China boasts a vast array of teas, which can be categorized into six major types based on their fermentation levels. Fujian Province alone produces four of these types. Among these, the progenitor of all black teas globally, Lapsang Souchong, originates from the Wu yi Mountain Nature Reserve in Fujian. Besides Lapsang Souchong, Jin Jun Mei is another representative black tea from Tong mu guan, known for its golden yellow, bright liquor and floral, fruity, honey like aroma, beloved by tea enthusiasts. Despite the differences in appearance and taste between Lapsang Souchong and Jin Jun Mei, many tea lovers often confuse the two.
This article aims to introduce the characteristics of Lapsang Souchong and Jin Jun Mei from multiple perspectives, helping you choose the black tea that suits you best.
Difference in Origin and History
Lapsang Souchong : Also known as the progenitor of all black teas worldwide, Lapsang Souchong boasts a history of over 400 years. To distinguish it from teas produced outside the Wuyi Mountain area, Tongmuguan adopted a unique pinewood smoking process, resulting in its distinctive "smoked" flavor. The dried tea is black, and the brew is a deep red with a unique longan aroma. This smoky flavor was not initially favored domestically and was mainly exported overseas.
Jin Jun Mei: A relatively recent creation, Jin Jun Mei was developed in 2005 based on Lapsang Souchong. The traditional smoking process was omitted, leading to a lighter fermentation and retaining the natural floral, fruity, and honeylike aromas. Without the smoky flavor, it quickly gained popularity nationwide.
Production Process
Lapsang Souchong: Traditional withering and baking techniques are used, including smoking over pinewood, which is costly and complex but imparts its unique longan aroma. Due to limited pinewood resources, a new process was developed, reducing or eliminating the smoking stage, resulting in a floral and fruity aroma similar to Jin Jun Mei but less pronounced.
Jin Jun Mei: While some traditional methods of Lapsang Souchong are retained, the key differences lie in fermentation and drying stages, without the smoking process. Proper fermentation ensures the tea does not become too bitter. The drying process, crucial for developing the honey aroma, requires precise control of time and temperature.
Raw Materials
Lapsang Souchong: Typically uses a bud with three leaves.
Jin Jun Mei: Only the single buds are harvested without leaves, and only the tender buds that have just sprouted are used. An experienced picker can harvest less than a pound of fresh leaves in a day.
Appearance
Lapsang Souchong: The leaves are entirely black, tightly rolled, robust, and appear to have a white frost on the surface, giving a strong texture.
Jin Jun Mei: The dry tea resembles eyebrows, being thin, long, and robust, with a uniform transition from black to brown and slight golden tips.
Aroma and Taste
Lapsang Souchong: Distinctively smoky with a natural longan aroma. The new process Lapsang Souchong is similar to Jin Jun Mei, with floral and fruity notes but not as pronounced, as the raw material is not as tender, resulting in a more complex flavor.
Jin Jun Mei: Sweeter and more fragrant than Lapsang Souchong, with a soft, delicate, and smooth texture, featuring honey and orchid aromas that are deeply invigorating.
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