Jin Mu Dan

Harvest: Spring 2025

Origin: Fu'an, Fujian Province

Cultivar: Jin Mu Dan (Golden Peony)

Processing: New Technique

Producer: Chen Family

With a high yield and resilient to the shaking (yaoqing) step, Jin Mu Dan is the most commonly used cultivar for New Technique Panyong Congou. Jin Mu Dan is a hybrid of Tie Guan Yin and Huangdan, inheriting the orchid and peach aromas from these parent cultivars. 

Because of its popularity for New Technique processing, there is a glut of Jin Mu Dan Tanyang Gongfu’s on the market. Mass produced versions often suffer from improper fermentation, and subsequent over-roasting to cover up these flaws. Beyond basic requirements like a clean ecology, good Jin Mu Dan from Tanyang requires a light shaking step to develop the floral-fruity aroma, and a careful charcoal roast. For the shaking step, the machine is set at much slower setting than you would see for oolong making, in order to develop aroma without over-oxidising or breaking too many leaves. After drying, additional charcoal roasting enhances and fixes aroma.  

The Chen Family’s Jin Mu Dan does not compromise on any of the above aspects. It is picked from ecological gardens away from fertilisers or pesticides, and the floral and fruity aroma is enhanced by a charcoal bake.

Suggested brewing: 5g in a 100ml porcelain vessel