This tea that it was grown in feng shui guang garden on the border of Fujian and Jiangxi, where the altitude is over 1000m, surrounded by clouds and fog.
Jinjumei is made entirely from buds harvested in spring. This is a top grade Jinjunmei. Tasting it, the softness and brightness of the buds come through glowingly. There is a similarity in energy to the all-bud silver needles. Of course it’s a polarly different tea, since that is left as a white tea, and the Jinjunmei is fully oxidized into a red tea.
I prefer this tea in the afternoon. I find it versatile as a social tea (online these days), a curl up with a blanket and a book tea, or an afternoon project tea. It’s a warming tea, that ultimately tastes close enough to English tea to evoke all of the accompanying “cuppa” sentiments, but so much more interesting and nuanced—the surprise of each steep layering onto the delight of the encounter.
I love the way the dry leaves, the little fully oxidized buds, cling together and feel like they're still damp. I also love the variety of tastes it brings to the palate, with honey and fermented flavors. The lingering sour puckers my cheeks into a smile.