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When we talk about tea, we are not just discussing a beverage; we are talking about a culture, an art form, and an attitude towards life. Today, we will discuss a special type of tea—Jin Jun Mei. It is more than just a black tea; it is the aristocrat among black teas, a precious gift bestowed upon us by nature. The Birth of Jin Jun Mei The birth of Jin Jun Mei can be traced back to 2005. Mr. Jiang Yuanxun, the twenty-fourth-generation inheritor of Zheng Shan Xiao Zhong black tea, led a team that, based on over four centuries of black tea culture and traditional techniques, innovated and integrated these elements to develop this top-tier black tea. The emergence of Jin Jun Mei not only changed the domestic sales landscape for black tea but also introduced a new concept in black tea consumption to the market. The Origin of Jin Jun Mei The origin of Jin Jun Mei is Tongmu Village, Wuyi City, Fujian Province, which is the birthplace of world black tea and also a dual World Heritage Site for both culture and nature. The raw materials for Jin Jun Mei are harvested from tea shoots grown within…

In recent years, the Gaoshan Villager Group under the Yiwu Village Committee of Yiwu Town has been committed to revitalizing rural areas through party building leadership, relying on its well-preserved ancient tea gardens and rich Yi ethnic customs to develop rural tourism, which has become a new highlight for sustained income growth and development among local villagers. Under clear blue skies and with the warm spring air, since mid-March, the first batches of spring tea have been harvested. Walking into the ancient tea garden of the Gaoshan Villager Group in Yiwu Town, Mengla County, one can hear the sweet Yi songs of the tea pickers echoing through the mountains. Early in the morning, the tea farmers carry their tea bags into the garden, skillfully filling them with fresh young leaves, their faces beaming with the joy of harvest. Yang Fachang, a tea farmer from the Gaoshan Villager Group, said, "My family has over twenty mu of ancient tea trees. We are picking spring tea these days. In recent years, the price of tea has been getting better and better, and our lives are improving year by year." It is understood that the Gaoshan Villager Group is at an altitude of…

Both Zheng Shan Xiao Zhong and Jin Jun Mei are treasures among Wuyi rock teas, often referred to as the "Kings of Teas." Although they come from the same mountain range, differences in picking locations and production methods result in distinct flavor profiles. So, which one ranks higher? Let's explore this question today! Historical Background Zheng Shan Xiao Zhong, also known as "Gong Fu Xiao Zhong," is considered the ancestor of black teas, having gained fame as early as the Northern Song Dynasty. Its production method was created by Cai Xiang during the Song Dynasty and has been passed down for over a thousand years, with exceptional craftsmanship and outstanding quality. Zheng Shan Xiao Zhong is renowned for its distinctive smoky aroma and rich flavor, and it was once a tribute tea that brought in substantial foreign exchange when exported abroad. Jin Jun Mei is a newcomer that emerged around 2005. It uses the most tender tea buds from Mount Wuyi, carefully picked and processed into rare tea leaves that resemble eyebrows, with plump buds and a golden hue. Jin Jun Mei captures the essence of Wuyi rock teas, combining floral, fruity, and honey aromas with a sweet and full-bodied…

Those who love tea often keep a good stock at home, and many people store their teas in the refrigerator, or even buy a small fridge specifically for this purpose. In fact, this is a misconception. Whether tea should be stored in the fridge depends on the type of tea. Teas Suitable for Refrigeration:The types that benefit from refrigeration include green teas, lightly fragrant oolongs, and humidity-dried teas. Of the six major categories, green teas are the most prone to spoilage and require special attention when storing. You can place the tea in a sealed tin and then put it in a sealed bag before placing it in the fridge.Additionally, lightly fragrant Tieguanyin oolong and humidity-dried oolongs can also be stored in the fridge.Green teas, lightly fragrant oolongs, and humidity-dried teas are suitable for refrigeration. Teas Not Suitable for Refrigeration:Black teas, Pu'er teas, traditionally processed Tieguanyin, aged Tieguanyin, and white teas should not be refrigerated due to the importance of aging and transformation. Storing these teas in the fridge could lead to dampness issues and reduce the activity of biological enzymes within the leaves, affecting their transformation process. Jasmine-scented teas may lose their fragrance if stored in the fridge. However,…

Menghai County, Xishuangbanna Dai Autonomous Prefecture The unique natural resources Endow the ethnic groups living here from generation to generation with generous gifts. People here Are born on the tea mountains and grow up in the aroma of tea. The tea fragrance is lingering, as are their hearts. Recently, Menghai County has entered the spring tea picking season. In the tea gardens, lush and verdant; In the courtyards, bustling with activity. After picking the tea leaves, they proceed to make tea, And this process of making tea Is repeated hundreds of times each tea season by the tea farmers. Being with tea Is not only their profession, But also their way of life. In their leisure time, They steep a pot of tea, savoring a wisp of its clear fragrance, Whether strong or light, it's comfortable and romantic. According to information, Menghai County has a tea plantation area of 905,900 mu, An area of 56,200 mu for ancient tea trees, And 385,000 mu certified organic. Southern lands have fine trees, and Menghai produces good tea. Wandering through these tea forests and organic tea gardens, The stories of prioritizing ecology and green development Seem never-ending. Planning: Cao Lu, Bao Tao, Mu…

Although tea trees have a certain ability to withstand adverse weather conditions during their growth and development, they can be harmed if the conditions exceed a certain limit. This can range from reduced yield and quality of the leaves to the death of the tree. So what are the effects of low temperatures on tea trees? I. Common types of frost damage in tea trees The common types of frost damage in tea trees include snow frost, frost, and dry cold wind frost. In tea-producing areas south of the Yangtze River, snow frost and frost are predominant, while all three types of frost occur in areas north of the river. After being affected by frost, tea trees typically exhibit red withering or green withering. In areas south of the Yangtze River, red withering is more common, while both forms occur in areas to the north. II. The sequence of frost damage development in tea trees Tea trees have a certain ability to resist low temperatures, but different organs have varying degrees of cold tolerance. Among leaves, stems, and roots, cold tolerance decreases in that order. However, under field cultivation conditions, leaves protect the stems, and the stems and leaves together…

Jin Jun Mei is a very rare and excellent type of tea, being one of the varieties of black tea. The brew made from Jin Jun Mei has a golden hue and a sweet taste upon entry, making it an exceptional choice for tea lovers. So who is Jin Jun Mei suitable for? And who should avoid drinking Jin Jun Mei? Suitable Groups for Jin Jun Mei:1. People with edema: The caffeine and theophylline in Jin Jun Mei tea have diuretic effects, useful for treating edema and hydrops. Using black tea with sugar can help detoxify and promote diuresis, treating acute icteric hepatitis. 2. People with bronchial asthma: The small amount of caffeine in Jin Jun Mei has cardiotonic, spasmolytic, and muscle-relaxing properties, capable of relieving bronchospasm, promoting blood circulation, and serving as a good auxiliary treatment for bronchial asthma, cough suppression, and myocardial infarction. 3. People with oral inflammation: The tea polyphenols and tannins in Jin Jun Mei tea act on bacteria, coagulating their proteins and killing them. It can be used to treat intestinal diseases such as cholera, typhoid, dysentery, and enteritis. For skin sores, ulcers, or wounds, washing the affected area with concentrated tea can have anti-inflammatory…

Tea lovers often keep a large amount of tea at home. Many people store their tea in the refrigerator, and some even purchase a small fridge specifically for this purpose. However, this is a misconception – whether or not to place tea in the refrigerator should be considered on a case-by-case basis. 1. Teas Suitable for Refrigeration Green tea, lightly fragrant Oolong tea, and dehumidified tea. Among the six major types of tea, green tea is the most prone to spoilage and requires extra attention during storage. You can place the tea in a sealed tea canister, then put it inside a sealed bag before refrigerating it. Lightly fragrant Tieguanyin and dehumidified Oolong, which have gained popularity, can also be stored in the refrigerator. Green tea, lightly fragrant Oolong tea, and dehumidified tea are suitable for refrigeration. 2. Teas Unsuitable for Refrigeration Dark tea, aged Tieguanyin, Pu'er tea, and white tea are not suitable for refrigeration due to their need for post-production transformation, especially Pu'er tea, where aging significantly affects its drinking value. Storing these teas in the refrigerator can lead to moisture issues. Additionally, in the low-temperature environment of the fridge, the activity of biological enzymes within the tea…

Chinese people have a long-standing obsession and fascination with certain colors. One is the "sky-blue color waiting for rain" of the Ruyao "qing," while the "qing" of Longquan celadon is another. The green mountains yield celadon from Longquan, and over two thousand years ago, the people of Zhejiang's Longquan began writing the legendary history of creating celadons. Whether it is the layered green glaze colors, the interwoven textures of the porcelain shards, or the rounded and unique shapes, Longquan celadon always precisely stirs the Chinese sense of "beauty." The ceramic authority Chen Wanli once said: "Half of China's ceramic history lies in Zhejiang; half of Zhejiang's ceramic history lies in Longquan." The production of Longquan porcelain has a long history. It is the capital of celadon and swords, a national historical and cultural city, and a national advanced city in culture. Longquan got its name from a sword. During the Spring and Autumn period, Ouyezi cast three swords in Longquan, naming one "Longyuan," which became the place name. Later, to avoid offending the Tang Dynasty's founder, Li Yuan, it was changed to Longquan. During the Three Kingdoms and Jin periods, local residents relied on natural conditions to fire celadon. At…

Jin Jun Mei, a name that shines like a brilliant pearl in the tea world, has captivated countless tea enthusiasts with its unique qualities and flavors. To truly appreciate the extraordinary allure of Jin Jun Mei, the correct brewing and tasting methods are essential. Today, we will delve into how to brew and taste this gem among teas, guiding you through each step and savoring every nuance. I. The Unique Charm of Jin Jun Mei Jin Jun Mei, as a representative of high-end black teas, is highly regarded for its golden, translucent infusion, distinctive aroma, and rich flavor. Its leaves are selected from premium tea trees in Xingcun, Wuyi Mountain, meticulously picked and processed to present a tight, golden appearance. Once brewed, the tea emits an enchanting floral and fruity fragrance with a robust yet sweet aftertaste, leaving a lasting impression. II. Careful Preparation Before Brewing Before brewing Jin Jun Mei, it's important to prepare adequately to ensure the perfect presentation of the tea's unique flavors. Firstly, selecting high-quality Jin Jun Mei leaves is crucial. When choosing, focus on the appearance, aroma, and taste. High-quality Jin Jun Mei leaves have a tight, sturdy shape, a golden luster, and emit a…

When it comes to Ku Ding tea, most people are familiar with it. When suffering from heatiness, a dry mouth, or a sore throat, many will brew a cup of Ku Ding tea to alleviate their discomfort. However, while Ku Ding tea is called tea, it is not made from traditional tea leaves. The large-leaf Ku Ding, found in southern China, belongs to the Aquifoliaceae family. The raw material for Ku Ding tea is the leaves of Ilex latifolia, which were first processed during the Eastern Han Dynasty. It is mainly produced in Fujian, Guangdong, Guangxi, and Hainan provinces, and has a bitter taste. The small-leaf Ku Ding, grown in central and western China, belongs to the Oleaceae family (Ligustrum). It is primarily cultivated in Yunnan, Guizhou, and Sichuan provinces. The tea made from its leaves has the fresh sweetness of green tea and is less bitter than the large-leaf variety. The Eastern Han text "Tong Jun Record" describes: “In the south, there is a plant called Gualu, similar to tea, but very bitter. When ground into powder and drunk as tea, it keeps one awake all night.” This Gualu refers to what we now know as Ku Ding (the…

Echo once said: Drinking tea, the first infusion is as bitter as life, the second as sweet as love, and the third as light as a breeze. Chinese people like to compare love to tea—the natural floral fragrance in tea symbolizes the sweetness of love; the bright, clean tea broth represents its purity; and the taste of tea resonates with the enduring nature of love. The coming together of two hearts is like the fusion of tea and water—a brave and sincere union. A long-standing, accumulated emotion is much like a tea broth that invites contemplation. When compared to love, tea takes on an added layer of lingering romance. From meeting, getting to know each other, to staying together, we experience winds and rains. The twists and turns of time turn seasons into memories of spring, summer, autumn, and winter. And some stories are about turning around after many twists and turns, only to find what you were looking for all along. There are countless teas in the world, each with its own charm, and love shares many similarities with tea. Believe that one will drink many types of tea and encounter many kinds of love in their lifetime. Some…

When did the variety of Wuyi Rock Tea originate? According to "The New Gazetteer of Tong'an County," "Wuyi tea was originally wild, not planted by human hands. It is said that it was first discovered by an old man... The old man first offered the tea and after his death, he was revered as a mountain deity and enjoyed temple sacrifices." In Fan Zhongyan's "Song of Tea Competition with Zhang Min," it states: "The miraculous tea by the stream surpasses all in the world, cultivated since ancient times by the immortals of Wuyi." The "immortals of Wuyi" likely refer to the distant ancestors of the Wuyi tea region, traditionally believed to be Wuyi Jun or Pengzu. According to Hu Haochuan's research, Wuyi Caicha evolved from a wild species. Professor Zhuang Wanfang believes that Wuyi tea was cultivated by ancients or possibly introduced from Wulong Ridge in Zhejiang Province. Caicha is the mother of Wuyi teas and is the collective term for the sexually propagated group of tea trees in Wuyi. This means these teas are as common as the vegetables grown around the house, only for everyday drinking. In the natural environment of Wuyi Mountain, due to the cross-pollination of…

Due to being part of the same Eastern cultural sphere, Japanese tea wares emphasize connotations just like those in China. This piece shares content from Chapter Five of “Tea Pleasures in Variegated Colours: The Spread of Chinese Tea and Foreign Tea Affairs,” written by Yu Yue and published by Guangming Daily Press in August 1999. Since the 13th century, the custom of drinking tea has been widespread in Japan. After Kato Saemon studied porcelain making in our country and returned home, he began to pay attention to the porcelain industry. Kato, also known as Tojirō, settled in Seto, where generations of potters have maintained the traditional production of Seto ware. In 1510, Goro-taifu came to Jingdezhen, China, to study porcelain manufacturing and returned to Japan in 1515. He brought back the techniques and materials needed for producing blue-and-white porcelain from Jingdezhen, setting up a kiln in Arita, known for its clay, marking the beginning of porcelain production in Japan. While in China, he went by the pseudonym Wu Yangrui, and the porcelain he made was also called Xiangrui. These products were limited to using Chinese techniques and materials without significant innovation but later became rare and expensive porcelain. By the…

Many tea lovers may wonder when brewing tea, "Should I leave the lid on or off after pouring the infusion from a teapot or gaiwan?" In fact, whether it's a gaiwan or a teapot, whenever the question arises about leaving the lid off or on, there are typically two schools of thought: the "Lid-Off School" and the "Lid-On School." Members of each school often have strong opinions and can get into heated debates. 1. Reasons for Keeping the Lid On To Prevent Loss of Aroma Putting the lid on is to prevent the excessive dispersion of the tea's aroma. With the lid and gaiwan in a relatively closed state, it helps to gather the tea's aroma within the gaiwan, making it easier to appreciate the lid's aroma. 2. As the Saying Goes, "Good Tea Can Withstand Stewing" If the quality of the tea is good enough, covering it with a lid won't affect it. This can also be a way to test the quality of the tea. If the taste isn't affected, it suggests that it's a good tea. 3. Facilitates Faster Release of Inner Substances When brewing aged teas or coarser leaves, keeping the lid on helps maintain the…

Easter time, the last hint of chill in the spring breeze quietly disappears. Changning, located upstream in the high-quality tea region of the Lancang River basin, is painted with the most beautiful scenery by the verdant spring tea leaves. The old tea trees, known as the “origin tea” of Changning, attract the attention of tea lovers with their fresh greenery. The spring tea, rich in nutrients and thick in leaf flesh, has a high content of aromatic substances and vitamins, making it favored for its fresh and refreshing taste, intense aroma, and smooth mouthfeel. The "origin tea" of Changning, different from both wild-grown tea and modern artificially selected cultivated tea, is particularly favored by many. Mangshui Laochang, one of the villages along the Lancang River, is not very well-known either in Changning or on the "map" of Yunnan's tea regions, yet it hides many ancient tea trees within its depths. Regardless of whether others know about them, these ancient tea trees always sprout new green leaves every spring, bestowing the essence of nature upon humanity. On the large tea tree known as the "Laochang Tea King" in Zhujia Village, over a dozen tea pickers are climbing the tree, picking tea…