Jin Mao Hao

Jin Mao Hao is a premium Yingde black tea from Guangdong, China. Picked from tender early spring tea buds, it is fully fermented with traditional craftsmanship. The dry tea is covered with plenty of fine golden pekoe.

It features rich honey fragrance and smooth mellow taste, without any astringency. The tea liquor is bright ruby red. Warm and stomach-friendly, it can be brewed many times. It is suitable for daily drinking, reception and exquisite tea gifts.

Category Black Tea

Jin Mao Hao is a high-grade fully oxidized black tea from Qingyuan, Guangdong, China, famously known as the “Oriental Golden Beauty.” It is the second-highest grade of Yingde Black Tea (Yinghong No.9), made from early-spring one-bud-one-leaf fresh leaves, valued for its abundant golden trichomes and rich flavor.

Origin & Grade

Region: Yingde City, Guangdong – a subtropical area with fertile red soil, mild climate, and ample rainfall, ideal for large-leaf tea cultivation.
Grade: Premium grade of Yinghong No.9 (Camellia assamica var.), classified as Special Grade II (Special Grade I is “Golden Tip,” made of pure buds).
Plucking Standard: Strictly pre-Qingming one-bud-one-leaf (over 90%), hand-picked to ensure tenderness and high content of amino acids and aroma compounds.

Appearance

Dry Leaves: Tight, straight, and slender strips, dark brown with prominent golden downy hairs (trichomes) covering the buds – a signature visual of high quality.
Liquor: Bright, clear ruby-red with a golden ring at the cup edge, glossy and attractive.
Infused Leaves: Tender, even, and reddish-brown, showing good elasticity and freshness.

Aroma & Taste

Aroma: Intense and long-lasting, blending sweet honey, ripe fruit (lychee/mango), and delicate orchid floral notes, with a distinct “hair aroma” from the golden trichomes.
Taste: Smooth, mellow, and fresh, with zero astringency, rich sweetness, and a lingering sweet aftertaste (hui gan). Full-bodied yet gentle, with a pleasant “mountain charm”.

Brewing Guide

Water: 100°C boiling water
Ratio: 1g tea : 30ml water
Vessel: Gaiwan or small teapot
Steeping Time: First 3 steeps – 5–10 seconds; subsequent steeps – gradually extend to 20–30 seconds
Infusions: 8–10 times, retaining aroma and taste well.

Key Features & Benefits

Premium Craft: Fully oxidized (100% fermentation) with careful withering, rolling, oxidation, and drying to lock in aroma and sweetness.
Rich Nutrients: High in antioxidants, tea polyphenols, and amino acids, supporting digestion, refreshing the mind, and warming the body.
Versatile: Perfect for daily drinking, gifting, or pairing with desserts; popular in both Chinese and Western markets.