Jinjunmei is a kind of tea that we are all familiar with, and many people have drank this tea. Different teas have their own brewing methods, so Jinjun Mei brewing methods and techniques? How to differentiate between good and bad Jin Junmei? Regarding this question, many friends want to know the answer. Let’s find out quickly. Jinjunmei brewing methods and techniques

1. Wake up tea Wake up tea is mainly to wake up the aroma of tea leaves. The specific operation is to scald the kungfu gaiwan directly with boiling water, put the dry tea into the hot gaiwan, then cover it with the lid and shake it to let the heat from the inner wall of the gaiwan stimulate the aroma of Jin Junmei, then open the lid and you will get a clear and refreshing taste. Pleasant natural nectar scent.

2. Inject water. Directly inject water at about 95 degrees along the inner wall of the tureen, and let the tea in the tureen roll with the water to stimulate the aroma of Jin Junmei. Please be sure to use purified water to brew, please be sure to use purified water to brew, please be sure to use purified water to brew! Say important things three times. (Most of the mineral water on the market is filtered water with minerals added. Tap water contains bleaching powder, which is too hard. The tea soup brewed has a certain degree of acid-base reaction, so the tea soup is turbid and dim, and may even turn blue if left for a long time.) .

3. When brewing Jin Junmei, you need to go in and out quickly. Generally, the water will come out after soaking Jin Junmei for 3-5 seconds, and then increase the time gradually until the tea soup is golden and clear (like a light egg yolk) Or the same color as the salad oil), then quickly introduce it into a fair cup or other tea set to drink directly (be sure to pour the tea soup cleanly). How to distinguish good Jin Junmei from bad

1. Morphological characteristics: Good Jin Junmei black tea is relatively slender and firm in appearance, and has a relatively large curve.

2. Color characteristics: The color of good Jinjunmei tea is golden, brown, silver and black, not completely golden; the color of the bottom of the leaves is bronze for the top grade, red Brown is a defective product.

3. Odor characteristics: Good Jinjunmei will emit a honey aroma, which is melodious and long-lasting; fake or inferior Jinjunmei has a turbid aroma that is easy to dissipate.

4. Observe the color of the soup: good Jinjunmei soup is golden yellow, crystal clear and has high clarity, while inferior Jinjunmei soup is red in color and has high turbidity. What grade does Jinjunmei belong to?

First of all, Jinjunmei belongs to black tea in the major category of tea, and is classified into the highest grade of Lapsang Souchong black tea. So in one sentence, Jin Junmei is the highest level lapsang souchong. Lapsang Souchong is the originator of black tea. It was born in Tongmu Village in Wuyishan, Fujian more than 400 years ago. Jinjunmei was only created in 2005. In the thousands of years of tea history, it is considered a newly created tea. After its launch, It exploded in the market and was sought after by tea drinkers. A precious tea needs a nice name. The reason why it is called Jinjunmei is because it has slightly golden hair, which reminds people of the mane of a horse. It is also said that it is named after Mr. Liang Junde, one of the founders. The shape of tea resembles eyebrows, and the word "eyebrow" also means longevity, hence the name Jin Junmei. All Jinjunmei are picked from single buds. It takes 50,000 to 60,000 buds to make one pound of dry tea, which is not easy. If the raw material comes from Tongmu Village, it is the most authentic original Jinjunmei, also called Zhengshan Jinjunmei, and the output is very limited. Therefore, in order to meet the demand, tea made around Tongmu Village or other tea gardens in Wuyi Mountain according to the same picking requirements and techniques can also be called Jin Junmei, but the taste will be different. The taste characteristics of Jin Junmei

The taste characteristics of Jin Junmei are fresh and sweet, thick taste, long throat rhyme, and fragrant aroma. Its dry tea is small and tight, with colors of gold, yellow, and black. The three-color soup is golden in color, and the aroma and taste are fruit, honey, flower, potato and other comprehensive flavors. After brewing for more than ten years, the taste is still full and sweet. After the bottom of the leaves stretches, the tips of the buds are fresh and beautiful. Jin Junmei was originally made by improving the traditional craftsmanship of Lapsang Souchong black tea. What’s special about it though is the ingredients.

The raw materials of Jinjunmei are picked from the original ecological small species of wild tea in the 1500-1800 meter high mountain of Tongmuguan in Wuyishan Nature Reserve. The picking starts during the Qingming Festival and until Guyu, all the bud tips of the original small species of wild tea are selected, and the 5 to 8 The raw materials are carefully selected at the ratio of 10,000 bud tips to make 0.5 kg of Jin Junmei. The traditional craftsmanship is innovatively reformed, and it is made by manual rolling and smokeless baking. Therefore, Jin Junmei is a rare treasure among black teas.