Description

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.

The soup has a golden color and a refreshing taste.

Selection of vessels It is recommended to choose a Kung Fu tea white porcelain cup set or a transparent glass cup. This way, when brewing, you can not only enjoy the fragrant and elegant tea aroma of Jin Jun Mei tea, but also appreciate the beautiful posture of Jin Jun Mei bud tips stretching in the water and the crystal clear tea soup.

Water temperature control

The suitable water temperature for brewing black tea is beneficial for the aroma, taste, and extraction of the rich contents of Jin Jun Mei tea. Jin Jun Mei, made from tender tea buds, needs to wait for boiling water to cool to 80-90 degrees Celsius before brewing. The first brew involves quickly washing the tea and smelling the fragrance. The duration of the first to tenth brews is approximately 15 seconds, 25 seconds, 35 seconds, 45 seconds, 1 minute, 1 minute, 10 seconds, 1 minute, 20 seconds, 1 minute, 30 seconds, 2 minutes, 2 minutes, and 30 seconds.

Tea quantity control

It is recommended to add 3 grams of Jin Jun Mei dried tea to brew continuously for more than 12 times.

Brewing techniques

After pre placing Jin Junmei tea for warm washing, in order to protect the fuzz on the surface of the tender tea buds and prevent the tea from rolling violently in the cup, water should be injected along the wall of the white porcelain covered bowl or glass cup to ensure the clear and beautiful tea soup.

Drinking tips

After the first infusion of boiling water, Jin Junmei stood in the cup for about 5 seconds, and each subsequent infusion was delayed for 5 seconds. In the later stage, the water can be reheated until it boils.

Water quality selection

Choose soft water with low calcium and magnesium content, such as mountain spring water, well water, and purified water, to brew with fresh, colorless, odorless, and high oxygen content water.