Jinjunmei "Golden Eyebrow" Wholesale

$ 8.00
Shipping calculated at checkout.
Size: 1 oz. sample

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 1 oz. sample

One of our favorite teas! These tiny leaves have so much going on. Plucked in Wuyi, Fujian in the early spring, the tips are fully oxidized and baked. The dry leaf smells like plums and burnt caramel and just the steam is intoxicating to inhale. The tea itself is bold and sweet with a perfect balance of hardy oak smoke and chocolate and delicate fruity overtones.



JinJunMei is the bud-only pluck, gathered by hand from the Bohea cultivar. Lower leaves of the same plants will be smoked to make Lapsang Souchong.



Process: organic

Harvest: 2024

Origin: Fujian, China



Packaging info:



All bulk orders will be packed in the heat-sealed resealable zipper packages. Bulk teas will be packed in the largest size bag (1lb, 2lb, or 5lb. bags) depending on your purchase quantity. Orders 10+ lbs. will be packed in 5lb. bags Orders 20+ lbs. will be packed in a chest. Include a note with your order if you have specific packaging needs.



Retail Canisters:

Retail canisters are all packed in biodegradable packaging. Each canister is date stamped to easily comply with FIFO measures. SRP is double the wholesale cost.

Process: Organic

Origin: Wuyi, Fujian, China

Harvest: 2024

• 4th generation tea farmer

• Bohea cultivar

• Bud-only plucks

• Fully oxidized golden leaf buds

• Sweet burnt caramel aroma

• Sweet burnt caramel aroma

• Full-mouth flavors of oak smoke, chocolate and burnt sugar

• Makes great iced tea and cold brew







• 6g tea per 8oz. water

• Rinse optional

• Steep 15-20 seconds in boiling water

• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor

This tea does best when steeped in a gaiwan or other glass or porcelain pot

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 3g tea per 6oz. water

• Steep 3-4 minutes in boiling water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method