Junshan Island in China's Hunan Province is dedicated to producing Junshan Yinzhen tea, a rare and precious Chinese tea, and crowed as the king of Chinese yellow teas. Legend has that in Tang Dynasty, when Princess Wen Cheng married into Tibet, the Junshan Yinzhen Tea was part of her trousseau. The tea was also preferred by emperors of ancient dynasties and later by Chairman Mao, for its superb quality and rare variety.
Plantation Area of Junshan Yinzhen tea
Junshan Island is surrounded by waters of Dongting Lake, with fertile sandy soil, warm climate (the average annual temperature of 16-17℃), and plentiful rainfall in March till September, thus favor the cultivation of tea. During the harvest season, join tea farmers to pick tea leaves to see a full Island of neatly-arranged tea fields.
History of Junshan Yinzhen Tea
Junshan Yinzhen Chinese tea can trace its history back to Tang Dynasty. Princess Wencheng selected it as an important part of her trousseau when she married Songtsen Gamp in Tibet. Junshan Yinzhen became the tribute to emperors in Qing Dynasty.
In 1956, Junshan Yinzhen tea won the Gold Prize at the Leipzig Expo, and was widely recognized and admired by the tea experts.
In 1972, When China resumed its legitimate seat in the United Nation, Junshan Yinzhen is the only tea that served the Prime Ministers and Diplomatic Envoys from various countries.
In 2006, Junshan Yinzhen was selected as the National Gift Tea to Russia President Vladimir Putin by the China Commercial Affairs Department and Foreign Affairs Ministry.
The unique characteristics of Junshan Yinzhen Tea
The processed Jun Shan Yin Zhen Chinese tea leaves feature strong and upright bud head, needle-like shape, uniform length and size, golden inner side and white floss outer appearance. The tea resembles a silver needle (yin zhen), thus the name “Jun Shan Yin Zhen”. When soaked into the boiling water, Junshan Yinzhen produces bright apricot liquor and refreshing tea scent.
Jun Shan Yin Zhen tea is without doubt a rare traditional Chinese tea. They are handpicked 7-10 days around Qing Ming Festival (usually falls on early April) under strict criteria (can't be plucked in rainy days or windy and frost days) and only adopting the first green shoots of spring. Processing this yellow tea requires great skill, effort and plenty of time (up to 78 hours). With its limited growing area, rigorous leaf picking standards and extremely sophisticated skills, the annual output of authentic Junshan Yinzhen is only five hundred kilograms.
How to brew Jun Shan Yin Zhen tea
1. Prepare clear mountain spring and glass Chinese tea set.
2. Add 3g Shan Yin Zhen tea to the drinking cup.
3. Boil the spring water to 70 ºC (158℉).
4. Pour the boiling water into the tea cup, cover it with a sheet of glass and wait for 5 minutes.
5. Remove the glass, and enjoy the rare sight of “a floating forest of needles”, which is the way the leaves look as they “stand up” one by one. Then enjoy the tea.
