environment of Wuyi Mountain, including temperature, rainfall, humidity, frost period, cloud, sunshine, wind speed and cloud layer, has bred the excellent quality of Jinjunmei Black Tea.
Brewing Method
1. 3-5 grams of dried tea.
2. Boiling water at 100 degrees Celsius.
3. Moistening tea. Boiling water of 100 degrees Celsius is injected first to make the water fully soak the tea leaves and then pour them out. Make dry tea revive.
4. Re-infuse water at 100 degrees Celsius and leave the soup in about 5 seconds.
5. Tea can be brewed continuously for 7-10 times.
Tasting a bud-style black tea
Jin Jun Mei is a black tea associated with the Wuyi Mountains. Single-bud selections can show a mixture of dark and golden colours, so a completely golden appearance is not by itself a useful test of identity or quality. The more rewarding comparison is in the cup: how the aroma, sweetness and texture work together, and how they change through successive infusions.
The recipe above is a very quick boiling-water method. If pouring in and out within five seconds is awkward with your equipment, make a separate trial using cooler water rather than allowing an accidental long steep. For example, 85°C is used in other Jin Jun Mei brewing guidance. Keep the leaf weight and water volume measured, and adjust the time to your taste. This is an alternative experiment, not a correction that every Jin Jun Mei needs.
Serve the first cup without milk or sugar to explore the fruit and flower notes described above. Smell the empty cup after drinking as well as the liquid itself. When comparing infusions, consider whether sweetness remains even as the colour becomes lighter. Stop brewing when the flavour loses interest rather than pursuing a particular number of cups. A notebook entry with grams, water volume, temperature and your favourite infusion will be more useful for the next session than colour alone.