Jin Mu Dan (Golden Peony) – Wild-Leaf Wuyi Black Tea

Product Overview

Crafted in Wuyishan, Fujian from the Golden Peony (Jin Mu Dan) cultivar, this wild-leaf black tea uses large, thick leaves for a denser, smooth texture and excellent endurance. Early steeps show savory-berry impressions; from the third steep the cup becomes fruity-floral over a mineral and pine backbone, finishing clean and gently sweet.

Key Features

• Golden Peony Cultivar: A Wuyi variety more known in oolong—here elevated as a layered black tea.
• Wild, Large Leaves: Hand-picked leaf grades (~3–8 cm) deliver depth, body, and long-lasting steeps.
• Signature Profile: Mineral-pine nuance with berry sweetness and floral lift; low astringency, tidy finish.
• Origin: Wuyishan, Fujian (≈350 m); spring harvest.

Health Benefits

• Everyday Antioxidants: Black-tea polyphenols support general wellness as part of a balanced lifestyle.
• Steady Energy: Moderate–high caffeine for a smooth, focused lift.
• Comforting Hydration: Thick yet clean finish—great hot or iced.

Brewing Instructions

• Teahouse Style (Clear & Sweet): 3 g · 500 ml · 100 °C · ~40 s.
• Gongfu (Traditional): 5 g · 100 ml · 100 °C; quick rinse; start at ~5 s, then +5–10 s each round (multiple infusions).
• Western (Richer Body): 3–4 g · 500 ml · 90–95 °C · 1½–2½ min.
• Cold Brew: 10–12 g · 1 L cold water · 8–10 hrs refrigeration for a smooth, gently sweet iced tea.

Frequently Asked Questions (FAQ)

• Q: What is Jin Mu Dan?
  A: “Golden Peony,” a Wuyi cultivar typically used for oolong; as a black tea it shows thicker texture, mineral-pine nuance, and fruity-floral sweetness.
• Q: How does it differ from classic Wuyi blacks?
  A: More adventurous and layered—less purely sweet, with higher endurance and a denser mouthfeel.
• Q: How many infusions?
  A: 3–5 Western steeps; numerous short gongfu infusions as you extend time gradually.