This is the most floral yancha in our range. Impressive notes of gardenia combine with tropical fruit and warm notes resulting from roasting.
During a tea session, the aroma of the tea fills the entire room.
Our Jin Mu Dan has undergone a traditional light-medium charcoal roasting process.
The aftertaste is honeyed, intense and very long-lasting.
It is also a rock tea that shares many characteristics with high-quality Dancong oolongs (the aforementioned notes of gardenia, resinousness and an extremely intense aroma).
I haven’t had such a good Jin Mu Dan Yancha since 2017.
Jin Mu Dan, or Golden Peony. It has been gaining popularity throughout Fujian Province for over twenty years.
It is used to produce both rock teas in Wuyi Shan and more delicately oxidised oolongs from Anxi, and even black teas.
Work on this variety began in 1978, but Jin Mu Dan became widely available in the late 1990s.
It is a cultivar created from a crossbreeding of Tie Guan Yin and Huang Dan, which is why its flavour profile is dominated by intense floral notes!
Tea was produced in organic garden established more than 20 years ago in the village located 10 min drive away from Wuyishan Protected Area. That’s why we shouldn’t consider this tea as Zhengyan Cha. It is considered as Banyan cha: the tea produced in the outskirts of Wuyi National Park.
Origin: organic garden located 10 min drive from the Wuyishan Protected Area, Banyan area, Wuyishan, Fujian, China.
Vintage: May 2025
Tea Varietal: pure Jin Mu Dan, single garden.
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