Jin Jun Mei

Jinjunmei was born in Tongmu Pass, Wuyi Mountain, Fujian Province. In 2005, several tea masters developed and innovated on the basis of the traditional process of Zhengshan Xiao Hong , collecting the buds of wild tea trees in the natural reserve area of Tongmu Village as raw materials. After processes such as withering, rolling, fermentation, passing through a red pan, and drying, Jinjunmei was made.

Since its appearance, Jinjunmei has quickly become popular due to its unique quality. It is highly praised not only locally in Fujian but also has a high reputation in the national and even international tea markets. It has promoted the development of the black tea market and attracted more people's attention to the red tea producing area in Tongmu Pass, Wuyi Mountain.

The main raw material is the buds of wild tea trees of the local wild tea group variety in Tongmu Village. These tea trees are mostly grown naturally and have long adapted to the unique natural environment of Tongmu Pass, including conditions such as high altitude (generally around 1,500 meters), surrounded by clouds and mist, and large diurnal temperature differences.

The picking is extremely strict. Only single buds are picked, and the picking time is relatively early, generally around Qingming Festival. The buds should be plump, even, and free from pests and diseases.

Dry Tea : The tea leaves are tightly rolled and display golden tips.

Taste : Sweet and mellow.

Aroma : Sweet, floral, and long-lasting.

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