What is? / blacktea

what is a cloudy after cold? I don't know if you have noticed a phenomenon. When we are making tea, especially black tea, we pour a cup of black tea for tea friends in the tea room. If the tea friends don’t drink it in time, after the tea soup is cold, we will find that the original orange-yellow and bright soup color will turn a little turbid. So this is what we call cloudy after cold.

In 2005, Mr. Jiang Yuanxun(江元勋) led the team developing Jinjunmei used the buds of high mountain tea trees in Tongmu Village, Wuyishan National Nature Reserve as raw materials, based on the more than 400-year-old Lapsang Souchong black tea culture and production techniques.

The creation of Jin Junmei is not accidental. It is inseparable from the previous generations of tea masters Wu Juenong(吴觉农) and Zhang Tianfu(张天福) who had contacts with Jiang Yuanxun’s grandfather Jiang Runmei(江润梅) and father Jiang Susheng(江素生), as well as contemporary tea masters Luo Shaojun(骆少君) and Yao Yueming(姚月明). The selfless help and support in technical theory; it is inseparable from Jiang Yuanxun and a group of developers and producers who have devoted themselves to exploration in Zhengshan(Lapsang) Tea Industry.

Time goes back to before 2000, in order to solve the unsalable and barren tea mountains of Tongmu tea and develop the domestic market, Jiang Yuanxun organized many tea masters to discuss "the way out of Tongmu tea" for many times.

From 1998 to 2000, a large number of Tongmu black tea was transformed into oolong; from 2002 to 2003, Jiang Yuanxun, under the suggestion of tea master Ms. Gong Yaling, made high-quality green tea from the tender buds in Tongmu village. These have laid a good foundation and experience for the generation and accumulation of Jin Junmei in 2005.

One afternoon in July 2005, Jiang Yuanxun chatted with Beijing Mr. Zhang Mengjiang and other friends in the small bamboo grove in front of the Zhengshan Tea Industry Court, such as "making good tea, drinking good tea, and buying good tea". The speaker has no intention, but the listener has the intention, these coincide with Jiang Yuanxun's train of thought.

Just at this time, a few tea farmers passed by the door to clean up the tea garden (pruning). Jiang Yuanxun immediately arranged for the tea farmers to pick tea buds and make full use of them; It is withered according to the black tea production process. Because the material is less, it is hand-rolled with a glass table top to prevent it from breaking, and it is fermented with temperature and humidity control, and charcoal roasted to obtain dry tea.

On the second day, Jiang Yuanxun brewed and tasted together with Mr. Zhang and others. When boiling water rushes in, the room is full of fragrance, the soup color is golden and translucent, the taste is sweet and refreshing, moistens the throat, and has a long aftertaste. "The embryonic form.

Later, under the guidance of Zhang Tianfu, Luo Shaojun and other seniors in the tea industry, Jiang Yuanxun conducted repeated tests, analyzes and comparisons on raw materials and techniques, and finally finalized Jinjunmei in 2006. In 2007, after Jiang Yuanxun further optimized the quality and perfected the craftsmanship according to the feedback from the tasting, Jinjunmei was officially put on the market. The taste of "clear, fragrant, sweet and sweet" is in line with the habit of domestic clear drinks, and it is quickly accepted by the Chinese people. It is high-quality and high-quality, and it has become popular all over the country within a few years.

In order to regulate the market, the All China Supply and Marketing Cooperative issued the "Jinjunmei Industry Standards", and Zhengshan Tea Industry, the founding enterprise of Jinjunmei, participated in the drafting and formulation as the only enterprise. This standard can be said to be a standard recognized in the industry, specifically for Jinjunmei black tea. "Jinjunmei Industry Standard" stipulates:

The raw materials of Jinjunmei must come from single buds of alpine tea trees in Wuyishan National Nature Reserve.

In addition, there is no grade for Jinjunmei. Most of the super-grade Jinjunmei and first-grade Jinjunmei on the market are classified by the merchants themselves.

The standard also clearly stipulates that the authentic dry tea of Jinjunmei is golden, yellow and black, with golden hair; the aroma belongs to the comprehensive aroma of flower and fruit honey, which is relatively long-lasting; the soup color is golden and clear, with golden rings, and the taste is fresh Cool and sweet.

The founding of Jinjunmei filled the gap that there was no high-end black tea in the world for 400 years, triggered a domestic black tea consumption boom, promoted the development of the entire black tea industry, and led to the recovery of the domestic black tea industry.

The founding of Jinjunmei is an overall innovation in black tea production technology, drinking requirements and professional appraisal, which completely changed the characteristics of traditional black tea "thick, red, bitter and astringent", and brought black tea into a new development period.

Jinjunmei and Lapsang Souchong are in the same line. If we say that Lapsang Souchong is a product discovered by accident, the creation of Jinjunmei is entirely due to the continuous inheritance and innovation of the history, culture and production techniques of Lapsang Souchong black tea for more than 400 years. Fusion is inevitable.

Jin Junmei is a re-innovation of the excellent production techniques of Lapsang Souchong black tea. The profound historical and cultural heritage of Lapsang Souchong, the unique ecological environment and tea tree resources of Wuyishan National Nature Reserve, the exquisite production techniques, and the representative of Jiang Yuanxun The professionalism, persistence and enterprising spirit of continuous exploration of a group of tea people are the cornerstone of Jinjunmei's founding, the basis for creating Jinjunmei's excellent quality, and the key to the recognition of the society and the tea industry.