Jin Jun Mei Black Tea (Golden Eyebrows)

1: Why is Jin Jun Mei considered the “Gold Standard” of black tea?  Unlike standard black teas made from whole leaves, Jin Jun Mei is crafted exclusively from tiny, unopened spring buds. It takes approximately 60,000 to 80,000 hand-picked buds to produce just one kilogram of this tea. This labor-intensive process, combined with its unique honey-longan flavor profile, makes it one of the most sought-after teas in the world.

2: I see some black and some golden leaves. What does that mean? The “golden” parts are the tea buds that have turned gold during the oxidation process. A high-quality Jin Jun Mei should have a balanced mix of dark, wiry leaves and golden tips. This combination ensures a perfect balance between the deep malty strength of black tea and the delicate floral sweetness of the buds.

3: Is your Jin Jun Mei from the 2025 harvest? A: Yes! We source the freshest possible batch produced in early 2025. Buying fresh harvest ensures that the delicate volatile oils responsible for the orchid and longan aromas are at their peak intensity.

4: How does the “Longan” aroma taste? Longan is a tropical fruit known for its musky, grape-like sweetness. In Jin Jun Mei, this translates to a deep, natural fruitiness that feels thicker and “rounder” than the citrusy notes found in Darjeeling or the smoky notes of Lapsang Souchong.

5: Can I brew this tea in a regular teapot?  Absolutely. While it shines in a Gongfu session (short steeps), its high quality makes it very forgiving. Even in a classic teapot, it won’t turn bitter easily because the buds contain less tannin than older, larger leaves.

6: Does it have any health benefits?  Being a high-grade black tea, it is rich in theaflavins and antioxidants. It is known in TCM (Traditional Chinese Medicine) for being “warming” to the stomach, helping with digestion, and providing a clean energy boost without the coffee crash.

Classic Method: 2g per 200ml | 95°C | 2-3 min. Perfect for appreciating the longan and honey aroma. Use a glass cup to enjoy the beautiful transformation of the “golden soup.

Gongfu Style: 4-5g per 150ml | 90°C-95°C | 3-5s, 10s, 15s. Quick Release: Pour water along the rim of the cup to avoid “scald” the leaves. Release the tea quickly (within 3-5 seconds) for the first few infusions to capture the delicate nectar notes. Can be brewed 7-10 times.

Cold Brew: 6g per 1L cold water. Leave in the fridge for 6 hours. The result is a sophisticated, naturally sweet drink that tastes like a floral honey nectar.