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Shui Di Xiang Info
The raw Shui Di Xiang leaves are one bud and two leaves of the excellent high-mountain tea in Wuyi National Nature Reserve.
It tastes very mellow and sweet in the mouth.To fully reflect the fragrance comes from the bottom, we named it after a couplet that described "Spring is picked from the mountains, and fragrance comes from the bottom of tea soup".
Net weight: 50g/Tin
Dry Tea: Tip is fine,black,and juicy
Soup: Orange, bright, golden circle.
Aroma: Obvious fruity aroma.
Taste: Mellow, sweet.Delicate lychee fragrance.
Wet Tea: Bright and stretched.
Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
Grade: Top Grade
Picking Standard: 1 Bud with 2 leaves
Type: Black Tea
Origin: Tongmuguan,Wuyi Mountain
Yin Jun Mei Info
In 2005，through conjoining traditional techniques and technological innovations，Mr. Jiang and his team created our signature black tea, Jin Junmei. The first tea bud in spring to make "Jin Jun Mei", then 1 bud and 1 leaf are picked to make "Yin Jun Mei", and 1 bud 2 leaves are picked to make "Jun Mei Hong".
The Yin Junmei leaves are slim and compact in shape , yellow and black in color.Should you taste it after properly brewing, uniform in bright red color, while the tea itself renders a fruity taste that can bring any flustered mind to a calm, relaxed state.
The raw materials of Yin Junmei come from the same tea tree as Jin Junmei, but the picking standard has changed from single bud to 1 bud 1 leaf, and the aroma is more fruity.
Net weight: 50g/Tin
Dry Tea: Symmetry and tight; gold with black in the majority.
Soup: Golden, transparent, clear,with golden circle.
Aroma: A compound aroma of fruit and honey, sweet in water with pleasing fragrance.
Taste: Fresh and sweet.
Wet Tea: Bright, unfolded, fresh and bronzed.
Origin: Tongmuguan,Wuyi Mountain
Grade: Top Grade
Type: Black Tea
Picking Standard: 1 Bud 1 leaf
Brew Guide
It is advisable to use a gaiwan for brewing.
1.Add 3g of tea after warming the cup and smell the tea aroma
2.Prepare pure water around 95°C.
3.1-4 course rush out, do not soak for a long time.5-7 courses soak for 5-10s, 7-10 courses about 15s. The more times of brewing, the longer the soaking time, in order to ensure the stability of the tea soup.
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