Honey Fragrance Jin Junmei

July is full of fire, summer is full of days.

If the heat is too long, it's hard to calm down.

Song Dynasty poet Li Guang's Tea Drinking Song: “客来清坐淡饮茶，壑源日铸新且馥。” "Guests come here to sit quietly and drink tea lightly, and the source of the valley makes the tea fresh and fragrant every day."

In the cool breeze and bright day, sit and ask about the tea ceremony, and wait for the taste of Jinjunmei tea to smell delicious, and taste the world's happiness.

Those who love tea should know Jin Junmei, but those who love tea may not be able to really see Jin Junmei.

Jinjunmei comes from Wuyi Mountain National Nature Reserve, a group of Wuyi vegetable and tea varieties in the unique growth environment of the natural forest system.

The taste is not bitter, not astringent, sweet, refreshing, mellow, and not stimulating. It has complex flower and fruit fragrances, dried longan fragrances, sweet potato fragrances, and clear mountain flavors.

The soup color is golden and clear, and the "golden circle" is obvious. It is resistant to brewing and storage. Generally, after being stored for 1-2 years, the aroma is more pure, and the taste is more mellow and sweet.

Jin Junmei is the re-innovation of the excellent production process of Zhengshan's small black tea.

With the crystallization of the reform and innovation of the traditional Zhengshan seed production process, the harvest standard is high, and only the first spring single bud is picked once a year.

Manufacturing process

• The combination of solar flaccidity and indoor artificial heating and oxygenation flaccidity is adopted, with manual rolling as the main method and mechanical rolling as the auxiliary, and the artificial oxygenation and heating suspension fermentation technology are implemented.

• The traditional carbon baking process does not smoke and bake, and is dry at high temperatures. The temperature is low first and then high, and the carbon baking time is long. It can maximize the oxidation of tea polyphenols into theaflavins, with a unique mountain flavor.

High-quality black tea (all black tea) will have an obvious "golden circle" in the tea soup, which is formed only when the content of theaflavins is high.

Theaflavin is the product of catechin oxidative polymerization.

Under the action of polyphenol oxidase, gallic catechin is preferentially oxidized to o-quinone, and then condensed with o-quinone formed by catechin oxidation to form theaflavins; Theaflavins were further converted into thearubigins; Theanin is further oxidized and polymerized with amino acids to form theafuscin.

The content of theaflavins was positively correlated with the quality, color, brightness and chromaticity of black tea.

Identification method of golden steed eyebrow

This way can be said to be the fastest and most convenient——

• The external quality of Jin Junmei can be distinguished by smelling its fragrance, observing its color, touching its body, and testing its reality.

• The main identification factors are the aroma, stripe, color, texture, and fineness of dry tea.

Identification basis

The real Jin Junmei has special requirements for environmental requirements (Wuyishan tung wood), raw material selection (the selection of Wuyishan-specific vegetable tea varieties with high-fat catechins and gallic catechins), picking standards (only picking the single bud of early spring), and production technology (the reform and innovation of traditional Zhengshan small seed production technology).