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WUHU Certified Supreme Organic Wuyi Rock Jinjunmei Black Tea 125g /Tin

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Product details

● Brand: WUHU
● Origin : Wuyi Mountain,Fujian,China.
● Tea Type: Lapsang Souchong 
● Net Weight : 125g / Tin
● Grade : Supreme ★★★★★
● Expired Date: 3 Years
● Storage Conditions: Dry, Refrigerated, In a dry place and no direct sunshine;
About Jinjunmei Tea


Jinjunmei black tea is one kind of Lapsang Souchong black tea .Originating in fujian wuyishan city paulownia village. Innovited by the 24th nheritance gereration of lapsang souchong Mr. Jiang. Lead the team on the basis of traditional craft through innovative fusion in 2005 to develop new varieties of black tea, that is Jinjunmei.
Jinjunmei black tea is rare and expensive, because all are handmade by the tea master, Jinjunmei needs to tens of thousands of tea per 500 g fresh shoot tips, picking from the mountain in the wuyi rock nature preserve withoriginal small kind of fresh buds. And then through a series of complex wilting, wave processing steps such as green, fermentation, rolling and be able to complete. Jinjunmei is a rare treasure in tea, it's tiny close appearance, accompanied by the golden fleece tea milli, soup golden, very good tasting.
In China, this variety of tea is viewed as one of the most prestigious of all teas. Its price varies depending on the quality, ranging from US$60 to US$700 per ounce. In his classic treatise on tea "Way of Tea",  Ka Xing describes "it is a tea for the media rituals, also is considered to be self-cultivation a way through the tea and enjoy tea, tea, enhance friendship, Maxim virtue, learning etiquette, it is beneficialone kind and beauty ceremony." However, the eminent tea scholar also notes that despite the inflated market value, the tea has no significant nutritional value.
About Lapsang Souchong Tea
According to some sources, Lapsang souchong is the first black tea in history, even earlier than Keemun tea. After the lapsang souchong tea was used for producing black tea called Min Hong (meaning "Black tea produced in Fujian"), people started to move the tea bush to different places, such as Keemun, India and Ceylon.
"Souchong" refers to the fourth and fifth leaves of the tea plant, further away from the more highly prized bud (pekoe) of the tea plant. These leaves are coarser than the leaves closer to the bud, and have fewer aromatic compounds. Smoking provides a way to create a marketable product from these less desirable leaves.
The leaves are roasted in a bamboo basket called a honglong. which is heated over burning firewood which contributes to the dried longan aroma and smoky flavour. Pine wood is used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste.
The aroma of lapsang souchong is derived from a variety of chemical compounds. The two most abundant constituents of the aroma are longifolene and α-terpineol. Many of the compounds making up the aroma of lapsang souchong, including longifolene, originate only in the pine smoke, and are not found in other kinds of tea.
Lapsang souchong's flavours include dried longan,pine smoke, and whiskey.
Tea merchants marketing to Westerners note that this variety of tea generally produces a strong reaction, with most online reviews extremely positive or strongly negative.
Tea connoisseurs often note that Formosan lapsang souchong typically has a stronger flavour and aroma, the most extreme being tarry souchong (smoked, as the name implies, over burning pine tar).
Brewing Instruction
Pick up 2~4 g from 1 Bag of Jinjunmei tea  and threw into Glass Tea Cup (or Gai Wan) about 150-200ml. Pour water (90–95 °C ) and brewing about 3-6 minutes then serve. It's better to preheat the teapot and cups before brewing this tea.
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The Tea Bridge

Chinese Tea Culture

Tea plays an important role in China. It is commonly consumed at social events, and many cultures have created intricate formal ceremonies for these events. Afternoon tea is a British custom with widespread appeal. Tea ceremonies, with their roots in the Chinese tea culture, differ among East Asian countries, such as the Japanese or Korean versions. Tea may differ widely in preparation, such as in Tibet, where the beverage is commonly brewed with salt and butter. Tea may be drunk in small private gatherings (tea parties) or in public (tea houses designed for social interaction).

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