Jin Jun Mei
SKU: 700.954.29
AEDㅤ
50
AEDㅤ
"Golden Stallion's Eyebrows" – is made from very small, hand-picked tea leaf buds. There can be as many as 10,000 individual leaves in a kilogram of tea.
The tea is oxidized and roasted, which allows it to retain its fantastic fruity flavor and give it deeper, richer malt notes. In the flavor of this tea you will find dried fruits, ripe sweet fruits and notes of wood.
Weight: 50 g
The tea is oxidized and roasted, which allows it to retain its fantastic fruity flavor and give it deeper, richer malt notes. In the flavor of this tea you will find dried fruits, ripe sweet fruits and notes of wood.
Weight: 50 g
Take any teapot. Use 2 g of tea per 100 ml of water. Pour a small amount of hot water over the tea and strain it immediately. Pour water again and infuse the tea for 3−4 minutes. You can re-brew the tea leaves 2−3 times, increasing the steeping time by 2−3 minutes each time. The longer you brew the tea, the more intense the flavour will be.
Water temperature
AMOUNT PER 100ml
STEEPING TIME
90-95°C
2g
3-4min
COLOUR
AROMA
AMBER TO DARK BROWN
SWEET DRIED FRUIT
RE-BREW
2-3 times
Brewing Red Chinese Tea with a TEAPOT
Water temperature
AMOUNT PER 800ml
STEEPING TIME
90-95°C
6-8g
10-20s
COLOUR
AROMA
AMBER TO DARK BROWN
SWEET DRIED FRUIT
STEEPING TIME INCREASE
10-20s
Gongfu Style: Brewing Red Chinese Tea with a Gaiwan
Choose any gaiwan and preheat it. Use 6−8 grams of tea. Make sure the water is between 90−95°C. Pour water over the tea leaves. Allow the tea to infuse briefly, 10−20 seconds. Increase the steeping time by 10−20 seconds with each subsequent infusion. You can brew the tea up to 6−8 times, enjoying the evolving flavours with each infusion.
More to explore:
More to read:
The history of tea in China
Tea in China is an integral part of the country's cultural traditions. With the development of Chinese society, tea production has also contributed to the economic growth of the Middle Kingdom, while tea drinking remains a daily habit for most of the Chinese population.
