Jin Kong Que (Golden Peacock)
Black Tea 2016
This handmade black tea has a rich, sweet flavor and a roasted yam aroma, without even a hint of bitterness.
- Tea Origin
- Jing Mai, Yunnan Province, China
- Tea Bush
- Yunnan Big Leaves Tea Tree
- Tea Master
- Hu Tao
- Harvest Time
- early April
- Picking Standard
- one bud, one tender leaf
Jing Mai, in Yunnan province, is the largest cultivated ancient tea tree area, with about 2000 acres of tea trees planted in the rainforest and surrounded by wildflowers. Three minority groups live there – the Bu Lang, Dai (Thai), and Hani. Each group has a very unique culture, but they all share a great respect for tea. They plant tea trees all over the mountain, and around the houses in their villages, at elevations from 1400 to 1600 meters (4600-5250 feet). The tea bushes in this area grow fewer tea buds than those in other areas, but they are larger and the quality of the tea is better due to the good soil and natural, pollution-free environment. The people of Jing Mai have a long history of producing puer tea, and have only started producing black tea in the last few decades.
Our Jin Kong Que (Golden Peacock) black tea, comes from the Dai people in Jing Mai, who cherish the peacock as their lucky animal. This black tea is harvested in early April with a picking standard of one bud to one leaf. The family that produces Golden Peacock raises peacocks in their yard, and this tea was made to bring prosperity to their family and their village. This handmade black tea has a rich, sweet flavor and a roasted yam aroma, without even a hint of bitterness. It is less expensive than our Golden Buds, but is still an excellent example of a unique and complex high-end black tea.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
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Jin Kong Que (Golden Peacock) brewing guidelines
Teaware: 12 oz. glass, porcelain, or yi xing clay pot
Amount: 1 ½ Tbs of tea leaves
Water: boiling filtered water
Infusion: First infusion at least 1 ½ minutes. The leaves are good for 6 infusions. Add a little more time for each subsequent infusion.