Guyu Yin Jun Mei | Red Tea


€31,80
Grootte:

谷雨银骏眉:  floral, fruity, and creamy, honeyed sweetness, hints of wild fruits, refreshing, smooth, clear springs flowing through the mountain valleys.

Tea farm location: Tongmuguan, Wuyi Mountain

Cultivar: Wild Caicha

Tea Master: Mr. Li

Although not as widely known as its counterpart, Jin Jun Mei( Golden Eyebrow tea), Yin Jun Mei (Silver Eyebrow tea) is a highly cost-effective option. In fact, compared to Golden Eyebrow, Silver Eyebrow offers great value. Apart from the harvesting process, all other standards remain the same as Golden Eyebrow. What sets this particular Guyu Silver Eyebrow apart is that it is harvested from tea trees that are mostly over 100 years old in the prestigious region of Tong Mu Guan, resulting in a more mellow and sweet tea flavor.

Harveseted In April 2022 (on the day of the lunisolar term Guyu), a cup of Spring Bud Dew is truly the epitome of the finest teas. Is made from pure wild Wuyi Cai Cha (cultivar) grown in the deep mountains of Tong. The tea trees have an average age of over 100 years and thrive in the rugged wilderness, nestled by the mountains. They draw sustenance from the veins of heaven and earth, embodying the essence of natural growth and the untamed spirit of the wilderness. Each year, on the day of Gu Yu, a small batch of this Silver Jun Mei is produced, fulfilling tea Master Li's personal preference for this exquisite tea.

Why Guyu? The tea records of the Ming Dynasty state: Qingming comes too early, Li Xia comes too late, and around Guyu, the timing is just right. In the deep forests of the tea mountains, among the towering ancient pines, countless leaves hold the colors of countless springs. Traveling through thousands of mountains, it reaches directly to your taste buds, delivering a touch of sweetness to your heart in the scorching summer. After drinking a cup of Guyu Silver Junmei, your taste buds will become more discerning, won't they? This tea can be enjoyed both as a cold brew or hot infusion, enhancing its sweetness.

Its taste is a harmonious blend of floral, fruity, and creamy notes, reminiscent of a delicate bouquet. It carries a honeyed sweetness with a delicate floral aroma, along with hints of wild fruits. The tea captures the essence of a sunny day in the mountains, offering a refreshing and smooth experience akin to the clear springs flowing through the mountain valleys.

suggested teaware: teapot / gaiwan,
method: 5g tea in 120ml/100°C water (could be brewed for up to 15 times)
warming up the teaware first
brewing time:
the 1st-3rd time: immediately
4th-7th: 20-30s
8th-9th: 30-40s
10th-12th: 1min
13-15: 1.5min, +20s

note: could be adjusted based on personal preference, in summer one could choose to cold brew.

Cold brew method: Prepare a large cup and brew the tea normally. Let it cool down and then place it in the refrigerator to chill. Once cooled, it is ready to be enjoyed.

Cold infusion method: Take an appropriate amount of dry tea and place it on edible ice cubes. Wait for the ice cubes to melt, and then pour out the tea infusion.

Het productieproces van oolong thee wordt meestal beschouwd als het meest ingewikkelde van alle theesoorten. Na de oogst wordt de thee in de zon verdord om te beginnen met oxideren. De volgende stap in het proces is het 'kneuzen', een proces dat gericht is op het verder verminderen van het vocht en de grassigheid. Zodra dit proces is voltooid, schudden de theeboeren de bladeren in een rotan mand en oefenen ze druk uit met hun handen om de oxidatie te verspreiden en te versnellen. Na dit schudden zijn de theeblaadjes groen in het midden en rood aan de rand. In het voorlaatste stadium wordt de oolong thee verwarmd om de enzymen in de bladeren te reduceren en de oxidatie te stoppen. Tot slot worden de blaadjes in de gewenste vorm gerold en langzaam gebakken tot afgewerkte thee.

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