At first glance, you know you’re in for something rare: slender, spear-shaped buds in deep olive green, each wrapped in a delicate silver down.

This tea comes from Junshan Island itself—the cradle of yellow tea, where it has been crafted for centuries without interruption. Cultivation is limited to a handful of tiny plots, and the annual harvest is correspondingly small.

The dry leaves release the scent of sweet hay with a faint peppery spark. In the cup, it recalls green tea yet without the grassy edge—deeper, more savory, with notes of artichoke and tender asparagus tips. A gentle sweetness runs through, balanced by a subtle sour freshness reminiscent of green bamboo, the imprint of the yellowing process.

Each infusion reveals a lively texture: a pepper-like tingle that I have never encountered so clearly in any other tea. From the fragrance of the dry buds to the very last sip, that sparkling sensation is always present, vivid and surprising.

As the liquor fades, the pepper softens into a clear, refreshing aftertaste, leaving a lingering impression of aromatic butter—gentle, elegant, and clean.

Stored cooled at Nannuoshan, the tea retains its harvest-fresh clarity, though—true to its yellow tea nature—it gradually mellows with time, trading brightness for calmness.

Written by Gabriele

2025 sourcing

Unable to source from our usual farmer in spring 2025, we turned to Junshandao itself. This lot, produced from local seed-grown plants, is crafted entirely from small buds and undergoes a short meng huang of about two days—softer and lighter than that of Mengding Huang Ya. The result: no green-tea grassiness, but instead the characteristic sparkling, peppery texture that defines authentic, top-grade Jun Shan Yin Zhen.