I had this tea two very different ways, both western style brewing in a glass tea pot, the first way I had this tea was by using 195 degree water for a 2 minute brew: the result was a slightly burned tea, but it brought out many deep flavors of the tea. There was a slight bitterness to the tea. The second way I brewed this teas was by using 160 degree water for around 2 minutes. The tea produced a wonderful light floral/grassy flavor, light-green/yellow liquor, and the leaves themselves turned a little lighter green after steeping. The tea is a fine example of first flush Spring teas from Sichuan, and unlike the spicy food the region is known for, this tea is mellow, floral, and sweet. I look forward to buying a whole lot more of this tea (at the price point it cannot be beat)!!
2009 Mongshan Premium Zhu Ye Qing Tea
Premium Bamboo Leaf Green (Zhu Ye Qing) Tea
A 2009 first flush early Spring tea from Mongdingshan (蒙顶山) Sichuan, the place famous for its status as the oldest royal tribute tea producer since Tang dynasty. It is now often sold as “Mt. Emei Zhu Ye Qing” to fatch top dollars.
This beautifully made single tip variety brews a flavor that is full, rich, smooth and distinctively fruity. The tea leaf is beautiful. Almost looks like small pine needles and has a nice vibrant green to it. It may be prepared in a regular teapot, a traditional steeping cup (known as a gaiwan), or in individual teacups.
Do not use the boiling water to scald the tea leaves! Allow 1 to 2 tsp. of tea leaves per cup (8oz) of water. Cover with water no hotter than 80C, (158F) and allow to steep for 2 to 3 min.