Although not as widely known as its counterpart, Jin Jun Mei( Golden Eyebrow tea), Yin Jun Mei (Silver Eyebrow tea) is a highly cost-effective option. In fact, compared to Golden Eyebrow, Silver Eyebrow offers great value. Apart from the harvesting process, all other standards remain the same as Golden Eyebrow. What sets this particular Guyu Silver Eyebrow apart is that it is harvested from tea trees that are mostly over 100 years old in the prestigious region of Tong Mu Guan, resulting in a more mellow and sweet tea flavor.
Harveseted In April 2022 (on the day of the lunisolar term Guyu), a cup of Spring Bud Dew is truly the epitome of the finest teas. Is made from pure wild Wuyi Cai Cha (cultivar) grown in the deep mountains of Tong. The tea trees have an average age of over 100 years and thrive in the rugged wilderness, nestled by the mountains. They draw sustenance from the veins of heaven and earth, embodying the essence of natural growth and the untamed spirit of the wilderness. Each year, on the day of Gu Yu, a small batch of this Silver Jun Mei is produced, fulfilling tea Master Li's personal preference for this exquisite tea.
Why Guyu? The tea records of the Ming Dynasty state: Qingming comes too early, Li Xia comes too late, and around Guyu, the timing is just right. In the deep forests of the tea mountains, among the towering ancient pines, countless leaves hold the colors of countless springs. Traveling through thousands of mountains, it reaches directly to your taste buds, delivering a touch of sweetness to your heart in the scorching summer. After drinking a cup of Guyu Silver Junmei, your taste buds will become more discerning, won't they? This tea can be enjoyed both as a cold brew or hot infusion, enhancing its sweetness.
Its taste is a harmonious blend of floral, fruity, and creamy notes, reminiscent of a delicate bouquet. It carries a honeyed sweetness with a delicate floral aroma, along with hints of wild fruits. The tea captures the essence of a sunny day in the mountains, offering a refreshing and smooth experience akin to the clear springs flowing through the mountain valleys.
suggested teaware: teapot / gaiwan,
method: 5g tea in 120ml/100°C water (could be brewed for up to 15 times)
warming up the teaware first
the 1st-3rd time: immediately
13-15: 1.5min, +20s
note: could be adjusted based on personal preference, in summer one could choose to cold brew.
Cold brew method: Prepare a large cup and brew the tea normally. Let it cool down and then place it in the refrigerator to chill. Once cooled, it is ready to be enjoyed.
Cold infusion method: Take an appropriate amount of dry tea and place it on edible ice cubes. Wait for the ice cubes to melt, and then pour out the tea infusion.
The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.