Produced at the intersection of Anhui, Zhejiang, and Jiangxi provinces, Chun Mee is an unfermented green tea. It is a well-known Chinese green tea variety and one of the most widely cultivated and highest-yielding types of tea. Characterized by its slender, eyebrow-like shape and tightly twisted strips, it brews into a glossy, emerald-green liquor with a high aroma and rich flavor, making it immensely popular among tea lovers.
Chun Mee gets its name from its slender, eyebrow-like appearance, and is further categorized into five grades: Special Chun Mee, Zhenmei, Xiumei, Gongxi, and Xiamu. Produced across Anhui, Zhejiang, and Jiangxi, the finest varieties include Hangzhou Green, Wenzhou Green, and Suichang Green from Zhejiang; Tunxi Green, Shucheng Green, and Wuhu Green from Anhui; and Wuyuan Green and Raozhou Green from Jiangxi. Additionally, Hunan’s Xiang Green enjoys a strong reputation. Beyond its distinctive eyebrow shape, premium Chun Mee must possess qualities of tenderness, vivid greenness, high fragrance, and freshness.
Production Method
The ideal tea leaves consist of one bud and one leaf, or one bud and two newly unfolded leaves, featuring plump tea buds and abundant trichomes (silver hairs). The intricate production process involves plucking, withering (withering on racks), fixation (kill-green), rolling, initial drying, pan-firing, and re-drying, making it a highly sophisticated craft.
After plucking, quality checks are conducted to remove unqualified fish leaves, old leaves, and impurities. The leaves are withered for 1 hour before fixation. Fixation is carried out at a high temperature of 150°C for approximately 2 minutes. During rolling, the pan temperature is kept at around 70°C, shaping the tea leaves into strips. Drying is done in three stages, with a resting period between each stage; the second drying requires resting for 6 to 10 hours.
Brewing Guide
Brew using mountain spring water or mineral water at 90°C. Pour the water along the rim of the cup, and steep for about 1 minute before drinking. It can be steeped 3 to 4 times. A quality brew should feature a high aroma, rich flavor, and a yellowish-green liquor.