Jin Jun Mei
金骏眉 · Golden Eyebrow
Black
In 2005 a few tea drinkers from Beijing asked a question nobody had asked. What would the old smoky souchong taste like if it were made from pure buds and no smoke at all?
The master Liang Junde tried it. The result was so unlike anything else that seven years of trademark lawsuits followed, until the courts ruled that the name belonged to nobody and anyone could use it.
Every bud is picked before Qingming, oxidised, and roasted gently. It takes an enormous number of them to fill a tin. It is honey and orange over burnt sugar, thick and sweet.
- honey
- orange
- caramel
- Origin
- Tongmu, Wuyi, Fujian, China
- Water
- 90°C / 194°F
- Ratio
- 5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
modern-named premium black (2005)
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~5.0g of tea
The session
6 infusions, about 2m 10s of total contact time.
- Steep 110sA honeyed hint, gathering slow.
- Steep 210sHoney opens over ripe orange.
- Steep 315sCaramel deepens the sweetness.
- Steep 420sA malty thickness fills out.
- Steep 530sOrange brightens the fading honey.
- Steep 645sSweet warmth lingers on the throat.
Also sold as
Jinjunmei, Jin Jyun Mei
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.