Chun Mee green tea 50g

The Chun Mee green tea, with its physical and taste features, shows the profile of a not oxidized tea coming from production areas far from the most renowned ones.

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The Chun Mee is a kind of green tea which is quite different from the most known greens beginning from the production area. The most renowned not oxidized teas usually are produced in the Zhejiang region while the Chun Mee comes from a more inner region, the Jiangxi. A difference in the production areas cause many changes in how the camelia grow and in the way it is processed so it is expectable also a different range of flavors which can result less known for the western palate. The first big difference of this tea is the color of the leaves which grew with a darker green aspect instead of Long Jing. The second big difference, obviously, is in the taste.

This tea shows particular pungent vegetal feature which could remind of sage or other field herbs. Besides this feature there is a light acidity similar to the one of some seaweeds while the bitterness remain always really controlled during the tasting time. Sip after sip a sensation of freshness starts to spread on the palate while in the aftertaste turns out a sapid sensation, associable to the one of some Japanese green tea.

Place of origin

Jiangxi, China


This green tea has a kind of classic processing so, after a brief withering phase outdoor, the tea leaves are backed in big woks which were heated up at about 180°C in order to stop the enzymes activity and so prevent the oxidation. After these processes the leaves are shaped in their classic flat form and then they could rest until they lost all its left humidity.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 4 grams of leaves (about 2 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 85°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20 ...)

These leaves could be steep about 5 times.

To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 85°C water for a steeping time of one minute and an half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    4g-100ml / 10-15-20... sec / 5 infusions

  • Mug

    2g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Vegetal

  • Instants: Drink


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