Premium Wuyi Rock Tea Jin Mudan (Ban Yan)

Jin Mudan (Golden Peony) was developed by the Tea Research Institute of Fujian Academy of Agricultural Sciences between 1978 and 2002 through hybridization of Tieguanyin (female parent) and Huang Ti (Huang Jingui, male parent). Its name comes from the dark, glossy appearance of the dry leaves and the golden color of the leaf buds. Jin Mudan combines the “flavor” of Tieguanyin and the “fragrance” of Huang Jingui.
This Jin Mudan features a vivid, rich aroma with floral notes blending orchid and honey fragrance, which lingers even in a cold brew. The liquor is full-bodied, smooth, and delicate, with a distinct mineral taste ( rock rhyme ) and a long-lasting finish. It is often used to enhance the aroma when blending Da Hong Pao or enjoyed as a high-fragrance single-origin tea.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Jin Mudan
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Brewing Guide

• Water Temperature: 100°C (212°F)

• Brewware: Gaiwan, Yixing clay teapot

• Tea-to-Water Ratio: 5–7 g per 100 ml

• 1st–3rd Infusions: 8–15 seconds

• Later Infusions: Add 5–10 seconds each time