Family: Oolong Tea
Origin: Wuyi Shan, Fujian Province, China
Cultivar: Jin Mu Dan
Sourced: Agrochemical free
The name Jin Mu Dan means “Golden Peony” and is grown in the rich terroir of the Wuyishan mountain regions, in China. The tea is picked in the spring time and undergoes multiple roasting sessions using longan wood charcoals. This adds a warmth and nutty depth to the tea. The roasting process takes place over the course of about 6 months with resting periods in between roastings. The last roasting is usually in late October to mid November. Letting the tea rest for about 4-6 months after its last roasting allows it to mellow out and develop a balance between the flavours and aromas of the roasted notes and the natural floral and fruity fragrance. To maximize experiencing the full range and depth of this tea we recommend Gong Fu Cha style brewing with a gaiwan.
How to brew this tea
Teapot / Western Style
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2-3tsp / 2-3g tea
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250ml / 8oz water @ 95C / 205F
Brewing time:
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1st brewing length 2-3 minutes
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2nd brewing length 3 minutes
Gaiwan / Gong Fu Cha Style
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Rinse tea leaves first with 95C / 205F water. Let leaves soak for 5-10 sec and discard water. The tea leaves are now ready to be brewed.
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4-6tsp / 4-6g tea
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175ml / 6oz water @ 95C / 205F
Brewing time:
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1st brewing length 20-30 sec
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2nd brewing length 10-20 sec
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3rd brewing length 20-30 sec and repeat 20-30 sec brewing length for 2 to 3 more time to your taste.