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News Detail


Issuing time:2022-04-27 22:37


















1. Appearance features:

Jin Junmei generally has a single bud, Yinjunmei has one bud and one leaf, and Bronze Junmei has one bud and two leaves. Tong Junmei also has an alias, which is "Little Chi Gan". After that, one bud, three or four leaves is called Da Chi Gan, which is commonly known as "Zhengshan Souchong" in the market.

Jin Junmei is actually not a traditional black tea. It was only created in 2005. It is made from pure buds. Only 60,000 to 80,000 bud tips can make a pound of Jinjunmei. Now there are very few Jin Junmei in the real Tongmu Pass on the market, and the price is extremely high.

Although Yinjunmei is a bud and a leaf, the difficulty of picking and making is almost the same as that of Jinjunmei, but the price is at least half lower than that of Jinjunmei. For tea farmers and tea factories, making Yinjun Mei is laborious and unprofitable. Now almost no one in Tongmu Pass produces Yinjun Mei.

In terms of harvesting time, due to the high altitude of Tongmuguan (above 1000 meters) and the low temperature, the first wave of harvesting Jinjunmei every year is basically after the Qingming Festival, probably after mid-April, so Jinjunmei There is no such thing as "Mingqian tea".

After the golden junmei is harvested, it is time to harvest the silver junmei and copper junmei. The harvesting time of Dachigan is usually after May.

Although the names of these types of tea are very different, their production processes are basically the same, and they are all made of Souchong black tea. They are roughly divided into several processes such as picking → drying (withering) → rolling → fermentation → drying. There is also a process of fumigation for pine tobacco souche.

2. Quality characteristics:

Jin Junmei has a small and tight shape. The colors are gold, yellow and black. The golden yellow ones are the fluff and tender buds of the tea.

The soup is golden in color, sweet in the water, fragrant in the sweetness, and the aroma of flowers and fruits at the bottom of the cup is a rare quality that cannot be imitated or surpassed. The aroma is special, the aroma of dry tea is fragrant; the aroma of hot soup is refreshing and pure; the warm soup (about 45 ℃) is cooked and delicate; the cold soup is clear and elegant, high and lasting.

Both hot and cold drinks are smooth and smooth, with the characteristics of "clear, harmonious, mellow, thick and fragrant". After soaking for 12 times, the taste is still full and sweet. After the leaf bottom is stretched, the bud tips are fresh and beautiful.

3. Buying skills:

The dry tea aroma of Jinjunmei high-quality tea is pure, with floral and fruity aroma, and the aroma is fresh, elegant and delicate. Inferior tea has salty, earthy and other odors.

4. Brewing skills:

After pre-placing Jin Junmei to warmly wash the tea, in order to protect the fluff on the surface of the delicate tea buds and prevent the tea leaves from violently tumbling in the cup, water should be poured thinly along the wall of the white porcelain cover bowl or glass to ensure that The clearness and beauty of the tea soup.

5. Drinking skills:

After the first injection of boiling water, Jin Junmei should sit in the cup for about 5 seconds, and then wait for 5 seconds after each bubble. In the later period of more than ten bubbles, the water can be reheated to boiling.

Article classification: 中国十大名茶
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