How to Brew Jin Jun Mei Tea: Taste, History and Methods

In short: to brew Jin Jun Mei, use water at 185 to 195°F (85 to 90°C), never boiling. Gongfu style, put 4 to 5 g of buds in a 100 ml gaiwan, rinse once, then steep for 10 to 15 seconds and add 5 to 10 seconds each round for 6 or more infusions. In a teapot or mug, use 2 to 3 g per 8 oz (240 ml) for 2 to 3 minutes. The cup should be golden-orange, honey-sweet and floral, never bitter.

Jin Jun Mei, or Golden Eyebrow, is one of the most prized black teas in China. It is made only from tiny spring buds, so it rewards a little care when you brew it. This guide covers what makes it special and three reliable ways to brew it at home.

What is Jin Jun Mei?

Jin Jun Mei (金骏眉) is a black tea from the Wuyi Mountains in Fujian, the same area that gave the world Lapsang Souchong. In China it is called a "red tea" (hong cha) because of the color of the cup; in the West it is sold as black tea.

It is a young tea. It was first made in 2005 in Tongmu village, in the Wuyi nature reserve, by a team of tea makers led by master Jiang Yuanxun. They took the local Lapsang tradition and made a bud-only version, without the pine smoke that classic Lapsang is known for. The name refers to the thin, curved buds, which look like delicate eyebrows, and to their golden down.

How Jin Jun Mei is made

What makes Jin Jun Mei rare is the raw material. Only single, unopened spring buds are picked by hand, often from bushes growing at high altitude. It takes tens of thousands of buds to make one pound of finished tea.

The main steps are:

1. Picking in early spring, buds only, by hand.
2. Withering on bamboo trays so the buds soften and lose moisture.
3. Rolling gently to shape the buds and start oxidation.
4. Oxidation in a warm, humid room until the buds turn coppery.
5. Drying with low, steady heat, which fixes the color and brings out the honey notes.

Appearance, taste and aroma

The flavor changes from one infusion to the next. The first cups are often floral and bright; later ones turn rounder and sweeter. Some Jin Jun Mei teas, like our Jin Jun Mei Lapsang Golden Eyebrow, keep a gentle hint of smokiness with notes of cocoa, baked goods and molasses. Others, like Supreme Jin Jun Mei Golden Eyebrow, are pure bud, honey-sweet and floral.

How to brew Jin Jun Mei: three methods

1. Gongfu style (Eastern method)

This is the best way to taste everything Jin Jun Mei has to offer.

1. Warm a gaiwan or small teapot and the cups with hot water, then pour it out.
2. Add 4 to 5 g of tea. Smell the warm dry leaves: they should already smell of honey.
3. Rinse: cover the leaves with hot water and pour it off straight away. This wakes up the buds.
4. Steep for 10 to 15 seconds and pour all the tea into a pitcher or cups.
5. Add 5 to 10 seconds to each new infusion. Good Jin Jun Mei gives 6 to 8 sweet cups.

2. Western style (teapot or mug)

Use about 1 heaping teaspoon (2 to 3 g) per 8 oz cup. Because the buds are small and fine, an infuser basket with a fine mesh works best. Steep for 2 to 3 minutes, taste, and re-steep the leaves once or twice with an extra minute each time. Jin Jun Mei is delicious without milk or sugar; additions hide its delicate honey notes.

3. Cold brew

Put 4 g of tea in a jar with 500 ml (17 oz) of cold, filtered water and leave it in the fridge for 6 to 8 hours or overnight. Strain and serve over ice. Cold brewing brings out the sweetness and gives a smooth, juicy cup that is lovely in summer.

Common brewing mistakes

• Water too hot. Boiling water can flatten the floral notes. Let the kettle rest 1 to 2 minutes.
• Steeping too long in a gaiwan. Short infusions keep it sweet.
• Too little leaf for gongfu. With a 100 ml gaiwan, 4 to 5 g is the sweet spot.
• Pouring off only half the tea. Empty the vessel each round so the leaves do not keep steeping.

Explore more single-origin black teas in our black tea collection, or read our guide to loose leaf black tea.

Frequently asked questions

Is Jin Jun Mei a black tea?

Yes. It is fully oxidized, so in the West it is called black tea. In China it belongs to the "red teas" (hong cha), named after the reddish-gold color of the cup.

Does Jin Jun Mei have caffeine?

Yes. Like other black teas, Jin Jun Mei contains caffeine. Bud-heavy teas can be fairly lively, so many people enjoy it in the morning or early afternoon.

What does Jin Jun Mei taste like?

It is sweet, smooth and rich, with honey, malt, dried fruit and floral notes and almost no bitterness. Some versions carry a light hint of smoke from the Lapsang tradition.

How many times can you steep Jin Jun Mei?

Gongfu style, a good Jin Jun Mei gives 6 to 8 infusions. In a Western teapot, you can usually re-steep the leaves 2 or 3 times.

Should I add milk to Jin Jun Mei?

We recommend drinking it plain. Its flavor is delicate and naturally sweet, and milk or sugar would cover the honey and floral notes that make it special.