Yín Jùn Méi银骏眉
yín jùn méi
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Nánpíng Prefecture (南平市, ...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Nánpíng Prefecture (南平市, Nánpíng Shì), Wǔyíshān City (武夷山市, Wǔyíshān Shì), Tóngmù Village (桐木村, Tóngmù Cūn) within the Wǔyíshān National Nature Reserve (武夷山国家级自然保护区, area — 565 km²)
- Tea type
- Gaiwan
- SKU
- YIN-JUN-MEI-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗) 100–120 ml — ideal option: doesn't absorb aroma, allows precise infusion control. Glass teaware allows observing bud opening. Yíxīng teapot (...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Mountain red and mountain-yellow soils, slightly acidic (pH 4.5–5.0), rich in organic matter, with high iron and manganese content. Soil layer depth — 30–90 cm. Well-drained.
Taste
- Dry Leaf Aroma
- Clean, sweet, with honey, floral (rose, orchid) and fruity (longan, lychee) notes. Light malty and caramel overtones. More complex and "voluminous" than Jin Jun Mei du...
- Liquor Aroma
- Complex: floral-fruity background (flowers, longan, dried fruits), honey sweetness, subtle sweet potato notes (薯香, shǔ xiāng) — characteristic "high-mountain character"...
- Liquor Color
- Golden-amber, clear, transparent. Best batches — orange-golden. Highest standard — orange-yellow (橙黄), transparent; reddish, cloudy or dark liquor — sign of reduced quality.
- Spent Leaves
- Whole, elastic buds with one unfolded leaf. Color — antique copper (古铜色, gǔtóng sè) for highest grade; red-brown — for second. Leaves glossy, "alive."
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 1
Details
- Raw Material
- Buds and leaves must be whole, undamaged, uniform in size. The leaf — tender, not coarse, without darkening. Minimal delay between harvest and processing start.
- Alkaloids
- Caffeine — 3–5% dry weight. Content per cup ~20–60 mg. Also theobromine and theophylline.
- Amino Acids
- 1.5–3.5% dry weight. L-theanine — main component, responsible for sweetness, softness and relaxing effect. Content somewhat lower than in pure-bud Jin Jun Mei, manifesting in sl...
- Minerals
- ~30 elements. Main ones: potassium, phosphorus, calcium, magnesium, iron, manganese, fluorine. Trace elements: zinc, copper, selenium.
- Polyphenols
- 10–20% dry weight. With full oxidation, catechins transform into theaflavins (茶黄素, 0.4–2%) and thearubigins (茶红素, 5–11%), forming liquor color and taste "velvetiness."
- Vitamins
- C, B₁, B₂, B₃, E, K.
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Region coverage: China, Fújiàn Province (福建省, Fújiàn Shěng), Nánpíng Prefecture (南平市, Nánpíng Shì), Wǔyíshān City (武夷山市, Wǔyíshān Shì), Tóngmù Village (桐木村, Tóngmù Cūn) within the Wǔyíshān National Nature Reserve (武夷山国家级自然保护区, area — 565 km²)
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