Golden Eyebrow (金骏眉）

Brewing Directions: Gong Fu Cha Method

• Preheat all the teawears

• Water Temperature:  100°C (212°F)

• Amount of Leaves: 5 grams (0.18 ounces) of tea leaves for a 100ml (3.4 fluid ounces) gaiwan or Yixing teapot.

• Amount of Water: Fill the gaiwan or teapot with hot water, allowing the leaves enough space to expand.

• Steeping Times: In the gong fu cha method, the first infusion should be around 10 seconds. Subsequent infusions can be increased gradually, starting from 15 seconds and extending up to 25 seconds. Enjoy multiple infusions, up to 12.

Jin Jun Mei tea originates from the Wuyi Mountain region of China's Fujian province. The region's unique climate, soil, and elevation contribute to the tea's distinct flavor profile. The tea leaves are picked in early spring, when the buds are still young and tender. They are then carefully processed and packed to preserve their delicate flavor and aroma.

Jin Jun Mei tea has a complex flavor profile, with notes of honey, caramel, and malt, and a subtle smokiness. Its aroma is fruity and floral, with hints of lychee and magnolia. The tea is known for its smooth texture and long, sweet finish.

Jin Jun Mei tea is rich in antioxidants, which can help protect the body against damage from free radicals. It also contains caffeine, which can provide a boost of energy and improve mental alertness. Some studies have suggested that black tea may also help improve heart health and lower the risk of certain types of cancer.

According to Chinese medicine, Jin Jun Mei may aid weight reduction, calm the nerves, strengthen the immune system, beautify the skin, and slow the aging process. This tea is made from 100% natural ingredients.

Jin Jun Mei tea is highly regarded in China and is considered to be one of the country's top teas. It is also gaining popularity in other parts of the world, particularly among tea connoisseurs and enthusiasts.

Legend has it that Jin Jun Mei tea was created by a tea farmer named Jiang Yuan Xun in the early 21st century. Jiang was experimenting with different tea processing techniques when he stumbled upon a method for creating a high-quality black tea from the Wu Yi Zheng Shan Xiao Zhong cultivar. The tea became so popular that it was eventually named after Jiang's son, Jin Jun Mei. While the exact origins of Jin Jun Mei tea are shrouded in mystery, it is clear that it has quickly become one of China's most prized teas.