Golden Eyebrow Lapsang Souchong Black Tea

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Black Tea
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From JK Tea Shop

Golden Eyebrow Lapsang Souchong, in Chinese, it is called “Jinjunmei”, which is made of tea bud tips

Super strict picking standard is set up for this tea, which must be picked before Tomb-sweeping Day from a rare and primitive specie of wild tea which grows on mountains in the National Natural Conservation Area of Wuyi Mountain, with an attitude of 1500 to 1800 meters. A skilled female picker can only pluck about 2000 pieces of tea bud tips per day; However, for 500g golden eyebrow Lapsang black tea, it requires at least 58,000 pieces of tea buds to make 500g finished products. In other words, this skilled tea picker should pluck at least 29 days, so that 500g golden eyebrow black tea can come into exisiting.

Strictly adopting the traditional hand-made processing technology of bohea lapsang tea, golden eyebrow Lapsang has unique characteristics, such as tight, slender and gold-yellow-black tea leaf, bright golden tea liquid, mixed aromas of fruit, flower, honey, and potato.

The rarest Lapsand Souchong black tea in the world.


Tea variety: wild growing tea bushes in Tongmu village,

Harvest time: 2010 spring

Picking standard: One bud

Shape: Tight, plump bud

Dried tea color: golden color full of tea hair

Aroma: freshness, high sweetness, ripe fruit aroma.

Tea liquid color: bright orange color

Taste: fresh, sweet, delicate & mellow, ripe fruit or flower taste with long aftertaste

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2 Tasting Notes

12930 tasting notes

Gong Fu Sipdown (606)!

Finished off this (unsmoked) Lapsang Souchong last weekend – it was pretty damn tasty. As always, I do wish I had a slightly better recollection of the flavour evolution throughout the session, but thankfully I managed to capture my basic impressions of this tea on instagram and I do have an older tasting note for this tea as well that has some of my impressions captured there as well.


Basically, it was pretty typical black tea flavour notes for an unsmoked Lapsang: full bodied and brisk but smooth. Highly malty flavour profile, with French bread and cocoa undertones. I recall it having a little bit of an oak/mahogany wood undertone as well, and a fleeting, soft smoke finish on some of the infusions. Like seven infusions total? Not sure. I remember it being a pretty average session length for a black tea, though.

The most impressive/stunning part of the session was DEFINITELY the beautiful red hued liquor of the steeped tea in my cha hai; gorgeous clarity and colour.

Song Pairing:


If they gave out awards for tea drinking, you’d surely get a super bowl ring. Your tea sampling is epic! :-)

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