Invented in 2005, it took Tea Drunk 20 years to finally endorse a batch that matches our rigorous standards. This batch is handcrafted by the most awarded maker Mr. Fu in Gua Dun, the birth village of Jin Jun Mei. It’s not news anymore that some of the most splendid red teas are now made using Wu Long cultivars in the region. Experiencing this Jin Jun Mei is like an gorgeous woman moving towards you in the most elegant steps while flowers slowly flowing down from the heaven.
Red tea is wilted, then after the stems have lost enough moisture to snap, the wilted leaves are rolled vigorously to break the membranes sufficiently. This step allows complete oxidation that will facilitate the fermentation later on. Red tea is rolled for the most extended amount of time among all teas, often for over an hour. The rolled leaves are shaken loose and evenly layered into a bamboo basket and then covered with wet clothes to ferment. Greener leaves are picked out in a tedious picking step before baking dry over charcoal ash. Ti Xiang is a baking technique designed to enhance and purify the tea's aroma without altering its original flavor profile. It is usually done at least three weeks after the tea has been baked. It is a tricky step that many opt to skip because, if not done correctly can quickly ruin an otherwise mediocre tea.
