Jin Jun Mei

Jin Jun Mei (金骏眉) is one of China’s most prestigious black teas, crafted entirely from young buds picked in the misty Wuyi Mountains of Fujian. Revered for its golden color, honeyed aroma, and layered flavor, this tea represents the height of craftsmanship and refinement.
Developed in 2005 by tea master Jiang Yuanxun, Jin Jun Mei has rapidly become a symbol of luxury and elegance among connoisseurs worldwide.

Origin & Character

Region: Wuyi Mountains, Fujian Province, China
Type: Black tea (Hong Cha)
Altitude: 1,200–1,500 m
Harvest Season: Early spring, first flush
Process: Fully oxidized, hand-rolled from single buds

Jin Jun Mei — literally “Golden Eyebrow” — is made exclusively from tender tea buds harvested in the high-altitude Wuyi nature reserve.
Each bud is handpicked and carefully oxidized to perfection, creating a tea with shimmering golden tips and a deep amber infusion.
Its elegant sweetness, rich mouthfeel, and subtle layers of honey, fruit, and cocoa make it one of the most sophisticated black teas ever crafted.

Taste & Aroma

Infusion: Amber-golden, bright and clear.
Aroma: Honey, orchid, dried fruit, and light malt.
Flavor: Smooth, mellow, and naturally sweet with notes of caramel, cocoa, and longan fruit.
Aftertaste: Lingering, warm, and slightly floral with a gentle roasted finish.

A tea that unfolds gradually — each sip revealing new dimensions of sweetness, warmth, and depth.

Brewing

Tea-to-water ratio: 4–5 g per 200 ml
Water temperature: 90–95 °C
Steeping time: 20–40 seconds (first infusion), increasing with each brew
Infusions: Up to 6–7 times

For best results, use soft water and a porcelain or glass teapot to appreciate its glowing liquor and evolving fragrance.