JAS-eTea.com presents 10 Special Chinese Green Teas by JAS eTea, LLC

10 Special Chinese Green Teas

presented by JAS-eTea

10 Special Chinese Green Teas

presented by JAS-eTea

General Info Main Ingredients Polyphenols

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Catechins

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Naturally occurring compounds. Powerful antioxidant, antibacterial, anti-inflammatory and anti-allergenic properties. Most abundant group of plant phenolic compounds. Provide flavor, color, taste of fruits, vegetables, seeds, other plant parts. A dietary source of biologically active compounds, valuable for health. Benefits: reduced risk of cardiovascular disease, cancer, other degenerative disease. Class of polyphenol (high concentration in green tea). The bulk of green tea’s antioxidants, healing potential. Benefits: anti-oxidant, anticarcinogenic, lower cholesterol and LDL in bloodstream, slow blood pressure increase and coagulation of red blood cells, prevent allergies, antibiotic, improve digestion, improve body odor.

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Polyphenols with strong antioxidant properties. Help trap and destroy free radicals and peroxides, keeping them from destroying body tissue. Work with vitamin C to strengthen blood vessel walls.

Glycosides

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Complex sugars that prevent increase in blood sugar.

Carotene

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Organic compound (also in orange and yellow fruits and vegetables) used by the body to make vitamin A (prevents oxidation, increases immunity, anticarginogenic).

Caffeine

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Excites the central nervous system. Prevents asthma. Increases metabolic rate. A diuretic. The amount of caffeine varies.

Flavonols

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Vitamins

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Minerals

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C – reduces stress, fights infection, helps immunity. E – anticarcinogenic, prevents oxidation and infertility. B complex – aids in the metabolism of carbohydrates. Flouride – helps harden tooth enamel, reducing cavities. Zinc – prevents skin inflammation, helps immunity. Selenium – prevents oxidation, heart deterioration. Magnesia – prevents oxidation, increases immunity, assists in digestion of ethyl.

Chinese green tea Green tea is made from the new shoots of the tea plant (actually from various varietals). The tea leaves are dried and processed according to the type of tea desired. Green tea is the most popular form of tea in China. They are made from over 600 different cultivars of the tea plant family Camellia sinensis, resulting in a wide variety of flavors as well as regional teas. Chinese green teas are traditionally pan-fired, oven-dried, and sun-dried, not steamed as the Japanese process goes. As such, Chinese teas are said to have a more "earthy" taste than Japanese teas that tend to be grassy, kelpy, etc. Green tea in China is produced primarily in the provinces of Jiangxi, Anhui, and Zhejiang. However, green teas come from just about all tea-producing provinces there.

10 Special Chinese Green Teas

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Contents

1 2 3 4 5 6 7 8 9 10

Bi Luo Chun Hou Kui Liu An Gua Pian Longjing – Imperial Longjing – Premium Mao Feng Mao Jian Ming Mei Yun Wu Zu Sun Cha

10 Special Chinese Green Teas

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1 – Bi Luo Chun One of the 10 most famous Chinese teas, One of China's top 3 green teas

Quick Facts  

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Also called: Pi Lo Chun, Snail Spring Tea, Green Snail Spring, Blue Snail Spring, Ming Qian Dong Ting Bi Luo Chun Area from: originally Mt. DongTing in Jiangsu (Kiangsu) Province, now versions also available from Guizhou, Yunnan, Zhejian Provinces, Taiwan Harvest Period: Spring Taste: sweet fragrance of peach and apricot Appearance: unopened bud-leaf, curled up like a snail

Grades (best to least)   

Supreme & Supreme I: From Jiangsu, larger, downier, more open leaf, sweet aroma, tastes soft, sweet, slightly crisp, silky. Grades I, II, and III Chao Qing I and II

Other Versions    

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Imperial Grade: Delicate, handmade, very fresh/sweet aroma, tastes sweet, slightly grassy/floral, very satisfying. Competition Grade: Tiny wiry leaves, white downy tips, slightly sweet, velvety yellowish liquid, buttery aftertaste. Jiangsu Pre-Qingming Dong Ting Biluochun Dong Ting Bi Luo Chun (Mount Dong Ting Spring Snail Shell): Created in Ling Yuan Temple of Bi Luo Peak, Dong Shan, now a protected area. Only the leaves picked within Dong Ting West and East areas can be considered Dong Ting Bi Luo Chun. Yunnan Premium Grade: From Yunnan, silver-tipped buds, pale golden liquid, slightly vegetal and pleasant flavor. Yunnan: From Yunnan province, mellow, sweet with hints of apricot, more curly and pleasing to the eye, highest grade available. Formosa Pi Lo Chun: From Taiwan, fresh, sweet.

Leaves before infusing

10 Special Chinese Green Teas

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Description

The Liquid

A classic, refreshing green tea that is famous in China. It has a unique distinctively fruity taste and strong aroma, since the leaves are harvested from tea plants surrounded by fruit trees (the flowers and fruits infuse the leaves with their scent). Collecting the tea leaves is very complex with only the tender tips used in making the tea. The processing is labor intensive, resulting in compact, tender, fresh, and aromatic leaves. When infused, the tea is yellowgreen with a strong, fresh aroma and flavor. Some versions are plucked pre-Qingming, earlier than normal and cheaper green teas, and so is subtler and often excellently balanced, making it highly coveted by green tea lovers. Authentic Bi Luo Chun is from Dong Ting and consists of tightly-rolled first-grade leaves with a tiny fluffy appearance. A certified "Pre-Qing Ming Dong Ting Biluochun" requires it to be produced from the very tender first Spring shoots prior to the 5th of April each year. It has a fresher and paler high-quality.

Leaves after infusing History Bi Luo Chun originated in the area around the eastern peak of Dong Ting mountain in Jiangsu, and it is still produced there. Through the 1890's this tea was ranked first amongst Chinese green teas, and still ranks in the top three. In Chinese the name Bi Luo Chun means “green snail Spring,” based on its tightly rolled appearance like a snail and being picked in Spring. The name dates back to the Qing Dynasty and the emperor, Kang Xi, who renamed the tea from “Xia sha ren xiang” (“scare you to death fragrance”).

Preparation 

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Western Method: 17oz (500ml) of water, 185°F (85°C), 3-4 Tablespoons (8 grams) leaves, 1-6 minutes infusion in teapot of your choice Gongfu Method: 3oz (85ml), 176°F (80°C), 4 grams leaves, 7 steeps (rinse, 15s, 25s, 35s, 50s, 80s, 110s, 140s), gaiwan recommended

10 Special Chinese Green Teas

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2 – Hou Kui

Quick Facts 

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Also called: Ho Kui, Monkey Tea, Monkey King, Tai Ping Hou Kui, Ape Chief, Monky Picked Green Tea, Houkeng Leader, Green Monkey Tea, and numerous variations Area from: Taiping Village, Tai Ping county, Anhui Province Harvest Period: between March and May 3 days after GuYu (grain rain) begins. Dry tea aroma: fresh, orchid and sweet aroma Taste: pleasing clean taste with orchid aroma in tea liquid, extremely fresh, thick, long-lasting sweetness Appearance: Tight, fat, long, jade green hue. Leaves are left flat with impressions of cloth threads visible. Pan-fried & Basket-fried. The absolute highest grades of Tai Ping Hou Kui feature leaves that exceed 15cm in length, are picked in perfectly identical sizes, and bound together with cotton string. Large leaf size means fewer per kilo – 20,000 buds compared with about 70,000 buds of other types of tea. Processing of Ho Kui tea is labor-intensive and by hand. Leaves are pan fried, pressed flat between layers of cloth, cooled; repeated several times; then roasted over a charcoal fire. Tai Ping is the county name, and “hou kui” is the tea name.

Some Versions 

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E 524 – Leaves are fresh green, long, wide, solid, straight, piked at both ends, smell of wild orchids; taste has heady floral tones. Cha Wang Tai Ping Hou Kui – Harvested in early April each year after Gu Yu (grain rain) is over. Leaves are forest/dark green, flat, straight, one budtwo leaves shape. Flavor is fresh, brisk, smooth, lingering sweet aftertaste. Liquid is clean, bright, yellowish green. Super Fine Tai Ping Hou Kui – Leaves are straight, taunt, long, with heavy, rich vegetal aroma. Liquid is pale golden. Good for several infusions.

Leaves before infusing

10 Special Chinese Green Teas

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Description

Infusing in a glass

The leaves are harvested from tea trees growing on hills near Huangshan overlooking Tai Ping lake, a heavily forested area with rich, fertile soil. Skies are overcast for about 1/3rd of the year and humidity remains high – ideal growing conditions. The tea shoots can be as long as 15 centimetres. They are plucked from the Shi Da Cha, a large leaf-variety found only in Anhui Province.The tea has an orchid fragrance. The first infusion is said to be aromatic, second full bodied, 3rd and 4th pleasantly scented. It is famous for the Monkey Rhyme (Hou Yun), a sweet aftertaste that can be found only in the best of Tai Ping Hou Kui tea. Tai Ping is the name of the county. Hou Kui is the name of the tea. “Hou” is after Houkeng, the place where the tea was first made famous. Houkeng means “Monkey Pit,” so called because it is a mountain valley where people took shelter during wartime. “Kui” is from the name of the tea farmer (Wang Kui Chen) who invented this tea in the early 19th century. “Kui” also means large or chief. High grade Chinese green tea is usually small and delicate, but the Hou Kui tea is celebrated for its large leaves and buds. Picking Harvesting is once a year in Spring for just 2 weeks. Picking starts when 20% of the tea shoots have one bud with 3 slightly unfurled leaves. Traditionally, this takes place around 20 April to 5 May. After picking, the tea shoots are made by hand in the same day. Processing 

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Lianjian breaks off the top end of the tea shoots for further processing. A high grade can be 15 centimeters long, which is then baked to about 5 centimeters. Shaqing applies low heat to a large wok to kill enzymes and halt the fermentation process. The process lasts 2-3 minutes. The wok temperature is relatively constant at around 110°C. Maohong, erhong and tuolaohong oven and press the leaves so that they are straight, flat and clasping the buds. Temperature reduces from 100°C to 60°C.

Preparation          

A glass is best to view tea leaves during infusion 2-3 grams per session (based on personal taste) 90-95°C (194-203°F) 1st infusion – about 3-4 minutes 2nd infusion – about 4-5 minutes Pour 50 ml of water into glass Put the leaves into the water Infuse for about 1.5 minutes Pour remaining hot water into the glass and infuse for about 2 minutes before drinking. Infusions: at least 3 times

Note: if you are infusing this tea in a glass as shown here, be sure it can handle hot water.

10 Special Chinese Green Teas

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History

Leaves after infusing

First made in 1900, this tea has since been considered as exceptional by tea connoisseurs, winning a gold medal at the 1915 Panama-Pacific International Exposition held in San Francisco. In 1955, it garnered a place on the list of the Top 10 Chinese teas, a list that changes over the years and remains somewhat in dis-pute among tea experts. Taiping Hou Kui has been produced since the beginning of the 20th century around the small village of Hou Keng. It won the “King of Tea” award at the China Tea Exhibition in 2004 and is one of the China Famous Teas. The original producer was Wang Kui-Cheng from Ho-Keng village. He improved the processing of the local variety of tea known as “jian cha.” So the tea was named “Ho Kui” in his honor, and the best grade still comes from that village. The processed leaves are large and flat.

More About the Area The Tai Ping Hou Kui area is at 700 meters elevation and near a large lake kept full with a dam. The temperature variance between day and night is pretty wide, accounting for the tea’s special flavor. Plus the lake generates humidity and fog for the tea plants. These plants mainly grown on the mountain sides away from the sun’s path. Tea grown under the shade is said to have increased nutrition and sweetness. Steep terrain makes harvesting a challenge. The pluckers must climb up to the tea plants, harvest the leaves (usually by climbing the trees), and then begin their descent.

10 Special Chinese Green Teas

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10 Special Chinese Green Teas

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3 – Liu An Gua Pian One of the 3 Chinese famous teas, One of the 10 most famous Chinese teas

Quick Facts 

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Also called: Emerald Petals Green Tea, Little Melon Seed, Liu An Gua Pian Green Tea, Liu An Melon Seed, Liuan Leaf, Lu An Gua Pian, Lu An Melon Seed, Lu’An Melon Seed Green, Lu'An Guapian, Lu'An Melon Seed Green, Luan Gua Pian, Melon Seed Area from: Lu An, Jinzhai, and Qiyun Mountain, Anhui Province; Lu'An county located in the Dabie Mountains of Western Anhui province. Harvest Period: Spring. Only leaves picked before Grain Rain are used. Taste: Medium yellow, yellow with green tint, bright emerald colored; floral sweetness and aroma of this tea gradually fills your mouth, very refreshing and smooth, hint of smokiness, subtle, lingering, but decided aftertaste. Appearance: Only leaves (emerald-green, long, narrow) 1.5 to 2.5 cms long, no buds or stems (similar to Japanese green tea). A classic, unique hand-made Chinese green tea.

Description One of the ten famous teas in China, Lu An Gua Pian originates from Anhui province. The deep green, long, curled leaves smell sweet and fresh. Once steeped, they yield a light yellow colored cup with delicate ve-getal notes and a roasted seed-like quality reminiscent of toasted pumpkin seeds. Local farmers reap parts of the tea branches, that they sort afterards to a different classes of tea. From the buds Yin Zhen is made, from the first leaves Zhi Pian is made, from the second leaves Gua Pian is made and from the third leves Mei Pian is made. The tea leaves are dried alternately by high and low temperature, that causes their interesting shape and strong, fresh and sweet taste. Handmade only from more mature leaves, without any stems. This gives it a quite distinctive taste compared to most green teas, it is slightly sweet but also has a more complex, almost spicy, overtone to it's taste and aroma. A China's Ten Famous tea and winner of the China Tea Award in 1982 and China Food and Drink Award in 1988 for its superior refreshing taste and quality.

Leaves before infusing

10 Special Chinese Green Teas

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History

The Liquid

One source says Liu An Gua Pian originated circa 1905. According to the owner of a farm where this tea is grown, whose family has lived there for generations, it began when a local tea master from Liu'an Tea Shop purchased a batch of larger tea leaves, then removed the stems and stalks, making the remainder into a new type of green tea. Customers were immediately drawn to it, so local tea farmers started trying to make this style of tea, also. The rolling and pan-frying methods were perfected, resulting in a distinctive plump shape and complex sweet taste. However, the Lu An area has been famous for cultivating high quality tea since the Tang dynasty. Records mentioning this tea were found in Lu Yu's Cha Jing (the first ever book on tea) describing it as a “Superior Tea.” It is said to have been a tribute tea during the Ming Dynasty, and the famous scientist Xu Guangqi praised highly of the tea in his work Nong-zheng Quanshu (Complete Collection of Writings on Agriculture) as “the Liu'an Tea Pieces is the master-work among all teas.” In the early part of the Qing Dynasty, it was listed among the tributes to the em-peror. In modern times it was specified as a special tribute tea for the Central Military Commission, which was loved by Zhou Enlai. In 1971 during the first visit of the former U.S. Secretary of State to China, the tea was presented as a national gift to our foreign friends.

About Qiyun Mountain Qiyun Mountain is in Liu'an Country, Anhui Province. The farms are above 1,500 ft elevation (500 meters) on the steep slopes and surrounded by natural forest and high mountain peaks.

Processing Liu An Gua Pian Made of pure leaf – no buds or stem – 2nd leaf from tip is best. Leaves are spread out, cut by hand to remove stems and central leaf vein, creating equalsized single pieces, left out to wither, stir-fried over high heat, re-quiring perseverance and skill. Done three times in a room where the door and windows are shut tight. Due to thorough frying, the raw leaves have a toasted smell. If they smell fresh, frying was not done properly.

Preparation  

Western: 17oz (500ml) water, 185°F (85°C), 3 tablespoons tea leaves, 1-6 mins infusion in teapot Gongfu: 3oz/85ml, 176°F (80°C), 3 grams tea, 4 infusions : rinse (5s), 30s, 60s, 90s, 120s; gaiwan recommended, uncovered while infusing

Tip: Avoid pouring hot water directly on the leaves.

Leaves after infusing

10 Special Chinese Green Teas

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4 – Longjing Imperial

Quick Facts Also called: High Mountain Long Jing, Dragonwell, Lung Ching Area from: Chunan county, Zhejiang Province Harvest Period: Spring, April 5th Taste: Aroma: fresh chestnut, pleasing light orchid. Taste: super fresh, thick, long-lasting sweetness and high floral aroma Appearance: Tea tree: Local longjing bush over 100 years old. Picking standard: One bud with one leaf. Shape: Tight, flat. Dried tea color: yellowish-green hue with massive tea hair

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Description Longjing is one of China’s top 10 teas and considered the best by many who are devoted to green tea. The leaves are flat and smooth tea (resembling pine needles) and pale green. This high mountain Longjing is directly purchased from a local tea farmer by our supplier in China. The tea field is at an altitude of 1,000 meters. This tea is only picked one time in Spring. The rest of the year the tea plants rest and grow. The leaves are hand-picked and pan-fired to bring out the high chestnut aroma mixed with light orchid fragrance, so good that it makes you want to eat the leaves. The liquid has a floral, delicate, sweet character. A great way to relax after a busy day. Grades (best to least), established by the Chinese government:       

Superior (qiqiang)* Special (queshe) Grade 1 Grade 2 Grade 3 Grade 4 Grade 5

This system of grading is meant to standardize the production of Longjing tea. *Picked between Qing Ming & Great Rain (April 5 to April 21).

Leaves before infusing

10 Special Chinese Green Teas

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History

The Liquid

Longjing tea is named after a small town near Hangzhou city in Zhengjiang Province of China. The name “long jing” translates as “dragon well” in English; this tea sometimes goes by that name. The tea has been produced more than 1,000 years and is one of the most famous teas of China, praised for its high quality and smooth taste. Longjing was a favorite tea of many of the emperors of China, most notably Qianlong of the Qing Dynasty (1644-1911 AD). Qianlong praised the tea by writing poems about it and studying how to process it.

About Dragons and Tea China, land of tea, has nine different dragons:         

Dragon King Yinglong the Winged Dragon Dilong the Underground Dragon Shenlong the Spiritual Dragon Tianlong the Celestial Dragon Panlong the Coiling Dragon Huanglong the Yellow Dragon Fucanglong the Dragon of Hidden Treasures Li the Homeless Dragon

They are mainly beautiful, friendly, and anxious to impart knowledge to us humble humans, who are naturally too proud to listen to their wisdom. Eastern dragons are found in jade carvings, paintings on silk, and elsewhere. A popular story about the Dragon Well is of a Taoist priest living in the area around 250 AD who told farmers to pray to a dragon living in a nearby well. The rains came and the well became famous. The Dragon Well Monastery still stands next to the well. When you swirl your hand in the pool of water, a twisted swirl or dragon-like effect appears deep within the water then disappears. It is believed that this is caused when dense, underground water is stirred and raised to the surface to mix with a lighter density ground water. The dense water then sinks again. You have to see it to believe it. Locals have a story that the well is connected underground with the sea and that a dragon lives within. Maybe so.

Preparation          

A tall, clear glass (around 200ml cap.) to view buds while infusing 2-3 grams (based on personal taste) 185-194°F (85-90°C) 1st infusion: about 2-3 minutes 2nd infusion: about 3-4 minutes Warm up the glass and pour out the hot water Put leaves in the warm glass and rotate it gently and smell the aroma Pour 1/3 of water into glass, rotate the leaves in the water gently for 10 seconds and smell the aroma Fill glass with water for the first infusion Infusions: at least 3

10 Special Chinese Green Teas

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The Dragon in Chinese Myth & Symbology

Leaves after infusing

Dragon (lóng 龍 or 龙)     

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One of the 12 Symbols of Sovereignty. One of the 12 animals of the Chinese Zodiac. Enjoys a very high reputation in Chinese culture. Considered the Supreme Being of all creatures. Token of: authority, dignity, honor, success, male vigor, fertility, ultimate abundance, rain, good harvests, prosperity, good fortune, benevolence, longevity, renewal of life. Symbol of the natural world, adaptability, transformation, believed to live in the mountains or in the seas and can fly into the heavens. Dragons with 5 claws – a symbol of the Emperor, the Son of Heaven, and imperial family. Dragons with fewer claws – adorn hanging fabrics, decorative textiles, etc.

An interesting tidbit: “Cinnabar” is a common ore of mercury, generally occurring in areas of recent volcanic activity and alkaline hot springs. The name is supposed to be from a Persian word meaning “dragon blood.”

Processing Longjing   

Sha Qing (killing the enzyme): after picking, leaves are pan-fried to halt oxidation. Huo Guo (making the shape and taste): frying the leaves to produce the special quality of Longjing tea. During the processing, a little tea wax is needed on the wok to avoid the tea leaves getting burnt.

10 Special Chinese Green Teas

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10 Special Chinese Green Teas

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5 – Longjing Premium

Quick Facts     

Also called: Wild-growing high mountain Long Jing Area from: Chunan county, Zhejiang Province Harvest Period: Spring, around April 12 Taste: super fresh, thick, long-lasting sweetness and high floral aroma Appearance: Tea tree: Local old longjing bush over 100 years old. Picking standard: One bud with two leaves. Shape: Tight, flat. Dried tea color: yellowish-green hue with massive tea hair. Aroma: fresh chestnut, and pleasing light orchid aroma.

Description This is a rare Longjing with strongest chaqi from a tea field abandoned for over 30 years and now being harvested. It is directly purchased from the local tea farmer on a mountain over 1,300 meters high. During the tea-picking days, pickers get up at around 3 AM and walk 2.5 hours up a mountain road to this abandoned tea field. The tea bushes are wild-growing and tall, with an average height of over 1.5 meters high. The pickers have to cut down some branches to pluck the buds. Picked only one time per year and never cut down the branches, plus the natural good environment, this wild-growing Longjing has the strongest chaqi of this style of tea, which can also be seen by its big, fat buds than other Longjings. It has a strong chestnut aroma mixed with ligh orchid fragrance. Thick but delicate taste with a rich mouth feeling after sipping the liquid.

Leaves before infusing

10 Special Chinese Green Teas

History See it here.

Processing Longjing See it here.

Preparation See it here.

Leaves after infusing

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The Liquid

10 Special Chinese Green Teas

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6 – Mao Feng (Zhejiang Version) One of the 3 Chinese famous teas

Quick Facts    

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Also called: Zhejiang Mao Feng, High Mountain Maofeng Area from: Chunan county, Zhejiang (Chingkiang) Province Harvest Period: Spring April 7 (First Flush) Taste: Fragrant aroma with a hint of pleasant nutty note, full flavor and long lasting aftertaste. Infusion color is tender green with a luster of ivory. Super fresh, thick, long-lasting sweetness and high floral aroma. Aroma: fresh pleasing orchid aroma. Appearance: Emerald-green young and tender tea leaves (mixture of one bud one leaf and one bud two leaves). Tea tree: Local bush variety over 80 years old. Picking standard: One bud with one leaf or two leaves. Shape: Twisted, tight and slim. Dried tea color: light yellowish-green color.

Description Carefully hand-picked one bud with one or two leaves, this high mountain Maofeng enjoys very pleasing, charming orchid aroma, delicate, and soft tea liquid. This high mountain Maofeng is from a tea farm in Chunan county, Zhejiang, at over 1000 meters altitude. The leaves are harvested only once per year in Spring. The local tea bush variety is at least 80 years old. The tea has a very good high mountain taste in your tongue and mouth, with long-lasting sweetness. This is a popular Chinese green tea, great for enjoying a healthy everyday cup or two. It is a very strong tea with lots of mileage per pot.

Leaves before infusing

10 Special Chinese Green Teas

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What is Mao Feng?

The Liquid

Mao Feng is the leaf grade, meaning it is just the leaf bud and one opened leaf. Most Chinese tea names have two parts. General rules:  

First part is usually the region that the tea is from. Second part is usually the style of tea descriptive.

Sometimes, though, both parts are descriptive. For example, Jiu Hua Mao Feng refers to mao feng style tea from Jiu Hua Mountain but Jasmine Mao Feng and Mao Feng Snow Flakes refers to the flowers (Jasmine and Snow Flakes) used to scent the teas. Mao Feng refers to a tea made in a similar method as in Huang Shan Mao Feng. However, Keemun Mao Feng is a red (black) tea named Mao Feng but that looks more similar to green tea but quite different from green tea Mao Feng.

Preparation Leaves after infusing          

A tall, clear glass (200ml cap.) to view infusing buds 2-3 grams (based on personal taste) 185-194°F (85-90°C) 1st infusion: 2-3 minutes 2nd infusion: 3-4 minutes Warm up the glass and pour out the hot water Put the leaves in the warm glass, rotate it gently, and smell the aroma Pour 1/3 of water into the glass, rotate gently 10 secs. and smell the aroma Fill the glass with hot water for the first infusion Infusions: at least 3

10 Special Chinese Green Teas

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7 – Mao Jian One of the 10 famous teas of China.

Quick Facts    

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Also called: Green Tip, Downy Peak of Xin Yang, Xin Yang Fur Tips, Tippy Green, Hairy Tips Area from: Hei Long Tan area, Xinyan, Henan Province Harvest Period: Spring, April 6 Taste: super fresh, thick, long-lasting sweetness, high floral aroma; spicy aroma with fruity elements, flavor is sweetly floral, slightly spicy, light note of citrus. Appearance: Tea tree: Local old Maojian tea bush. Picking standard: One bud with one leaf. Shape: Tight and long shape. Dried tea color: Dark green hue with massive silver tea hair color. Aroma: fresh chestnut, and pleasing floral aroma. Appearance: subtle, slightly curled, like pine needles.

Description The most flavorful and fragrant of all Chinese green teas. Xin Yang Mao Jian is treasured for its refreshing taste and pleasant aroma. This tea is tender buds and can be infused three times by using a big glass cup vessel. The finest and most tender Xin Yang Mao Jian tea leaves are picked from tea trees growing in the high mountain area of Xin Yang. This harvest area is called “5 Mountains and 2 Pools.” The name can be divided into two parts that are asso-ciated with two aspects: "Xinyang" (信阳) is the Xin-yang city in Henan, China that produces this type of tea; "mao" (毛) means tiny fuzz in cup when brewed, "jian" (尖) refers to shape of tea leaves: sharp, full young leaves. The best quality tea comes from leaves harvested in mid-April (Yu Qian Tea). The leaves are rare and fresh, so the price will be 2-3 times higher than tea produced later.

Leaves before infusing

10 Special Chinese Green Teas

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History

The Liquid

Xinyang has a tea history dating back about 2300 years. In the past century, Xinyang Maojian has been considered one of the 10 best teas in China. It is wellknown and very popular today in Henan province, where people drink it after a busy day. Over a century ago there were 8 famous tea shops:        

Yuanzhen Tea (元贞茶社，1903); Longtan Tea (龙潭茶社, 1903); Hongji/Cheyun Tea (宏济/车云茶社,1910); Yushen Tea (裕申茶,1911); Guangyi Tea (广益茶社, 1912); Wanshou Tea (万寿茶社, 1913); Guangsheng Tea (广生茶社, 1915); Bohou Tea (博厚茶社, 1919).

In 1914, the tea won a golden medal at the 1915 Panama Pacific International Exposition. Over the 100 years since then, the tea shops disappeared, but Longtan Tea survived and has developed into a group of companies (Henan Xinyang Maojian Group).

Leaves after infusing

Preparation        

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Processing demands great skills and knowledge of the original proceedings.

Glass cup, glass gaiwan, or porcelain pot – 200ml cap. 185-194°F (85-90°C) 2-3 grams of tea leaves Warm up the vessel, then to pour out the hot water Smell the dried tea fragrance Put the dry leaves in the vessel and shake it gently for 3-5 seconds Smell the dried leaves aroma 1st infusion: pour 1/3 of hot water in vessel, rotate the leaves gently in the water, smell aroma, infuse 1-2 mins., sip liquid 2nd infusion: pour hot water in vessel, infuse 2-3 mins. Successive infusion times can be 1 minute longer than previous until the tea liquid taste is weak.

10 Special Chinese Green Teas

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8 – Ming Mei (Jiangxi Imperial Version) – need info

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Also called: Lady’s Slender Eyebrow Area from: Wuyuan county, Jiangxi Province Harvest Period: Spring Taste: super fresh, sweet, mellow, and high floral aroma Appearance: Picking standard: One bud with one leaf. Shape: curved like eyebrow, tender and even. Dried tea color: light yellowish-green hue. Aroma: fresh & clean flower fragrance/ fired chestnut aroma.

Description Ming Mei is one of the famous green teas in Jiangxi Province and named after its shape, which is similiar to a lady's slender eyebrow. Grown in high mountains in Wuyuan county. The carefullypicked bud and one leaf sets are covered with silver tea hair and have a rich in aroma similar to fried chestnuts. Sweet tea taste, lingering aftertaste. No matter how long you infuse it, this tea won't get bitter. Wuyuan mingmei is a type of green tea native to Wuyuan County in Jiangxi Province. The village is widely hailed as the most scenic of China’s countryside. The name mingmei literally means “eyebrow tea,” describing the shape of the processed leaves, like a beautiful woman’s eyebrow, long and thin with a perfect arch. Wu Yuan is the hometown of Chinese green tea, where ridges and peaks rise, ravine streams billow, rains come in sufficient amounts, and winds are gentle. The region abounds with famous teas due to its special climate and soil. WuYuan MingMei tea grows only in the WuYuan mountains and is harvested in small quantities in early Spring. The rich soil and abundant rainfall make the perfect growing environment for this delicious and fresh tea.

Leaves before infusing

10 Special Chinese Green Teas

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History

The Liquid

The history of WuYuan MingMei Wuyuan green tea is historically famous. According to the record in Chajing, the only professional and culture-based book created by Lu Yu who was respectably called Saint of Tea, it was ranked top-level green tea in Tang Dynasty of China. Wuyuan tea was acclaimed to be the treasured in Song Dynasty, and in dynasties of Ming and Qing, Wuyuan green tea was ranked the list of royal tribute. In 1915, Wuyuan got the gold medal of Panama-Pacific Intenational Exposition. In 1935, in an authoritative book named All About Tea ,Wuyuan green tea was praised to be the best green tea in China. In 1999, Wuyuan green tea won the gold medal of Kunming International Horticultural Exhibition.

Leaves after infusing

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Processing the Leaves       

Plucked Air-dried in shade Sun-dried Hand-rolled Baked Stir-fried Baked again

Glass cup, glass gaiwan, porcelain pot – 200ml cap. 185-194°F (85-90°C) 2-3 grams of tea Warm up vessel, pour out the hot water Smell dried tea fragrance Put leaves in vessel, and shake the vessel gently for about 3-5 seconds, then smell the dried leaves aroma. 1st infusion: pour 1/3 of hot water in vessel, rotate the leaves gently in water, smell floral aroma, infuse 1-2 mins., sip liquid. 2nd infusion: pour hot water in vessel, infuse 2-3 mins. Successive infusion times can be 1 minute longer than previous until the liquid taste is weak.

10 Special Chinese Green Teas

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9 – Yun Wu (Zhejiang Imperial)

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Also called: Cloud Mist Area from: high mountain area in Jianghua, Zhejiang Province Harvest Period: Spring Taste: Tea liquid color: light yellowish-green hue. Taste: super fresh, sweet, mellow with high aroma. Appearance: Tea tree: local tea bush. Picking standard: One bud with two leaves. Dried tea color: dark jade hue with tippy tea buds. Aroma: fresh, nutty.

Description Yun Wu is made of carefully-selected 1 bud with 2 leaves – dark green, well-formed with a slight twist. It has very high, nutty aroma, and a thick, mellow taste with a lingering sweet aftertaste free of bitterness or astringency. A high mountain, pre-Qing-Ming tea (the most-prized early Spring teas) that is harvested at the end of March. These teas are unique for the natural shading they receive from persistent heavy cloud cover. Like the deliberate methods used by the Japanese, this shading inhibits photosynthesis and causes a chemical reaction in the plant that gives it a deep green color and its bright, fresh flavors.

Leaves before infusing

10 Special Chinese Green Teas

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History

The Liquid

Yun Wu was mentioned in the first ever book about tea by Lu Yu (Classic of Tea) in 780 AD. It was an Imperial Tribute Chinese green tea for approximately a thousand years, ever since the Song Dynasty, due to its flavor, sweetness, and as a longevity tea. It was originally from the Lushan mountain area in Jiangxi Province, but is now grown elsewhere. The Lu Shan Mountains area is a preserve of approximately 350 square kilometers (123,000 acres), with waterfalls, caves, and 171 well-known peaks. Records of the Lushan Mountains area go back as far as the Xia dynasty (22th-19th century BC). Several religious schools have been located there, starting in the 4th century AD. The White Deer Cave Academy on Mt. Lu was a world center for philosophy, art, literature, ethics, and religious teachers for over 800 years.

Leaves after infusing Preparation        

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Glass Cup/Gaiwan, porcelain pot – 200ml cap. Water: purified or mineral is the best. 185-194°F (85-90°C) 2-3 grams of leaves Warm up the vessels, then pour out the hot water Smell dried tea fragrance Put leaves in vessel and shake gently for about 3-5 seconds, then smell the dried leaves. 1st infusion: pour 1/3 of the hot water into the cup, rotate leaves gently in the water and smell the pleasing floral aroma, then infuse for 1-2 minutes and sip the liquid. 2nd infusion: pour hot water in the vessel, infuse for 2-3 minutes. Successive infusion times can be 1 minute longer until the tea liquid taste is weak.

10 Special Chinese Green Teas

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10 – Zi Sun Cha

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Also called: Purple Bamboo Shoot, Chang Xing Zi Sun, Ghu Zu Zi Sun Area from: Zhang Ling tea farm, Changxing county, Zhejiang (Chingkiang) Province Harvest Period: Early April Taste: Aroma and taste are completely different from Anji Baicha and other famous green teas. Fresh like bamboo, a light macadamia nut taste, and lightly sweet wild flower aroma. The sweetness is mild, soft, quickly builds on sides of mouth. Use fewer tea leaves than for other green teas. Appearance: Picking standard is 1 bud with 1 or 2 leaves from a local bush variety over 100 years old. Tight, slim shape, dark green color. Processed buds are green in color but once infused, a slight purple color on part of the buds. Leaves are only picked once per year in Spring. Then, those branches are cut off the tree and processed into fertilizers. The trees rest the remainder of the year. “Zi Sun” is literally “purple bamboo shoots”; the fresh leaves & buds are a light purple color, the buds resemble top of newly-sprouted bamboo shoots. This tea is a very limited production and tends to sell out fast, so we were fortunate to find a supplier of a high-quality version.

Leaves before infusing

10 Special Chinese Green Teas

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Description

The Liquid

Years ago we could detect faint hues of purple where the leaf meets the stem, but not so much these days. However, the dry tea is still composed of budsets, making it prized among connoisseurs. The tea plants grow wild and are not uniformly trim-med as they are in commercial gardens. They are also surrounded by bamboo and other native trees. Birds keep down the amount worms and bugs, so no additional measures are needed. Bamboo leaves fall to the ground and make a natural fertilizer. Tea pickers carry small baskets around their waists and wear rain proof clothing to protect against all the water on the wild tea bush leaves. The wild bushes vary in size and shape, so the plucking task is a challenging one. The picking standard is 1 bud: 1 tender leaf with a short sprig. Processing the Leaves The picking is done in the morning, while the pro-cessing is done in the afternoon. 

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After picking, leaves are let wither about 2 hours to make them pliable for processing. (Fresh leaves break if you fry them right away.) Both hands are used to fry this tea – a glove on the right hand, and a bare left hand to check the wok temperature. (Unlike Bi Luo Chun or Dragon Well, this tea must be gently fried to preserve the puffy shape of the leaves.) Leaves are set to cool to room temperature, usually about 2 hours. Leaves are dried by roasting on top of bamboo drum holders above a charcoal pot. The fire is thickly covered with ashes to avoid a charcoal smell in the tea leaves. The temperature is kept very low and the windows and doors open. The leaves are roasted slowly for at least 2-3 hours to remove most of the moisture and let the tea stay fresh longer. (If you don’t dry it enough, the tea will get old very quickly.)

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Use spring water heated to 80-90°C (180- 195°F) and multiple short steepings Infuse in a tall & straight glass cup (about 200ml) to view buds in the water 2-3 grams 1st infusion: 2-3 minutes 2nd infusion: 3-4 minutes Warm up the glass and pour out the hot water Put the dry buds in the warm cup and rotate it gently, smelling the aroma Pour 1/3 of the water into the glass, rotate the teas in the water gently for 10 seconds, then smell the aroma Fill the glass with the hot water for the 1st infusion Infusions: at least 3

10 Special Chinese Green Teas

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History

Leaves after infusing

Zi Shun may not be so well-known these days but it used to be the tribute tea in Tang Dynasty (619-907 AD) and was the Emperor’s most favorite tribute tea. It was even described by Lu Yu as China’s best tea ever. Zi Sun was also one of the earliest teas to be recorded in Lu Yu’s tea journal, Cha Jing (The Classic of Tea). In addition to writing the first book about tea, Lu Yu built the first Tribute Tea factory for the emperor in Gu Zhu Mountain in Zhejiang Province in 846 AD. He added that stones add minerals to help the tea taste better as well as filtering water and helping the soil breathe, and this area had those ideal conditions. This version is from the Zhang Ling tea plantation, one of the original places where the tribute version was from. The plantation is at an elevation of over 500 meters. Originally, the tea was only buds (shaped like bamboo shoots); these were steamed into cakes and ground into a powder. Around 1368 AD, they had changed to infusing the buds whole, and the picking standard was changed to a bud and 1 or 2 leaves to give it a much richer and smoother sweetness. Tribute Tea Processing When making this tea for the emperor each year, 30,00 people would be employed during early Spring. There were a lot of tea gardens and at least 1,000 people who worked all year long caring for them, watching the factories, etc. A temple was built along-side the tribute tea factory and watched over by monks. Each year before tea picking, the local gov-ernment would pray, refrain from eating meat for 5 days prior, and bathe vigorously to honor the tea. Chinese believe that the first tea is the best, so the first tea of the season would be sent to the center of China, Xi An, the capital during the Tang Dynasty. The tea had to arrive before April 5th, Qing Ming Festival where Chinese show respect to their ancestors and the king of the sky, thanking him for allowing spring to come, asking him to bless the coming harvests. A silver bottle of water Gu Zhu, as well as the first tea picking would be sent by the horse express. It was the emperor’s favorite, sipped while praying to his ancestors.

More About the Area Gu Zhu is the name of the village where the first tribute tea factory was made in 785 AD. Mountains are on three sides, and the fourth (facing east) runs down to Tai Lake. Fog rolls over the village, and the water is very pure for infusing the tea. Mt. Guzhu (elev. 355 meters) rises up in the northwest of Changxing County, Huzhou City, Zhejiang Province. The area is under the jurisdiction of Gu Zhu village and has long been a tea producing area, with Zi Sun being the most famous. Mt. Guzhu adjoins on some low hills of Mt. Tianmu in the northwest, including Mt. Huanglongtou, Mt. Zhuomuling, Mt. Xuanjiu, and Mt. Wutou. These form a natural barrier to the winter cold. Mt. Guzhu is 10 kilometers from Lake Taihu to the east. In Spring and Summer, southeast winds bring humid air from the Taihu Lake into the mountain valleys. The area has lush vegetation, providing shady cover for the tea trees. The mountains are covered with a thick layer of dark sand soil rich in nitrogen, phosphorus, and potassium.

10 Special Chinese Green Teas

presented by JAS-eTea

JAS-eTea Guide to Buying & Enjoying Chinese Green Tea Most green teas we carry are from China, so this guide focuses on them. Healthier living has promoted green tea consumption. But the flavor can be harsh, bitter, grassy, or astringent due to improper steeping and/or lowgrade leaves, often bagged. They can be months old and stale. How do you distinguish a truly fine Chinese green tea? It’s easy.

Step 1: Identify what qualifies a tea as green Generally, it’s the almost total lack of oxidation of the tea leaves. However, there are other factors to consider, like these:

About Us JAS-eTea.com is your friendly online tea store. We share our love of teas with you and appreciate your business, wishing you all good health. We offer:  over 300 premium teas from China, Taiwan, India, Thailand, and more  quality teawares and books  loose leaf & sachet flavored teas  herbal teas and decaffeinated teas  chais (spiced tea in style from India)

Our Mission

 Generally harvested 3 times per year: April-May, June-July, JulyAugust.  Undergo a multi-step process of steaming, pan-firing, and/or rolling before being dried to halt the oxidation process.  Little oxidation (10% max. acceptable).

To promote the knowledge and awareness of fine teas and meet your expectations of what an exceptional tea vendor should be.

Step 2: Identify which are fine green teas

Our Goals

It’s important to identify the premium fine green teas. More tea vendors cash in on the growing interest in this type of tea, so what you often find in stores isn’t of high quality.

Leaves harvested in Spring are best. While these teas, when properly stored, can stay fresh for years, many prefer them “fresh off the plane (or boat).” Often, tea connoisseurs will rush to preorder them from vendors. Green tea grades: The key here is how the leaves are harvested and processed, the cultivation of the tea trees/bushes, and even the village they are from. Wild or uncultivated tea trees are said to be best. So is hand harvesting and pro-cessing. The villages are too numerous to list here. See our full guide for more info. An example: The best Dragonwell is said to come from Shizi Feng, followed by Mei Jia Wu, and Xi Hu “West Lake,” and are further ranked into 10-13 grades. Top: one bud and a leaf. 2nd: one bud and two leaves.

Provide the best service available. Service is paramount in any business endeavor. If you ever have a concern, please let us know so we can improve. 2. Be your tea source of first resort. When you think of tea, we want you to think of JAS-eTea! 3. Keep improving our selection of products. If we don't have the tea you are looking for, let us know. We’ll do our best to acquire that tea for you.

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What to look for in highest quality Chinese green tea grades:

Purveyors of Fine Teas

 Not blended with other styles of tea.  Typically a green or yellow color in the cup  Flavors ranging from grassy to sweet with mild astringency.

10 Special Chinese Green Teas

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Step 3: Know how to handle fine green teas Your fine green teas, properly stored and infused, will delight you. Preserving your fine green teas For best results, store these teas in a cool, dry place in an airtight container. You could even store them in your refrigerator as long as you don’t take them out and put them back in frequently, which could degrade the teas overall. Proper infusion of fine green teas:  To infuse a green tea at its best use about 2 grams of tea leaves per 100ml of water (about 1 teaspoon per 5 ounces of water).  Gaiwans, small teapots, Yixing clay teapots are best but not mandatory.  Loose leaf steeping allows for fuller infusion, or use an infuser that fits in your cup for easier multiple infusions.  Generally steep in cooler temperatures (below boiling), depending on quality: - Lower quality: 81-87°C (180-190°F) - Higher quality: 61-69°C (140-160°F)  Infusing times are usually longer, allowing leaves to expand fully: - Lower quality: 2-3 minutes, 2 infusions - Higher quality: about 30 seconds, 2-3 infusions  With very high-quality teas like Chinese gyokuro (“Jade Dew”), use more leaves and steep multiple times for short durations.