金骏眉是顶级红茶，是最好的红茶之一

1、外形特征：

金骏眉一般为单芽，银骏眉为一芽一叶，铜骏眉为一芽二叶。铜骏眉还有一个别名，就是“小赤甘”。而再往后，一芽三四叶，就是大赤甘了，市场上通俗地称为“正山小种”。

金骏眉，其实不是传统的红茶，2005年才创制，纯芽头制成，6至8万颗芽尖方可制成一斤金骏眉。现在市场上真正意义桐木关内的金骏眉极少，而且价格极高。

银骏眉虽然是一芽一叶，采制难度与金骏眉相差无几，但是价格却比金骏眉至少低一半以上。对于茶农、茶厂来说，制作银骏眉费力不赚钱，现在桐木关内几乎没有人生产银骏眉了。

在采制时间上，由于桐木关海拔较高（1000米以上），气温较低，每年第一波采制金骏眉的时间也基本在清明节后了，大概在4月中旬以后，因此金骏眉是没有所谓“明前茶”一说的。

采制完金骏眉，接着就是采制银骏眉和铜骏眉的时间，大赤甘的采制时间一般在5月份以后。

别看这几种茶名字差别很大，但其制作工艺基本相同，都是小种红茶的制作方法，大致分为采摘→晾青（萎凋）→揉捻→发酵→干燥等几道工序，传统的松烟小种还有熏烟的工序。

2、品质特征：

金骏眉外形细小而紧秀。颜色为金、黄、黑相间。金黄色的为茶的绒毛、嫩芽，条索紧结纤细，圆而挺直，有锋苗，身骨重，匀整。

开汤汤色金黄，水中带甜，甜里透香，杯底花果香显等无法模仿与超越的稀贵品质。香气特别，干茶香气清香；热汤香气清爽纯正；温汤（45℃左右）熟香细腻；冷汤清和幽雅，清高持久。

无论热品冷饮皆绵顺滑口，极具“清、和、醇、厚、香”的特点。连泡12次，口感仍然饱满甘甜，叶底舒展后，芽尖鲜活，秀挺亮丽。

3、选购技巧：

金骏眉优质茶的干茶香气纯正，有花果香，香气清新优雅、细腻。劣质茶带有咸味、土味等异味。

4、冲泡技巧：

预先放入金骏眉进行温润洗茶后，为保护细嫩的茶芽表面的绒毛及避免茶叶在杯中激烈的翻滚，应沿着白瓷盖碗或玻璃杯的杯壁细细的注入水，可保证茶汤的清澈亮丽。

5、品饮技巧：

第一次注沸水后，金骏眉在杯中大约静置5秒，以后每泡顺延5秒即可。后期十多泡时可将水重新加热至沸腾。

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.