Jing Mu Dan Oolong Tea 50g
Jing Mu Dan Oolong Tea 50g
Jing Mu Dan Oolong Tea 50g
Jing Mu Dan Oolong Tea 50g

Jin Mu Dan Oolong Tea 50g

Tea Soul

The Jin Mu Dan is a little-known rock oolong that has been gaining popularity recently in China. The name of this tea translates to Golden Peony, and its origin is complex, as it is derived from crossing two camellia cultivars that are quite unusual for the Wuyi Mountains area.

The two precursors of this oolong, in fact, are The Tie Guan Yin and the Huang Jin Gui, which are found and produced more in the Anxi region (also within Fujian as the Wuyi Mountains area). Then, once these two aforementioned cultivars are hybridized, the result is planted in the Wuyi Mountains where the plant can benefit from the rocky soil to give even more depth to its flavors.

In comparison to other rock oolongs this tea is generally more delicate on the palate, not bringing out the characteristic roastiness and instead revealing, from the outset, the sweetness of dried fruit and a slight floral hint. This is a truly complex tea with a wide aromatic range, which takes one on a real taste journey ranging from initially sweet and floral notes to darker, more mineral and intense tones.

Tasting - Sight and Smell

Jin Mu Dan oolong tea leaves are medium in size, coiled in shape and deep brown in color with some shades between brown and reddish. Once infused, they release a truly remarkable variety of aromas: charcoal, caramel, orchid, black bread crust, cocoa, black currant and berries. The liquor in the cup is amber-orange, medium thick, velvety and enveloping on the palate.

Tasting Notes


The first infusion of Jin Mu Dan oolong tea yields a floral liquor that tastes of orchid and white flowers. This is followed by sweet notes of molasses and brown sugar and roasted hints of nuts. A good minerality, typical of rock oolongs, also emerges. The second infusion brings sweet notes of vanilla and custard as the liquor becomes thicker and darker. The distinctly floral notes are now joined by the taste of rye bread crust. The third and subsequent infusions have gentler hints: the soft, fruity and floral sweetness now recalls exotic vistas, with hints of banana and monoi.


The first sip of Jin Mu Dan oolong tea has elegant hints of aquatic flowers, followed by the sweetness of caramel and vanilla. Notes of toasted almond and walnut appear soon after, along with a salty, mineral edge that perfectly balances the sweetness encountered so far. Hints of rye bran and black bread remain in the finish, with no astringency or bitterness.

Location of origin

Wuyi Shan, Fujian - China


After harvesting, Jin Mu Dan tea leaves wither in the sun for some time before moving to a resting phase on indoor bamboo trays. From here, oxidation is initiated through manual massaging of the leaf that is performed by the master producer. Once the tea reaches the desired level of oxidation (here there is approximately 60 percent oxidation) the leaves pass into a charcoal-heated kiln where enzymatic activity is stopped. After this stage in the kiln, the leaf is given its final shape by special machinery before moving on to the leaf roasting cycles that allow the product to finish drying and enhance its flavors.


We strongly recommend infusing Jin Mu Dan tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 90°C: proceed by briefly rinsing the leaves and then an initial 15-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25...).

This tea has a longevity of about 6 infusions.

For a more classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes.

For a better tasting experience we suggest that you strain the tea as soon as the infusion time is over. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste.

It is recommended to be stored in a cool and dry place away from direct sunlight.

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