Cha Wang Jin Mu Dan

Harvest: Spring 2025

Origin: Fu'an, Fujian Province

Cultivar: Jin Mu Dan (Golden Peony)

Processing: New Technique

Producer: Chen Family

Alongside the Gold Medal Jin Mu Dan, this is the top end of New Technique Panyong Congou in terms of material and craftsmanship. When reaching this level of quality, processing styles between different producers can be quite interesting. While the Gold Medal is made by the Li family, this tea is made by the Chen family, and so there are stylistic differences between the two, despite the same cultivar and overall quality. This tea possesses a very elegant and refined floral and fruity fragrance. 

Because of the cultivar's 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 higher altitude ecological gardens away from fertilisers or pesticides, and the floral and fruity aroma is enhanced by a charcoal bake.

Suggested brewing: 5-7g in a 100ml porcelain vessel