Organic Yunnan Cui Ming Green Tea

Yunnan Cui Ming Green Tea is a premium green tea originating from Yunnan Province, China. Renowned for its high-quality tea leaves, Yunnan is more commonly associated with its black teas and Pu-erh, but its green teas, like Cui Ming, are equally notable. Cui Ming green tea, or emerald tea in Chinese, is referred to as the most important stone in Chinese culture, jade, and especially emerald jade, cui yu. This tea is produced in Puer County of Yunnan Province, and the production of Emerald Green involves careful processing to preserve the freshness and natural flavor of the tea leaves. This organic Cui Ming is grown at a high elevation of roughly 1,500m in the mountains. The tea is quite uniform in size and color and is carefully hand-picked and processed.

The dried leaves are typically bright green, with a uniform and slightly curled shape, reflecting careful processing. It is fresh, grassy, with a hint of floral undertones, characteristic of green teas from high-altitude regions. The tea is crafted with traditional green tea techniques—plucking, pan-firing, and drying—to preserve its delicate flavors and nutrients. It is only very lightly oxidized and brews up a bright emerald-colored tea soup. The infusion is transparent, with a shade of white grapes.

The silvery buds brew a light-bodied liquor with notes of roasted nuts. The aroma is delicate and herbaceous. The taste is smooth, sweetish, and slightly tart, with berry sourness and a lingering finish. The green and fruity notes of this tea linger after tasting, making the moment last even longer. This is a refreshing, easy-to-digest beverage for all day long.

Brewing Guide:
Water Temperature: 75–85°C (167–185°F) to avoid bitterness.
Tea-to-Water Ratio: About 1 teaspoon (3–5g) per 150–200ml of water.
Steeping Time: 1–2 minutes for the first infusion, adjusting for subsequent brews.
Multiple Infusions: High-quality Yunnan Cui Ming can typically be steeped 3–4 times, with flavor nuances evolving with each infusion.