Da Shan Jin Jun Mei red (black) tea

the Da Shan Jin Jun Mei red tea is obtained by a fine picking, made by following the tradition, of tender leaves from gardens around the Tong Mu village in the North of Fujian. This cure in the harvest plus a wise processing give to the infuse a rich cocoa taste without a tannic flavor which is common in the totally oxidaised teas.




The Da Shan Jin Jun Mei red tea is one of the most precious tea being product in China from the artisans because of the great care they put in treating the leaves by hand avoiding all the machinery during the production. Jin Jun Mei is produced in the Fujian region near to the Wuyi mountains where the leaves are harvested from a similar cultivar like the one used for the lapsang red tea production.

The tea is generally picked sooner then the other red teas in the area because the farmers want to keep the flavors in the tea really concentrated. The producers also used to select only the leaves grown on the sides of tea plants avoiding the ones which were exposed too much to the direct sunlight, in that way they gain a better variety in the leave flavors.

After the harvest the key point in this tea production is the multitude of folds and rolls the farmers make by hands on these leaves because in that way the natural oils will result more present and intense in the final infuse. During this process is request a good energy because there is also the necessity to start the oxidation process but at the end of this bending phase there will be a shining patina of oils on the leaves which represent the richness of our beverage. From this tea we could get a cocoa and nuts aroma which are also in the taste profile plus a vanilla taste.

Place of origin

Fujian, China


After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before going through a bending phase. The leaves are pressed and rolled by hands so the natural oils could come to the surface and to mix the vegetal juices in their and so cause the beginning of the oxidation process. When the leaves obtain the typical dark brown color the last humidity is dried out and after some days the tea is ready to be consumed.

Ingredients: red (black) tea.

Discover all benefits of red tea.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 4,5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 – 15 –  20 ...).

These leaves could be steep about 6 times. To prepare the tea in the western style we suggest 1,5 grams of leaves (about 1 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and a half.

Jin Jun Mei could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

Storage: we recommend to store the tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    4,5g-100ml / 10-15-20... sec / 6 infusions

  • Mug

    1,5g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Sweet/malted

  • Instants: Drink


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