Zhu Ye Qing (Green Bamboo)

Sichuan province has a long history of tea production and two of Sichuan’s mountains (Meng Ding Shan and E Mei Shan) are known to produce some of the best green tea. Zhu Ye Qing originated on E Mei Shan, at a temple called Wang Nian Si. In 1964, a visiting general named Chen Yi was served some of this tea. He enjoyed it so much that he asked the name of the tea. The monks told him it had not been named yet, and asked him to name the tea. He looked at the bright green tea leaves floating straight up in the water and thought they looked like fresh bamboo leaves. He named the tea Zhu Ye Qing (Green Bamboo).

Today much of the Zhu Ye Qing is produced on nearby Meng Ding Shan, where the climate is better and there is more space for growing tea. Our Zhu Ye Qing is completely handmade, and the dry leaves are slightly flattened from the pressure of the tea master’s hand as he dries the tea in a hot wok. The tea is picked in early April when the first leaf is just beginning to open from the bud, resulting in a very high nutritional content. The aroma is refreshing, like walking through a bamboo forest in the morning. Zhu Ye Qing is appreciated for its rich, slightly vegetal flavor and lack of bitterness.

Tea Origin: Sichuan Province, China
Tea Bush: Ming Shan #9
Tea Master: Pan De Yong
Harvest Time: March
Picking Standard: over 80% tea buds with young leaves

Brewing Guidelines
Teaware: 12 oz. glass or porcelain pot
Amount: ¾ Tbs of tea leaves
Water: 185°F filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 5 infusions. Add a little more time for each subsequent infusion.

Note: This tea was formerly named Meng Ding Cui Zhu.