Jin Yao Shi (Golden Key) is an astonishingly delightful tea with a captivating aroma. It exhibits floral and fruity notes, resembling the fragrance of dried roses. The aroma of the tea soup is reminiscent of the pleasant scent of wheat, with variations in each infusion. It has a mellow and sweet taste, with a subtle hint of soy milk, showcasing the uniqueness of the Lapsang Souchong cultivar. As for the tea variety, it belongs to the shrub type tea trees of Wuyi Mountain, specifically cultivated in the Qiancun Village of Wuyi Palace, with a history of cultivation dating back nearly a century.
The aroma of the tea soup is reminiscent of the pleasant scent of wheat, with variations in each infusion.
It has a mellow and sweet taste, with a subtle hint of soy milk, showcasing the uniqueness of the Lapsang Souchong cultivar.
suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/95°C water (could be brewed for up to 8times)
the 1st-3rd time: immediately
the 4th-6th time: 20-40s
the 7th-8th time: 1min
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.