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Mei Cha (eyebrow tea) is the most popular type of green tea in China because of its rich taste. Most Mei Cha is machine cut to create even shapes for grading but often leads to a bitter heavy flavor. Our Yin Gou Mei Cha is picked during early spring without machine cutting thus the processed tea is longer than normal and resemble fish hooks. This hand picked tea results in a robust flavor without bitterness. Once brewed noticed the beautiful jade tea color and fresh aroma.
Location: Anhui Province
Tea Bush: Huang Shan Qun Ti Zhong (Yellow Mountain Local Bush)
Tea Master: Wang Fang Sheng
Harvest Time: April 15-30th
Picking Standard: 1 bud 1 leaf
Brewing vessel: glass cup, gaiwan, glass or porcelain pot
Brewing Guidelines: 1st infusion 1/2 Tbs per 12 oz 180F for 1 min
Infusions: at least 3 times
Aroma is grassy and kelpy, with a smell that reminds me of sugar cookies. Full bodied with some nice astringency. Strong, green, vegetal, and very lingering. In the cup it is bright and clear, greenish, yellow/gold.
This is very distinctly “green”…sort of epitomizes what I’m thinking when I think of green tea. By third of fourth infusion the kelpy aroma is less pronounced, and the flavor tends more towards sweetness.
Very enjoyable!
