Jun Shan Yin Zhen 君山银针 Yellow Tea
Jun Shan Yin Zhen 君山银针 Yellow Tea is an exquisite tea made from buds in the Huangshan Mountains of China. This tea is made of carefully selected buds, which produce a mellow and smooth infused liquor that is sweet and refreshing. It has subtle notes of jasmine and sweet almond, making it a perfect choice for a light and enjoyable tea experience.
Tea Name:Jun Shan Yin Zhen 君山银针 Yellow Tea
Other names:Mount Jun Silver Needle
Taste:This Tea is highly refreshing and has a unique natural sweetness that is reminiscence of sweet corn. The sweet flavor is apparent even in its fourth infusion, providing that the Tea is brewed correctly.
Appearance:The Tea buds are golden yellow and fully covered with white downs. We recommend brewing this Tea using a clear glass cup, where you can easily observe the buds "dancing up and down” during infusion. In Chinese, this is called "San Qi San Luo" (3 ups and 3 downs). This happens because the buds of Jun Shan Yin Zhen have multiple layers of leaves wrapping around it, thus allowing air to be trapped between the layers.
Origin:Jun Shan, Hunan Province
Storage: Keep in cool, dry and no light place
Brewing Guide:We recommend using glass-based or porcelain Tea ware. Rinse Tea cup and Teapot with hot water. Use about 2 grams of Tea leaves (1-2 Teaspoons) for every 150ml of water. Steep Tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.
Jun Shan Yin Zhen is processed using Tea buds that are meticulously selected according to a set of nine rules. These rules state that the picking of the Tea leaves should NOT:
be done on rainy days
be done on frosty days
pick damaged buds
pick thin buds
pick buds that are curved
pick buds that are hollow inside
pick buds that are opened or showing signs of opening
pick buds with any signs of purple color
pick buds that do not conform to standard size
In addition, the pickings must be done between the 7th to 10th days of Qing Ming Festival in early spring. Due to these stringent rules, even the most experienced Tea picker could only collect about 200grams of Tea buds in a day. Processing Cha Wang Jun Shan Yin Zhen requires 78-hour of non-stop work. It is one of the most tedious Tea to make and can only be done by few veteran Tea masters.