This product comes in one box (containing 9 small boxes, each with 2 small bags, a total of 18 small bags, each with 5g)
Jinjunmei tea, a branch of Zhengshan race of black tea, originated in Tongmu Village, Mount Wuyi City, Fujian Province. A new variety of black tea was developed in 2005, led by Jiang Yuanxun, the 24th generation inheritor of Zhengshan Xiaozhong black tea, through innovative integration of traditional craftsmanship.

Chinese red tea Jin Jun Mei. From the appearance of the dried tea, it appears to be entirely composed of bud tips. Striped, extremely thin, and slightly curved. Reddish brown, shiny and smooth.
From the perspective of dry tea aroma, this tea has a rich and harmonious aroma, with the most prominent being the longan aroma, which is very similar to the aroma emitted when the dried longan fruit just breaks the shell. There are also various fragrances such as orchid, sweet potato, honey, and sweetness.

The color of the tea soup is golden yellow, slightly reddish, clear, and shiny; Afterwards, as the number of brews increased, the color of the soup first deepened, then gradually became lighter, and remained yellow after five or six brews.
The taste of soaking in hot water presents aromas such as longan, sweet, mellow, etc., but the longan aroma is still the most prominent. After swallowing, the tea soup becomes smooth without any bitterness or astringency, and the aroma is full, as if pouring down, with a long aftertaste; Afterwards, as the number of brews increased, the taste of the soup gradually weakened, and the fragrance of longan remained the most prominent after five or six brews.

Jin Jun Mei belongs to the branch of Zheng Shan Xiao Zhong black tea and is an innovative black tea.
Jinjunmei has no variety distinction, but there is only one. The original ecological mountain tea buds covering an area of 565 square kilometers are picked from the birthplace of world black tea, the world cultural and natural heritage site, and the Mount Wuyi National Key Nature Reserve. Only the first spring tea buds are used as raw materials to produce authentic Jinjunmei.

Storage method: Not suitable for temperature protection. Tea contains amino acids, sugars, polysaccharides, vitamins, aromatic substances, and other components. Temperature can induce chemical changes in these components. The temperature difference is 10 ℃, and the chemical change rate varies by 3 to 5 times. According to experiments, the optimal temperature for storing tea is 0 ℃ to 5 ℃.
Not suitable for humidity prevention. Moisture also has an impact on the quality of tea. The more water there is in tea, the faster the chemical changes, and the harder it is to maintain the quality of tea. A water content of 5% is recommended.

Anti oxidation. Oxygen is a reactive chemical element that promotes oxidation of the chemical components in tea leaves. Therefore, tea storage must be sealed.
Protect against light. Light is a type of energy, and the impact of light on the quality of tea should not be ignored. Experiments have shown that when tea leaves are stored in transparent containers for 10 days, vitamin C will decrease by 10% to 20%.

Prevent cross contamination. It is better to store tea in double layered iron cans with good sealing, and it is better to put them in the refrigerator. Tea leaves wrapped in paper or plastic bags will lose their fragrance. Tea leaves should not be stored together with cigarettes, camphor balls, and other odorous items, nor should they be stored in camphor boxes.