Jin Jun Mei 金駿眉

Highly floral and naturally sweet, with a silky, airy body and a tranquil, translucent character. Experiencing this Jin Jun Mei is like a gorgeous woman moving toward you with elegant steps, while flowers slowly drift down from the heavens.

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 prepares the leaves for complete fermentation. 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.

Jin Jun Mei transformed the status of red tea in China. Created in Tong Mu in 2005 using only single buds, its rapid fame and extraordinary prices sparked the modern Red Tea Renaissance and made the name widely imitated. This is the first Jin Jun Mei Tea Drunk endorsed after twenty years, clearly presented as a deliberate Huang Guan Yin cultivar interpretation.