What kind of tea is Jin Junmei?

Jin Junmei is a kind of black tea, which belongs to fully fermented tea and is the top black tea originated in Wuyishan, Fujian.

Jin Junmei is a small-scale black tea in China and even in the world. According to the different quality and picking standards of Wuyishan small-scale black tea, it can be divided into Jinjunmei and Yinjunmei, of which Yinjunmei is made with the appearance of Jinjunmei, and its quality is slightly inferior to Jinjunmei, both of which belong to Wuyishan Zhengshan small-scale black tea.

Jin Junmei uses the tea buds of the original ecological lobular wild tea in Wuyishan National Nature Reserve at an altitude of 1500- 1800 meters as raw materials, and the tea made by the traditional production technology and innovative technology of Zhengshan small black tea is Jin Junmei. Zhengshan Tea is mainly produced in Mu Tong Village, Xingcun Town, Wuyishan City, with high cost, less raw materials and low yield. It is the top black tea variety in China. Before Qingming, Jin Junmei picked the tea buds of the original ecological race wild tea at an altitude of 1, 500- 1, 800 meters in Wuyishan National Nature Reserve, and collected the bud tips, which were picked manually by skilled tea-picking women workers. A female worker can only pick about 2000 bud tips every day.

The origin of Jin Junmei's name

Therefore, after the tea is brewed, its soup color is amber and golden eyebrows, and it has a light and sweet honey fragrance. The product is sweet and smooth, and the leaves are tall and straight, showing a bright bronze color.

Jin: Jin Junmei is made from the first flower bud in spring and harvested once a year. Moreover, only the raw materials of tea trees in Wuyishan National Nature Reserve can produce the unique quality of authentic Jin Junmei, which is as rare as gold, indicating that it is the top black tea, so it is named "Jin".

Jun: Because its raw materials are all wild tea trees collected from the mountains of Tongmucun Nature Reserve, and I hope this kind of tea can spread as quickly as galloping horses, it is named Jun..

Eyebrow: Traditional famous teas all have the name of "eyebrow". Jin Junmei takes tea buds as raw materials, and the tea shape is as slim as eyebrows. "Eyebrow" also means longevity, hence the name "Eyebrow"; After careful consideration, he was named "Zhengshantang" Jin Junmei.

Characteristics of Jinjunmei Tea:

Jin Junmei belongs to a branch of black tea. It is a new variety which is developed by innovation and integration on the basis of traditional technology. There is only one variety. Jin Junmei was produced in Mu Tong Village, Wuyi Mountain, Fujian Province, and made by hand.

Jin Junmei's raw materials are all picked at the tender part of the bud head. Raw materials are picked once a year, and the output is scarce and expensive as gold. The whole process is handmade by the master. There are tens of thousands of fresh tea buds per 500g Jin Junmei, which is complicated to make and the finished tea is of high quality.

Jin Junmei is a rare treasure in tea. The finished tea is small, compact and beautiful, and the colors are also gold, black and yellow. Tea leaves are slender and strip-shaped. After brewing, the tea soup is golden yellow, sweet, fresh and delicate, and the taste is still sweet and full after continuous brewing 12 times. Appearance: less fluff, tight and thin rope, gorgeous and heavy. Color: gold, yellow and black alternate with each other, with moist color. Soup color: golden, rich, clear, with a gold ring. Taste: fresh and sweet, with a long throat rhyme and refreshing. Aroma: The aroma of flowers, fruits, honey and mountain rhyme is obvious and lasting. Leaf bottom: the bud tip is fresh and beautiful.

The historical origin of Jin Junmei;

In 2004, when the output was the lowest, the tea factory tried to make green tea with the tender buds of paulownia tea, but failed. In July 2005, Jiang Yuanxun arranged for five tea makers, including Liang Junde, to try a new type of black tea, and achieved good results.

In the early spring of 2006, on the basis of the original experiment, Jiang Yuanxun instructed technicians to carry out further experiments, and the results were gratifying, so small-scale production began. After more than two years of continuous exploration and repeated experiments, the production technology and products of "Jin Junmei" finally stabilized in 2007 and began to be put on the market on a large scale.

Jin Jun's beautiful craftsmanship:

Jin Junmei is precious because the whole process is handmade by a tea artist. Every 500g Jin Junmei needs tens of thousands of fresh tea buds. The fresh tea buds of the alpine original ecological race in Wuyishan Nature Reserve are picked, and then they are completed through a series of complicated processing steps such as withering, rolling, fermentation and baking. Jin Junmei is a rare treasure in tea. It is compact in appearance, golden velvet in brown color, golden in soup color and sweet in mouth.

Withering: The picked tea leaves must wither first, and the wild tea leaves usually wither in the sun: put them on the green seat of the drying rack outside to dry, and turn them over 2-3 times in the middle, so that the water of the fresh leaves can be evenly lost. Withered until the leaves lose luster, the leaves are soft, feel like cotton, the stems are constantly broken, the veins are transparent, the green gas is reduced, and the fragrance is slightly moderate.

Kneading: Kneading is to further destroy the cell structure of bud leaves and prepare for the next fermentation. First gently knead slowly, then quickly knead under heavy pressure, and finally gently knead slowly to make the tea strips tight, round and straight. After kneading, let the dough stand and set 10 ~ 15 minutes.

Fermentation: shake the kneaded leaves and put them in a basket or wooden bucket for fermentation (commonly known as discoloration). Cover tea green with wet cloth to speed up fermentation. Relative humidity can be close to saturation. After fermentation, about 80% of the kneaded leaves turned bronzed, the stems turned red, the green gas disappeared, and the apples were ripe and fragrant.

Baking: spread the re-kneaded leaves evenly on the water screen, put them on the baking rack on the second floor of the Red House, put the wet pine on the ground and burn it with an open flame, and close the doors and windows. The whole baking building is smoky and steaming.

Identification of the authenticity of Jin Junmei;

Although the imitation of Jin Junmei also has sweet potato fragrance, compared with the real one, the fragrance is messy and not lasting, and many of them also contain miscellaneous flavor; Most dry teas are golden yellow with obvious fluff. Inferior tea has salty, earthy and other odors. The brewed tea soup may be red, turbid and mostly fragrant. After the entrance, the tea soup tastes light, even astringent, with dark red color, suspended matter and poor transparency; The leaves are thin, the bottom of the leaves is uneven and not bright, the hands are wrinkled, and the elasticity is poor. It's far from the authentic taste of Jin Jun.

Authentic Jin Junmei smells like honey, and tea soup has a long and sweet fragrance, mixed with flowers and fruits. The aroma is fresh, elegant and delicate, and the taste is sweet and smooth. Appearance, high-quality dry tea is unique and uniform in color, alternating with gold and black, with yellow in the dark, oily and fresh, shiny, with white hair exposed, firm and firm, slightly curved, like a seahorse, even without tea powder and impurities. Top-grade Jin Junmei can generally soak 12 times, and the taste is still full and sweet, and the aroma still exists. If it is defective, the fragrance will disappear after several times of brewing.

Brief Introduction of Six Kinds of Tea in China;

green tea

Green tea is the highest yield category in China. There are 0/8 tea-producing provinces in China, and the main producing areas are Anhui, Zhejiang, Hunan, Hubei and Sichuan. The variety of green tea in China ranks first in the world, accounting for about 80% of the green tea trade in the world tea market. The basic technological process of green tea is divided into three steps: enzyme fixation, rolling and drying. There are two ways to deactivate enzymes: heating and steaming. The steamed green tea is called steamed green tea. The final drying methods are different, such as frying, drying, drying and so on. The final fried green tea is called "fried green", the final dried green tea is called "baked green" and the final dried green tea is called "sun-dried green". Years of research have found that green tea is the healthiest among many teas. Famous green teas on the market include West Lake Longjing, Huangshan Mao Feng, Dongting Biluochun and Nanjing Yuhua Tea.

black tea

The basic technological process of black tea is withering, rolling, fermentation and drying. The quality characteristics of red leaves and red soup of black tea are mainly formed by "fermentation". The essence of so-called fermentation is that colorless polyphenols in tea are oxidized under the catalysis of polyphenol oxidase to form red oxidized polymer-black tea pigment. Some of this pigment can be dissolved in water, and after brewing, it forms a black tea soup, and some of it is insoluble in water, which accumulates in the leaves and turns the leaves red, thus forming the red leaves of the black tea soup. The earliest black tea in China was the small black tea in Chong 'an, Fujian, which later evolved into Kung Fu black tea. From 65438 to 0875, the production method of Kung Fu black tea spread from Fujian to Qimen, Anhui, and then Jiangxi, Hubei, Sichuan, Taiwan Province and other provinces vigorously developed Kung Fu black tea. Kung Fu black tea is a traditional export tea in China, which is exported to more than 60 countries and regions such as Eastern Europe and Western Europe. Qi Hong from Anhui and Dianhong from Yunnan have long been famous overseas. The main black teas on the market are Qi Hong, Dianhong, Chuanhong, Jin Junmei, Tan Yang Kung Fu and Wang Yang Kung Fu.

oolong

Green tea, also called oolong tea, belongs to semi-fermented tea. It is a kind of tea between non-fermented tea (green tea) and completely fermented tea (black tea), and its appearance is bluish brown. After oolong tea is soaked, the leaves are red and green. Traditional oolong tea is green in the middle and red in the edge, which is known as "green leaves with red edges". The soup is yellow and deeply red, with natural floral fragrance, rich taste and unique charm. Oolong tea is mainly produced in Fujian, Guangdong and Taiwan Province provinces. Due to the variety differences, oolong tea can be divided into four categories: northern Fujian oolong tea, southern Fujian oolong tea, Guangdong oolong tea and Taiwan Province oolong tea.

Oolong tea in northern Fujian: produced in Wuyishan area of Fujian Province, there are mainly Wuyi Rock Tea, Narcissus in northern Fujian and Oolong tea in northern Fujian.

Minnan Oolong Tea: Minnan is the birthplace of Oolong Tea, which spread to northern Fujian, Guangdong and Taiwan Province provinces. Oolong tea is produced in southern Fujian, and the most famous and best quality is Anxi Tieguanyin.

Guangdong Oolong: Phoenix Danzong and Phoenix Narcissus, which are mainly produced in Chaozhou, Guangdong, are the most famous.

Oolong in Taiwan Province Province: There are mainly Frozen Top Oolong, Alishan Oolong, Wenshan Baozhong and Oriental Beauty.

Dark tea

The basic technological process of black tea is enzyme fixation, rolling, batch fermentation and drying. Generally, the raw materials of black tea are coarse and old, and it is often accumulated and fermented for a long time in the production process, so the tea leaves are oily black or dark brown, so it is called black tea. Black tea is mainly for ethnic minorities in border areas, so it also sells side tea. Black hair tea is the main raw material for pressing all kinds of pressed tea. Suppressed tea of all kinds of black tea is a necessity in the daily life of Tibetan, Mongolian, Uygur and other fraternal peoples. There is a saying that "a day without food is better than a day without tea". Because of the differences in origin and technology, black tea includes Yunnan Pu 'er tea, Hunan black tea, Hubei old green tea, Guangxi Liubao tea and Sichuan border tea.

white tea

White tea belongs to micro-fermented tea, and its basic technological process is withering, sun drying or drying. White tea often uses varieties with many white hairs on bud leaves, such as Fuding Dabai tea, which has strong buds. The finished tea is full of white hair, very elegant, light in color and fresh in taste. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang in Fujian Province. The main white teas on the market are Baihao Yinzhen and Bai Mudan.

Yellow tea

The processing technology of yellow tea is enzyme fixation, rolling, yellowing and drying. The quality of yellow tea is "yellow soup and yellow leaves", which is the result of stuffy yellow in the process of making tea. The main representative teas of yellow tea are Mengding yellow bud, Huangshan yellow bud and Junshan silver needle.

The above are the six major teas in China, and the products processed from these basic teas are collectively called reprocessed teas. There are mainly scented tea, fruity tea and medicinal health tea. In a word, there are many kinds of tea in China, and consumers can choose their own tea according to their hobbies and different seasons.