World black tea originated from Wuyi

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Tongmuguan is located in the core area of the UNESCO World Heritage Site—Mount Wuyi National Park, with a forest coverage rate of 96.3% and abundant negative oxygen ions, making it a "natural oxygen bar" for tea tree cultivation.

The main peak, Huanggang Mountain, acts like a barrier, blocking cold currents from the north and welcoming warm, moist air currents from the south, creating a microclimate characterized by "sunny days not lasting past noon and mist turning into rain." The region experiences an average of 120-150 foggy days annually, with annual precipitation ranging from 1,800 to 2,200 millimeters. The relative humidity remains consistently stable at 80%-85%, while the daily temperature variation typically exceeds 10°C. This environment slows down the metabolic processes of tea plants, allowing nutrients to accumulate gradually.

The tea plants are rooted in high mountains at an altitude of 1,200 to 1,500 meters, where weathered red soil rich in minerals such as iron, zinc, and selenium provides loose, well-drained soil. The babbling mountain springs nourish the tea plants while also regulating the climate, setting the stage for the "fresh, brisk, and mellow" flavor of Golden Eyebrow tea.

The raw material for Jin Jun Mei is the indigenous "Wuyi Qizhong" (also known as Cai Cha) from Mount Wuyi—a centuries-old variety group, not a single tea plant, but a high-quality tea tree population evolved naturally and artificially selected to thrive in the local environment of Mount Wuyi.

The rare tea plant exhibits strong resistance to pests and diseases, eliminating the need for pesticides and fertilizers. Its buds and leaves are covered with abundant fine hairs and rich internal compounds. More uniquely, it reproduces through seeds, resulting in high variability among its offspring. Each tea plant possesses subtle differences in flavor, making every sip of Golden Eyed Phoenix tea "one of a kind.".