Tea:

Region:

China, Zhejiang Province

Grade:   

Special Chunmee Grade #1

Manufacture Type:  

Steamed and then pan fired green tea, well graded

Cup Characteristics:

Full bodied, delicate flavour with toasty notes. Mellow smokiness lending to sweet tobacco or plum character.

Infusion:  

Bright and yellowish green 

Information:

The shape of the leaves is reminiscent of an eyebrow, hence the word “mee or mei” which means eyebrow. Chunmee translated is “Precious Eyebrow”. The leaves are hand-rolled in a traditional fashion and pan-fired requiring great skill since the final tea is considered a work of art. Patience, great hand coordination, temperature control and timing achieve a fine jade color leaf and mellow yellowish brew.

This tea reminds us of the “Tea Emperor” Song which notes “ ...it promotes such serenity that mundane cares fall away..”. Truly a blessing. This same emperor had this to say about tea plucking: ‘‘Harvesting the leaves should begin well before day-break and stop shortly after. Picking must be done with the finger-nails, not with the fingers, lest the freshness and taste be contaminated... Leaves of whitish color shaped like sparrows’ tongues or grains of corn are best. One leaf per shoot is ideal; two leaves per shoot next best, if there are more, the product will be inferior’’. 

Brewing Instructions:

Hot Tea Brewing Method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or 80’C. Place 1 teaspoon of leaves in you cup and let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew - they foretell life.

Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed ‘straight-up’.

Iced Tea Brewing Method: ((to make 1 liter/quart) : Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.]