"China cannot be without world-class black tea," said Wu Juonong, the contemporary saint of tea. "China must develop world-class black tea," echoed Zhang Tianfu, the grand master of the tea industry. Now, the 2025 Wuyishan Tongmu Guan Floral Jinjunmei Black Tea, carrying this mission and heritage, has arrived at Tongxinshe Teahouse. We sincerely invite all tea lovers to come and savor it!
Wuyi black tea has a long and profound history, with Zhengshan Xiaozhong (Lapsang Souchong) being the world's earliest black tea. As early as 1734, Lu Tingcan's Continued Classic of Tea mentioned the term "Xiaozhong." Over time, today's "Zhengshan Xiaozhong" specifically refers to the Xiaozhong tea from Tongmu Guan. The main tea variety in Tongmu Village is the Wuyi Qizhong Caicha (local wild tea), with over 80% of the tea trees being old bushes over a hundred years old. Propagated sexually by seed, these tea trees have formed approximately 20 different varieties through genetic variation, each with unique characteristics in tree shape, leaf size, color, and germination timing within the same tea garden. Our Jinjunmei is made from this precious Caicha variety.
In 2005, Jinjunmei was born through innovative craftsmanship based on traditional Xiaozhong black tea techniques. Tea values buds most dearly, and the spring-picked buds are the most precious. Jinjunmei undergoes a full year of accumulation, waiting for the first buds to bloom. Grown in the natural scenic area of Tongmu Guan, sheltered by clouds and mist and nurtured by spring rain, it possesses a unique inner quality and charming allure as if crafted by nature itself. The first batch of early-spring picked Jinjunmei in 2025 at Tongxinshe Teahouse is now ready, a gem among black teas.
The rarity of Tongmu Guan Jinjunmei lies not only in its growing environment but also in its meticulous craftsmanship. It is made from single-bud fermentation, requiring over 60,000 buds to produce 500 grams of tea. Even experienced tea pickers can only produce about 100 grams of tea per day from their picked leaves. Tea farmers have preserved the traditional stir-frying technique of Zhengshan Xiaozhong, with the entire process handled manually by tea masters. The masters quickly stir-fry the fermented tea leaves in a high-temperature pot to halt fermentation, remove grassy notes, and unlock the tea's aromatic compounds. The finished dry tea resembles a seahorse in shape, with a black-yellow hue and golden hairs, exuding a unique aroma.
When brewed, the tea soup is golden and translucent, with a sweet fragrance and a distinct "mountain charm." The name "Jinjunmei" carries deep meaning: grown in Tongmu Guan, shaped like a brow, picked once a year, and as precious as gold, it embodies the tea farmers' wish for its enduring freshness and brilliance. From picking early-spring buds to undergoing intricate processes like withering, rolling, fermentation, and drying, every step is infused with the tea masters' dedication, resulting in its unique aroma and flavor.
This Jinjunmei integrates the advantages of terroir, variety, and craftsmanship. The dry tea is tightly twisted and slender, slightly curled, with a golden-black-yellow color and golden hairs. After brewing, the soup is golden, sweet in taste, and fragrant in aroma, with a clear golden ring where the soup meets the bowl. The fragrance is rich and elegant, combining floral notes with a subtle honeyed aroma. Each sip offers a fresh, sweet, and mellow taste that grows more luscious with every swallow.
The nobility of gold, the elegance of a steed, and the lingering charm of Zhengshan in every sip.
Tea lovers can now purchase a 5-gram tasting pack on our website to experience this masterpiece first-hand! Welcome to Tongxinshe Teahouse and indulge in this top-tier black tea that embodies history, craftsmanship, and the gift of nature!