Jin Jun Mei black tea is an extremely famous black tea from the Wuyi Mountains in Fujian Province in eastern China. It typifies how a traditional tea master can transform well-tended, high-quality modern leaf into an elegant, deeply-flavored finished tea that quickly attains world-class status.
Clay teapot or Porcelain Gaiwan are ideal for this type tea. First Rinse teapot with boiled water and then Rinse the first infusion (2-5gm tea leave for 250-300ml water) within seconds with 90 degree water (Boiled water then cool down a few min); The steeping time is 1-2m and as the same leave can be brewed up to 6 times, each steeping time should be extended to extra 1-2m everytime.
The overall aroma has forest themes. It's woody, and yet carries a strong natural sweetness as well - plums, red dates and hazel. The liquor will be slightly syrupy, with a deep auburn colour.