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The name Chun Mee (珍眉) literally means “Precious Eyebrow.” It refers to the finely curved shape of the processed tea leaves, which resemble graceful eyebrows. The word “Chun” conveys value and rarity, highlighting the refined quality of the tea.
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Chun Mee is distinctive for its eyebrow-shaped leaves and brisk, slightly tart taste. It has been a popular everyday tea for centuries, especially in China and North Africa, where it is often enjoyed plain or blended with mint. Its lively character, refreshing liquor, and versatility make it unique among Chinese green teas.
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Fresh and brisk, with a slight tartness that gives it a lively edge. The liquor is yellow-green, smooth on the palate, with a light vegetal note and a lingering, gentle sweetness.
Recommended Gongfu Brewing Method
Recommended Teaware for Chun Mee:
Use a gaiwan or a glass teapot to enjoy the eyebrow-shaped leaves as they unfurl. Yixing clay teapots are not recommended, as they may soften the brisk flavor.
Water Temperature:
70–80 °C.
Brewing Instructions:
Leaf-to-water ratio: 1 g of tea per 50 ml of water (1:50).
For example, with a 150 ml gaiwan, use about 3 g of tea.First infusion: Steep for about 40 seconds at 70–80 °C, then pour out completely.
Subsequent infusions: Increase steeping time by 5–10 seconds with each round.
This tea can be brewed at least 4–5 times, each infusion showing its refreshing and slightly sweet character.
Essential Info
Chinese Name: 珍眉 (Simplified) 珍眉 (Traditional)
Region: Jiangxi , China
Harvest Time: 2024
Description:
Chun Mee, or Precious Eyebrow, is a classic Chinese green tea named for the delicate eyebrow-like curve of its leaves. The slender, twisted leaves brew into a clear yellow-green liquor with a brisk and refreshing taste. Smooth and slightly tart, with a lingering sweetness, Chun Mee is valued as both a daily tea and an export favorite.
Tasting Profile:
Fresh, brisk, and slightly tart; smooth texture; yellow-green liquor with a clean, lingering sweetness.
