Emei Zhuyeqing tea is a type of green tea produced in Mount Emei, Sichuan Province. With its scenic beauty and lingering mists, Mount Emei provides an exceptional environment for tea cultivation and has been renowned for producing fine teas since ancient times. Backed by this naturally advantageous environment and meticulous craftsmanship, Zhuyeqing tea boasts superb quality and is loved by tea enthusiasts everywhere.
Sichuan Emei Zhuyeqing Tea: Shaped Like Bamboo Leaves, Clear as Green Water
Mount Emei in China is a world-famous mountain, celebrated not only for its breathtaking scenery but also for producing high-quality specialty teas. Surrounded by famous mountains and ancient temples, intertwined with a rich Zen tea culture, the region nurtures exceptional Zhuyeqing tea. As the name suggests, Zhuyeqing (literally “bamboo leaf green”) is characterized by its vibrant green leaves and bamboo leaf-like shape. Beyond its appearance, it offers a high, fresh aroma, a bright liquor, and a crisp, refreshing taste.
Harvesting and Production Craftsmanship
It can be harvested during spring, summer, and autumn, with spring tea harvested 3 days before Qingming Festival being of the highest quality. Tender harvesting is preferred, selecting shoots with one bud and one leaf, or one bud and two newly opened leaves.
After harvesting, the leaves undergo withering (spreading out), followed by fixation at a high temperature of 150°C. The process requires “three pan-firings and three coolings,” with repeated tossing in the pan, followed by techniques such as shaking, scattering, grasping, pressing, and strip-forming to shape the tea back and forth. Finally, it is dried in a bamboo baking cage (honglong). An ideal Zhuyeqing tea should have a flat, straight, and smooth appearance with emerald-green hues and visible downy hairs, looking just like bamboo leaves. After roasting, its aroma intensifies, offering a complete balance of color, aroma, and taste.
How to Brew Emei Zhuyeqing Tea
Brew using transparent glassware with water at 80–90°C. Mountain spring water or mineral water is preferred. While brewing, appreciate its form and color, and enjoy its aroma and flavor. A good brew of Zhuyeqing tea should feature an oily luster, a rich and lingering aroma, and a mellow, refreshing taste. After brewing for about 2 minutes, the leaves will unfurl and gracefully dance in the water.