Often referred to as “Precious Eyebrows” due to the shape attained during rolling, Chun Mee has been enjoyed by the Chinese as a health giving and vitalizing drink packed with anti-oxidants.
Originally grown in Jiangxi province its popularity has spread to Anhui and Fujian.
More acidic and less sweet than other green teas, a medium bodied infusion produces a golden liquor that is fuller, pungent and slightly toasty with a faint smokiness.
Best appreciated without any addition of milk.
Let the freshly boiled water cool for 2 minutes then brew for 2-4 minutes.