{"id":900772,"date":"2026-10-28T02:50:24","date_gmt":"2026-10-27T18:50:24","guid":{"rendered":"https:\/\/www.sandao.com\/how-to-brew-jin-jun-mei\/"},"modified":"2026-10-28T02:50:24","modified_gmt":"2026-10-27T18:50:24","slug":"how-to-brew-jin-jun-mei","status":"publish","type":"post","link":"https:\/\/www.sandao.com\/de\/how-to-brew-jin-jun-mei\/","title":{"rendered":"How to Brew Jin Jun Mei: Water Temperature, Ratio and Time"},"content":{"rendered":"<style>.sandao-jjm{max-width:920px;margin:auto;line-height:1.85;overflow-wrap:break-word}.sandao-jjm h2{line-height:1.35;margin:1.8em 0 .7em}.sandao-jjm p{margin:0 0 1.2em}.sandao-jjm figure{margin:28px 0}.sandao-jjm img{display:block;max-width:100%;height:auto;margin:auto}.sandao-jjm figcaption{font-size:.88em;color:#596258;line-height:1.6;margin-top:8px}.sandao-jjm .jj-links{padding:20px;background:#f1f4ee;border-radius:10px}.sandao-jjm li{margin:.65em 0}.sandao-jjm .table-wrap{overflow-x:auto;margin:24px 0}.sandao-jjm table{border-collapse:collapse;width:100%;font-size:.95em}.sandao-jjm th,.sandao-jjm td{padding:12px;border:1px solid #d5dbd2;text-align:left;vertical-align:top}.sandao-jjm th{background:#edf2e8}<\/style>\n<trp-tag data-no-translation>\n<div class=\"sandao-jjm\" lang=\"en\">\n<p>For a first gaiwan brew, try 4\u20135 g of Jin Jun Mei with 100\u2013120 ml of water around 90\u201395\u00b0C (194\u2013203\u00b0F), then pour off promptly after roughly 5\u201310 seconds. This is a starting recipe, not a test of authenticity. Adjust to the leaf, vessel and strength you enjoy.<\/p>\n<h2>Choose a vessel that pours comfortably<\/h2>\n<p>A plain porcelain gaiwan makes aroma, liquor color and leaves easy to observe. A teapot or infuser mug also works. What matters is enough space for the tea and a way to separate the leaves from the drink when it reaches the strength you want.<\/p>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-porcelain-gaiwan.webp\" alt=\"Clean porcelain gaiwan for brewing Jin Jun Mei\" width=\"1449\" height=\"1085\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<h2>Warm clean teaware<\/h2>\n<p>Rinse the clean vessel and cups with hot water, then empty them. This warms the brewing setup and helps you smell the dry tea. Handle a gaiwan only if you can hold and pour it safely; an infuser is a perfectly practical alternative.<\/p>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-warm-teaware.webp\" alt=\"Hot water used to warm the gaiwan and glass pitcher\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<h2>Weigh the leaves<\/h2>\n<p>Use a small scale. For gongfu brewing, the 4\u20135 g starting dose gives a concentrated series of short infusions. For a larger mug, begin with 2\u20133 g per 250 ml (about 8.5 US fl oz), using around 90\u00b0C\/194\u00b0F water and a 2-minute first steep. Strain and taste before extending the time.<\/p>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-weigh-tea-five-grams.webp\" alt=\"Tea in a gaiwan placed on a small weighing scale\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p>Those are two different methods. Do not put a gongfu dose into a small mug and leave it for several minutes unless you deliberately want a very strong cup. If a sachet contains more than you need, weigh out the amount rather than assuming the whole packet is one universal serving.<\/p>\n<h2>Find a useful water temperature<\/h2>\n<p>Some producers recommend boiling water with a very fast pour; other teas taste better to you at a lower temperature. Start near 90\u201395\u00b0C, then compare. If using near-boiling water, shorten the infusion first. Tender buds are not automatically ruined by hot water, but good tea can still become bitter when over-extracted.<\/p>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-water-into-gaiwan.webp\" alt=\"Water poured into a gaiwan beside a glass pitcher\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p>Neither surviving boiling water nor tasting bitter in one brew proves where the tea came from. A brewing adjustment is not an origin test.<\/p>\n<h2>Wet the leaves evenly<\/h2>\n<p>Pour from a comfortable height, with the spout near enough to control splashing. A gentle circular motion can help wet the surface evenly. There is no need for a dramatic high pour or a rigid ritual; aim for repeatable contact between leaves and water.<\/p>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-wet-leaves-evenly.webp\" alt=\"Controlled kettle pour to wet tea leaves evenly\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-short-infusion-pour.webp\" alt=\"Short gaiwan infusion poured into a pitcher\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<h2>Short infusions first, then extend by taste<\/h2>\n<p>Start with a quick first pour. If the next cup is still full, keep the time short. When flavor begins to fade, extend in small steps rather than jumping immediately to a long soak. You might move from about 5\u201310 seconds to 15, 20 or 30 seconds as needed; the actual sequence depends on the sample.<\/p>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-share-tea-in-cups.webp\" alt=\"Tea poured from a pitcher into a small cup\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p>You do not need to reach a promised ten or twelve infusions. Stop when the remaining cup no longer gives you pleasure. Rinse requirements also depend on the actual tea and maker&#x27;s directions; a routine rinse does not make questionable tea safe.<\/p>\n<h2>Drain between rounds<\/h2>\n<p>Pour off as completely as is comfortable and safe. Leaving leaves in a pool of hot tea continues extraction and makes the next round less predictable. Use a pitcher to share an even-strength infusion, and let each cup cool enough to drink comfortably.<\/p>\n<figure><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/jin-jun-mei-brewing-drain-between-infusions.webp\" alt=\"Gaiwan, pitcher and cup after draining an infusion\" width=\"1448\" height=\"1086\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p>If the cup is harsh, shorten the steep or reduce the dose; if it is weak, add time or a little more leaf next time. Change one variable at a time and write down the result. For storage between sessions, keep unused dry tea sealed, cool and dry.<\/p>\n<aside class=\"jj-links\">\n<p><a href=\"https:\/\/www.sandao.com\/encyclopedia\/tea\/jin-jun-mei\/\">Explore the Jin Jun Mei tea guide<\/a><\/p>\n<ul>\n<li><a href=\"https:\/\/www.sandao.com\/what-does-jin-jun-mei-taste-like\/\">What Does Jin Jun Mei Taste Like? Aroma and Texture<\/a><\/li>\n<li><a href=\"https:\/\/www.sandao.com\/is-jin-jun-mei-smoked\/\">Is Jin Jun Mei Smoked? Understanding Unexpected Smoke<\/a><\/li>\n<\/ul>\n<\/aside>\n<\/div>\n<p><\/trp-tag><br \/>\n<\/p>","protected":false},"excerpt":{"rendered":"<p>Brew Jin Jun Mei in a gaiwan or mug with practical starting ratios, water temperatures and steeping times, then adjust to your tea.<\/p>","protected":false},"author":1,"featured_media":900746,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[47],"tags":[59],"class_list":["post-900772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tea-knowledge","tag-jin-jun-mei"],"_links":{"self":[{"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/posts\/900772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/comments?post=900772"}],"version-history":[{"count":0,"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/posts\/900772\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/media\/900746"}],"wp:attachment":[{"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/media?parent=900772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/categories?post=900772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sandao.com\/de\/wp-json\/wp\/v2\/tags?post=900772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}