Jin Jun Mei Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
- Chinese: wǔ yí shān jīn jùn méi hóng chá chūn chá
- Translation: Wuyishan Jin Jun Mei Spring Tea Black Tea
- Type: Black Tea
- Cultivar: Lapsang souchong
- Origin: Tongmuguan, Wuyishan, Fujian
- Harvest date: 2026/03/22
- Storage Methods: Sealed, Prevent moisture, Vacuum, Alone.
- Jin Jun Mei - Golden Eyebrow is a famous Chinese tea known for its deep auburn golden hue and delicate, slender leaves, like a beautiful woman’s eyebrow. It is one of the most beloved Chinese teas, grown and produced in Fujian province.
- There is a moment each spring in the mist‑shrouded mountains of Tongmu when the tea plants awaken. The first buds—still tender, still kissed by morning dew—are hand‑plucked before the Qingming rains. This is the fleeting harvest that yields 2026 Jin Jun Mei, a black tea celebrated not only for its rarity but for its remarkable freshness, vibrancy, and crystalline clarity.
- Unlike heavier black teas that lean into deep malt or earthiness, this Pre‑Qingming Jin Jun Mei Black Tea captures the very spirit of spring. The dry leaves are a stunning tapestry of jet‑black twists intertwined with downy golden buds—each one a promise of sweetness. When water meets leaf, the aroma lifts: wild mountain honey layered with osmanthus, fresh apricot, and a whisper of morning jasmine. It is a fragrance that feels alive, unforced, and entirely natural.
- Pour the liquor into a cup, and you’ll notice its brilliance—a luminous, bright reddish‑amber, almost glowing. The first sip is where the crisp character truly unfolds. There is no heaviness, no astringency. Instead, a clean, brisk sweetness glides across the palate, reminiscent of sun‑warmed stone fruits and a subtle hint of cocoa nibs. Mid‑sip, a cooling floral minerality emerges—the signature “rock rhyme” (Yan Yun) of the Wuyi terroir—adding depth without weight. The finish is long, clean, and gently honeyed, inviting you to the next steep.
- This Jin Jun Mei is crafted exclusively from single buds—approximately 60,000 to 80,000 per kilogram—and undergoes traditional withering, rolling, and slow charcoal oxidation. The result is a Jin Jun Mei tea that rewards patience: it steeps beautifully eight to ten times, each infusion revealing a new nuance of spring’s fleeting elegance.
- For the purist, this Jin Jun Mei is best enjoyed plain, allowing the natural sweetness to shine. Whether you are a seasoned collector or new to high-end loose-leaf tea, this 2026 batch offers a sensory journey into one of the world’s most celebrated terroirs.
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How to brew Jin Jun Mei black tea?
1. Amount of tea added: If you add 3-5 grams of Jin Jun Mei black tea, the brewed tea soup will be of appropriate thickness.
2. Soup time: You can learn from the brewing method of Pu'er tea. The first few brews are in and out, and the soup is quickly produced. When brewing to the middle and later stages, the soup dispensing time can be appropriately extended by 3-5 seconds based on the previous brewing time.
3. Brewing water temperature: It is usually recommended to use a water temperature of 80-90°C, or directly use the intermediate water temperature of 85°C for brewing. You can also appropriately increase the brewing temperature according to the raw materials' roughness and the number of brewing times.
Customer Reviews
I never learned to drink coffee so tea is my drink of choice. This is a lovely, delicate tea compared to my current favorite which is a very strong, almost whiskey-like flavor. That's one of the things I really like about tea - the completely different flavors and strengths of teas. I'm not an expert on teas other than what I like and don't like. This tea has a sweet taste and the flavor is somewhat flowery and is a light tea (as opposed to the really dark, whiskey-like tea that is my favorite at the moment).
As with most East Asian teas, this tea should be brewed with water that is somewhat below boiling point. We use a teapot with temperature settings, but you can also use a thermometer.
If you don't have a good scale to measure your tea, you can use 1 teaspoon of tea per cup of hot water (that's why it's called a teaspoon). We brew a pot of tea with 3-5 cups of water and 1 tablespoon (3 teaspoons) of tea. Steep for 3-5 minutes, depending on the strength you want. This tea does not get bitter with slightly longer steeping times (like some black teas do). You can brew the tea 2 or 3 times, but add a couple of minutes for the 3rd steeping.
The tea is light and smooth and naturally somewhat sweet, not heavy and bitter like Indian or English teas.
This tea is very fresh, with young delicate leaves and nice small golden buds. With this grade JinJunMei, you can still experience much of the characteristic flavors of true "golden eyebrows". The flavor is very enjoyable. It is deep and persistent, and I easily got 8 steeps in my gaiwan.
Top quality JinJunMei is extremely expensive because it is a very early harvest tea, and because it is very labor intensive to produce. To make one lb of top grade JinJunMei, it takes 50,000 tea sprouts/buds. This takes twenty workers an entire day, and the price reflects this. And overall I was very impressed with the flavor of this tea, and found it to be a very nice way to experience good tasting JinJunMei while still paying a reasonable price.
All that one could expect from a JinJunMei. Has only a tiny bit of sweetness, but still very likable.
Good taste, and good value for the quality.