It’s the spring harvest of Jin Jun Mei, more commonly known as "Golden Eyebrows." This is a young and experimental variety that emerged in China in 2005 and quickly won the hearts of tea enthusiasts worldwide. It’s harvested in the Wuyi Mountains at an altitude of 1500 meters above sea level. The "HQ" designation implies hand-picking of raw material and a large number of buds.
Flavor profile: honey, bread, chocolate, caramel, prunes, nuts, strawberries, tomatoes, dill, pollen, and a hint of smoky notes. The tea is simultaneously simple and complex. Simple because it’s delicious, something a tea novice or a seasoned tea connoisseur can appreciate. Complex because the "tea melody" constantly evolves from one infusion to the next, making it a captivating experience. In the aftertaste, there’s a bright and enduring honey sweetness with a light tang. It lacks viscosity, and there’s no bitterness — perhaps the most forgiving red tea I can recall. I brewed it with boiling water, managed the infusions properly, 6−7 grams per liter — absolutely ideal.
The tea invigorates, warms the body, lifts the mood, and thinking becomes easy; everything becomes as simple and clear as it was in childhood. No jitters or headaches. And why aren’t all red teas like this? :)