Hunan
Yellow Tea
Pre-Qingming
Yellowing & Drying
Jun Shan Yin Zhen, meaning 'Jun Mountain Silver Needles,' is a rare and prestigious Chinese yellow tea from Junshan Island in Hunan Province. Made exclusively from the finest golden buds, it is celebrated for its delicate, sweet flavor, smooth texture, and distinctive yellow liquor with a subtle floral aroma.
Jun Shan Yin Zhen (εε±±ιΆι), literally translating to "Jun Mountain Silver Needles," is one of China's most rare and prestigious yellow teas. It originates from the small, picturesque Junshan Island (Jun Mountain Island) in Dongting Lake, Yueyang City, Hunan Province.
This tea is unique in that it is made exclusively from the finest, unopened golden tea buds (Yinzhen or Silver Needles). The name "Jun Shan" refers to the island of its origin, while "Yin Zhen" describes the appearance of the buds, which are long, thin, and needle-like, covered in fine white down.
Jun Shan Yin Zhen is renowned for its distinctive yellowing process, which gives yellow teas their characteristic flavor and color. The finest grades are harvested before the Qingming Festival, ensuring the utmost tenderness and quality. It is considered one of China's top ten famous teas.
Delicate, subtle, light floral and sweet notes
Delicate, sweet, smooth, clean, refreshing finish
Clean, refreshing with a lingering sweet aftertaste
The history of Jun Shan Yin Zhen is deeply rooted in the unique geography of Junshan Island in Dongting Lake, Yueyang City, Hunan Province. The island's isolation in the middle of the lake, surrounded by water, creates a distinctive microclimate ideal for tea cultivation.
Tea cultivation on Junshan Island dates back over 1,000 years. The island's name "Jun Shan" (εε±±) means "Lord Mountain," reflecting its historical significance. The specific creation of Jun Shan Yin Zhen as a distinct tea style developed over centuries, influenced by local conditions and the desire to produce a premium tribute tea.
The tea gained imperial recognition during various dynasties and became one of China's most famous teas. Its unique island terroir, combined with the traditional yellowing process, creates a tea that is both rare and highly prized.
"On Junshan Island, where lake breezes kiss the peaks, the silver needles capture the essence of water and sky." β Ancient Tea Saying
Early tea cultivation begins on Junshan Island.
Tea production on the island expands and gains regional importance.
Development of the specific yellowing process and imperial recognition.
Recognition as one of China's top ten famous teas and global appreciation.
The most crucial step. Only the finest, unopened, single buds (Yinzhen) are hand-picked, typically before dawn during the Pre-Qingming period (early April). This ensures maximum tenderness and the characteristic silvery down.
Fresh buds are spread thinly in bamboo trays and allowed to wither for 2-4 hours in shaded areas. This removes surface moisture and makes buds pliable for shaping.
Buds are heated in large iron woks at moderate temperatures to halt initial oxidation and preserve the bud structure for the yellowing process.
The defining step for yellow tea. The fixed buds are wrapped in special paper or cloth and allowed to undergo a controlled, slow oxidation process in a humid environment. This unique step develops the characteristic yellow color and mellow, sweet flavor of yellow teas.
Final drying at lower temperatures removes remaining moisture to 3-5%. This step stabilizes the tea for storage and develops the final aroma and flavor characteristics.
Traditional Yellowing Process
"The art of Jun Shan Yin Zhen lies in the patient hand of yellowing, where time transforms the bud's essence." β Master Tea Maker
Use water at 80-85Β°C (176-185Β°F). Slightly cooler than boiling to preserve delicate flavors.
First infusion: 2-3 minutes. Subsequent infusions: Increase by 30-50 seconds.
Use 3-5 grams of tea per 150-200 ml of water for optimal flavor.
Use soft, filtered water for the purest taste.
Use a clear glass to appreciate the buds unfurling and liquor color.
Can be steeped several times, with flavors evolving.
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