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“Sipdown (222) Drank this the other day when wfh. It was pretty middle of the road for me so I don’t remember much about it. It was smooth and fine but doesn’t standout. Thank you Sil for the share!” Read full tasting note
“Last of this going to VariaTEA. Not my favourite jin jun mei but a middle of the road tea.” Read full tasting note
“I finished a favorite Jin Jun Mei a couple months ago and then immediately found a couple on Tealyra and then immediately ordered them. (Shakes head.) But I don’t have any other Jin Jun Mei right...” Read full tasting note
Jin Jun Mei (Beautiful Golden Eyebrow in Mandarin) is a famous Chinese tea known for its deep auburn golden hue and delicate slender leaves, like a beautiful women’s eyebrow. It is one of the most beloved Chinese teas, grown and produced in Fujian province.
In the springtime, the two small leaves are plucked from the stem and allowed to fully oxidize; this full oxidation gives Jin Jun Mei its deep and malty aromatic profile. Jin Jun Mei is made of slim black and gold tips, covered in a delicate golden fuzz. Once steeped, it has a smooth body and well rounded mouth-feel; its taste is sweet, honey-like, malty, velvety smooth and has hints of vanilla.
Jin Jun Mei is best enjoyed straight, and try multiple steeping it multiple times!
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I finished a favorite Jin Jun Mei a couple months ago and then immediately found a couple on Tealyra and then immediately ordered them. (Shakes head.) But I don’t have any other Jin Jun Mei right now! (Excuses.) Anyway, the leaf here is very twisty and tangled, long, silky with plenty gold. Steeped up, the leaves have a tomato soup fragrance. Also very dominating in the flavor while I try to swim through all that tomato soup to notice any other flavors. The creamiest of tomato soup. I don’t mind the tomato soup flavor, but I also don’t really want Jin Jun Mei to taste like that. None of the (admittedly limited) Jin Jun Mei that I have tried has really tasted like this in the past. I like the depth of the black tea here though – not too light, while also being sweet enough. Second steep: exactly the same. I wish I could pick this one apart more, but I have plenty more to enjoy later on. I have had it a few times now and the results are always the same.
Steep #1 // 1 1/2 teaspoons for full mug // 18 minutes after boiling // 2 minute steep
Steep #2 // 3 minutes after boiling // 4 minute steep
Tomato soup tea sounds interesting!
Many recent black teas have been tasting like this for me recently. Not sure if it’s the harvests or my tastebuds. :D
I can see it, I often get a savoriness from Fujian hongcha so it’s not that far of a stretch.
Dill pickles, tomato soup … Jin Jun Mei seems to have some weird flavours!
haha, now I want tomato soup WITH dill pickles in it.
LOL! I’m not sure if that would be tasty or just weird. Maybe a bit of both!
I’d definitely try it!
Agreed!
I’ve always wanted to make an old-fashioned tomato soup cake.
Tomato soup cake! Never heard of it.. must look it up…
