Jade colored buds and leaves, with a small curved “eyebrow” shape
A yellow-green colored tea
An earthy, slightly bitter tea with a plum aftertaste
Low caffeine (less than 10% of a cup of coffee)
Recommend Brewing Guide:
1-2 tsp (7g)
When your taste buds want a really refreshing tea, Chun Mei is a perfect choice, and is widely drunk in China during and after meals with strongly flavoured foods. With a very consistent size and shape, TeaVivre's Chun Mee is a grade 1 Chun Mee that has been picked early in the year, before the rainy season sets in, to ensure it has the best taste and a smooth, sweet aftertaste this tea is famed for.
Chun Mei – sometimes called Zhen Mei – is the most popular type of “eyebrow tea” in China, so named because when dry it's narrow, curved shape looks like a fine, painted on eyebrow. The traditional local drink of Anhui, it is also now widely grown in Zhejiang, Jiangxi provinces.
The production of this tea, especially high quality Chun Mei like TeaVivre's, is particularly laborious and time consuming, as each leaf must be carefully hand rolled at exactly the right temperature to ensure the uniformity in the size and shape of each leaf, that is needed to ensure the resulting tea delivers the exact combination of sweetness and astringency this tea is renowned for.
Brief Health Info
Chun Mee, like all green teas, has high levels of antioxidants that reportedly reduce the incidence of cancer, promote good skin tone and help reduce the affects of aging. Also high in vitamin C, fluoride and calcium, they also promote healthy teeth and bones.
For more information on the health benefits of Green teas, take a look at our article on Tea Health benefit.
How to make Chun Mee
Chun Mei should brewed in water around 194 ºF (90 ºC) for less than 30 seconds. A longer time will give the tea a bitter taste. It can be infused 7 or 8 times.
The source of tea is from the traditional birthplace of this tea, high in mountains of Anhui province. This amazingly beautiful area is a mix of high rugged mountains and dense forests, with the cool temperatures and perpetually misty conditions ideal for growing the delicate buds and leaves.
Chun Mei traces its roots back to a traditional green tea produced in Anhui during Ming Dynasty in the 1600's, called Anhui green tea. As the hand rolling and processing techniques of this tea evolved and improved, the highest quality versions of this tea were given a new name – Chun Mei – to distinguish them from the earlier, inferior, forms. In the nineteenth and twentieth centuries Chun Mei became hugely popular in China, and to this day is the most commonly drunk green tea in the country.