Chinese black teas are cherished globally for their distinctive aromas, rich flavours, and unique processing techniques. Among these teas, Jin Jun Mei and Lapsang Souchong stand out as premium varieties originating from the Wuyi Mountains in China’s Fujian Province. Despite their shared origins, these teas offer strikingly different experiences, from the intricate cultivation process to their final brewed character. In this article, we explore the origins, flavours, and unique characteristics of these two exquisite black teas.
The Origins of Jin Jun Mei and Lapsang Souchong
Both Jin Jun Mei Tea and Lapsang Souchong come from Tongmu Village, an area famous for its production of high-quality black tea. This region, nestled in the misty peaks of the Wuyi Mountains, provides the perfect environment for tea cultivation. Cool, mist-covered mornings and fertile soils create an ideal microclimate that nurtures these two teas.
Lapsang Souchong is considered the earliest type of black tea, dating back to the Qing Dynasty. It holds the distinction of being one of the first Chinese teas exported to the West, and its bold, smoky flavour has intrigued tea lovers for centuries. The word "Souchong" refers to the larger, coarser tea leaves used, while "Lapsang" points to the traditional pine-smoking process.
Jin Jun Mei, a relatively newer creation, was first produced in the early 2000s as a luxurious variation of Lapsang Souchong. Unlike its ancestor, Jin Jun Mei is made from young, tender buds, harvested from high-altitude trees. Its production is labour-intensive, with meticulous hand-picking and processing, elevating it to a symbol of rarity and refinement.
Production Process
While both teas originate from the same region, their processing methods set them apart.
Lapsang Souchong undergoes a traditional pinewood-smoking process. The tea leaves are withered, rolled, oxidised, and then placed in bamboo baskets over a pinewood fire. The smoke from the burning pine permeates the leaves, giving the tea its signature smoky profile. This method also contributes to its long shelf life, making Lapsang Souchong a robust tea with a flavour that ages well.
On the other hand, Jin Jun Mei is crafted using the most delicate tea buds, which are harvested in early spring. Unlike Lapsang Souchong, Jin Jun Mei is not smoked. Instead, it undergoes a precise oxidation process to bring out its natural sweetness. The tender buds are withered, rolled, fermented, and then baked, creating a layered and complex taste. This method results in a more refined, subtle tea that is highly prized for its floral and honey-like notes.
Taste Profile and Aroma
The contrasting production methods of Jin Jun Mei and Lapsang Souchong lead to very different flavour profiles.
Lapsang Souchong is instantly recognisable by its intense, smoky aroma. When brewed, the tea has a bold, full-bodied taste, with hints of wood, pine resin, and spice. Some describe it as reminiscent of a campfire or smoked meats, making it an excellent pairing for savoury dishes or as an after-dinner beverage. The tea has a deep, reddish-brown liquor, reflecting its robust and earthy character. For those new to Lapsang Souchong, the smokiness may be an acquired taste, but its complexity often rewards the adventurous palate.
In contrast, Jin Jun Mei offers a much more delicate and nuanced drinking experience. The first sip reveals a silky smooth texture, with notes of dried fruit, honey, and light floral undertones. Unlike the strong smokiness of Lapsang Souchong, Jin Jun Mei's sweetness is natural and subtle, making it a favourite among tea connoisseurs. The tea liquor is a bright golden colour, further highlighting its elegance. Jin Jun Mei's finish is soft, lingering on the palate with a pleasant, slightly malty aftertaste. It is a tea meant to be savoured slowly, allowing the drinker to appreciate its complexity over time.
Brewing Techniques
To fully enjoy these teas, it’s essential to brew them correctly.
For Lapsang Souchong, the water temperature should be around 95-100°C, with a steeping time of 3-5 minutes. The high heat helps release the tea's smoky aroma and robust flavour. A strong brew is preferred by many, but Lapsang Souchong can also be steeped multiple times for a milder taste in later infusions.
Jin Jun Mei is more sensitive and benefits from a lower water temperature, typically between 80-85°C. A shorter steeping time of 1-2 minutes is recommended to bring out its delicate sweetness without overwhelming the tender buds. It can also be steeped multiple times, with each infusion revealing new layers of flavour.
Conclusion: A Tea Lover’s Choice
Both Jin Jun Mei and Lapsang Souchong offer a glimpse into the rich tradition of Chinese black tea. While they come from the same region, their differences make each tea unique and special in its own right.
For those who enjoy strong, bold flavours with an adventurous twist, Lapsang Souchong delivers an unforgettable smoky experience. Meanwhile, those seeking a refined, mellow tea with sweet, floral undertones will find Jin Jun Mei a luxurious indulgence.
Whether you’re a tea novice or a seasoned drinker, these teas provide a rich sensory journey, offering an authentic taste of China’s centuries-old tea-making heritage.
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