Jin Junmei 80g canned gift box tea wuyi mountain flower small seed lianyun tea factory wholesale

Jin Junmei 80g canned gift box tea wuyi mountain flower small seed lianyun tea factory wholesale

Jinjunmei tea, a branch of black tea in Zhengshan, originated from Tongmu Village, Wuyishan City, Fujian Province. Led by jiang Yuanxun, the 24th generation inheritor of Lapsang Souchong Black tea, the team developed a new black tea in 2005 based on the traditional technology through innovation and integration. 

The reason why Jinjunmei is so valuable is that the whole process is handmade by tea makers. Every 500g jinjunmei needs tens of thousands of fresh tea buds, which are harvested from the original alpine species in Wuyi Mountain Nature Reserve and processed through a series of complicated processing steps, such as wire-wilting, shaking green, fermentation, rolling and so on. Jin Junmei is a rare treasure of tea, small and compact in shape, accompanied by golden velvet tea, golden soup color, refreshing entrance.,

1.1.1 ^{Jinjunmei root system is not developed, root injury is not easy to heal, drought resistance, cold resistance. Its fibrous roots are few, and the transverse distribution is more, the longitudinal distribution is not deep. Weeding and ploughing are too deep and too close to damage their roots and cause dead seedlings. When transplanting, the soil is not pressed or the root water is not enough, or after transplanting, high temperature and drought, not timely irrigation will also die seedlings.}

1.1.3 ^{Jinjunmei has a strong advantage at the top, so it is necessary to push the branch to grow more new buds and leaves in time to improve the yield.}

1.1.5 ^{Jin Jun eyebrow buds more, more results. A large number of flowers and fruits will consume nutrients and must be removed in time, otherwise the buds and leaves will grow slowly, put into production late and yield is low.}

1.1.6

^{Poor adaptability. Jinjunmei has high requirements on soil, and can grow well only in thick clay soil.}

Jin Jun eyebrow appearance is small and tight show. The color is gold, yellow and black. Golden for tea villi, buds, cable tight knot slender, round and straight, front seedlings, body bone weight, uniform. Open soup golden color, the water with sweet, sweet through incense, the cup at the end of the flower fruit fragrance can not imitate and beyond the rare quality. Special aroma, dry tea fragrance fragrance; Hot soup smell fresh and pure; Warm soup (about 45℃) ripe and delicate; Cold tang qing and elegant, qing gao lasting. Both hot and cold drinks are soft and smooth, with the characteristics of "clean, smooth, mellow, thick and fragrant". After soaking 12 times, the taste is still full and sweet. After the leaf base stretches, the bud tip is fresh and beautiful.

^{The picking of Jin Jun Mei tea requires taking fresh tea buds and picking the freshest part of bud head. The picking standard is: when the new shoots of tea trees grow to 3-5 leaves are about to mature, and 2-4 leaves are picked when the parietal leaves are 60-70% open, commonly known as "open surface picking". So-called "open face pick", divide again for small open face, in open face and big open face, small open face is new tip top the area of a leaf is equivalent to 1/2 of the second leaf, in open face is new tip top the area of the first leaf is equivalent to 2/3 of the second leaf, the area of big open face new tip parietal leaf is equivalent to the area of the second leaf.}

^{1.1.2 Picking season}

^{Different tea leaves are divided into spring tea, summer tea, autumn tea and winter tea according to different picking seasons. Although tea trees grow for a long time, winter tea is generally not picked. Spring tea is picked around grain rain, summer tea around summer solstice, and autumn tea around autumn equinox. Picking should follow the principle of "starting early, middle net just right, and late stage not coarse and old". [9]}

^{1.1.3 Tea withering}

^{The sun fades}

^{Jin Junmei uses light energy heat to make fresh leaves moderately lose water and promote the activation of enzymes, which plays an important role in forming the aroma of Jin Junmei tea and removing the odor, and also creates good conditions for shaking green tea. Sunning temperature requires soft sunlight and leaves are thin. When necessary, "two cooling and two drying" can be done for 10 minutes to 1 hour. During this time, stir 2-3 times. Sunburn degree, generally to lose luster, leaf color to dark green, sagging parietal leaf, stem bending and continuous, hand hold a sense of elasticity. After the sun to green again, so that its fresh leaves "sun". [9]}

^{Indoor withering}

^{The back of the jin Jun mei fresh leaf booth on jia li, static in the cool green rack, as appropriate to turn 2-3 times to withering uniform, Min Qing generally not alone, combined with sun green, its main role: one is to send out leaf moisture and leaf temperature, so that the tea "live" to maintain freshness; Second, it can adjust the sun time, delay the speed of sun water evaporation, easy to shake green in a day is insufficient sun green fresh leaves, but also a remedy method. The moderation of cool green is: the tender stem is green and full of water, and the leaves are fresh and without water [9].}

^{1.1.4 Shaking and fermentation}

^{Jinjunmei tea leaves chafe the leaf edge cells through the friction movement in the shaking machine, so as to promote enzymatic oxidation and make a series of biochemical changes in fresh leaves. 1 Shake green time: shake, cool (i.e. dynamic, static) repeated 4-5 times, lasting 8-10 hours, so that the leaves from hard to soft (" live to die "), grain is called "xiaoqing", which reaches "green leaves red edge".}

Jinjun eyebrow shake green to master the "step by step" principle. Shake green speed by small gradually more, light gradually born, spread leaves by thin gradually thick, time by short gradually long, fermentation by shi gradually heavy. 3 shake green "five see" a look at varieties shake green: leaves shake, thin leaves shake gently, two look at the season shake green: spring tea low temperature, high humidity, suitable for heavy shake. Summer tea temperature is high, should shake gently. Autumn and winter tea requirements to achieve "sanqiu" that is, autumn color, autumn taste, suitable for light shaking. In short, shake green to do is "spring tea elimination, summer wrinkle, autumn tea guard". Three look at the climate shake green: south wind, light shake, north wind, heavy shake. Four see fresh leaves old and tender shake green: fresh leaves tender, moisture, less shake fresh leaves thick and old, fresh leaves thick and old, more shake in light sun. Five see the degree of tanning, tanning light heavy shake, tanning heavy light shake. (1) Touch: touch whether the fresh leaves are soft and have a wet feel; (2) look: see whether the leaf color from green light to dark green, leaf surface appears red dots; (3) Smell: Whether the smell of green gas subside, aroma exposure. [9]

1.1.5 Finalized

Eyebrow is ensured in indoor quiet place with Mr. Jin stirring, until the grass lost (smell), photoluminescence, and fragrance micro, Yang and tea division into fermentation moderate issued after the filming for the filming for the can prepare (or called liquor), the purpose of in high humidity to destroy the activity of the enzyme, inhibition of tea to continue fermentation, in order to avoid to keep the temperature completely lost and semi-fermented tea kind of peculiar smell.

At the same time, because of the evaporation of water in the leaves, the leaves become soft, which is conducive to rolling molding and dry treatment. The time of coarse green must be controlled precisely. The tea should be thoroughly fried. If the tea is cooked too early and the tea is not fully ripe, the tea will have a grassy green taste. [9]

1.1.6 Rolling processing

After 5-8 minutes of continuous rolling, make the leaf roll into a rope, break the leaf cells, squeeze out the juice, adhere to the leaf surface, soluble in water when washed, increase the concentration of Jinjunmei tea soup. Rolling master "while hot, right amount, fast, short time" principle of pressure to "light, heavy, light" speed control "slow, fast, slow. [9]