MEITAN CUI YA

This is a delicate green tea that originated during WWII. In 1943, the Central Experimental Tea Factory, temporarily stationed in Meitan to escape the war, collaborated with Zhejiang University to develop a new tea using Meitan tea leaves and Longjing production techniques—this led to the creation of Meitan Longjing, the predecessor of today's Duyun Mao Jian.

Over decades of development, it has evolved into the beautiful and fragrant Meitan Cui Ya we know today. Meitan Cui Ya is made exclusively from the first tender buds that sprout between the Spring Equinox and Qingming Festival each year. Only buds measuring no more than 2 centimeters are selected to ensure quality; approximately 50,000 such buds are needed to produce each 500 grams of tea.

Each Meitan Cui Ya undergoes exquisite craftsmanship. After initial processing, the tea leaves are meticulously hand-ground at low temperatures, with artisans skillfully rubbing the leaves in a 70-degree iron wok for an hour. This process removes the fine villus, resulting in flat, firm, and smooth leaves. When brewed, the tea buds stand upright as if still growing on the tree, exuding an elegant posture.

The refreshing aroma of green apples fills the air, reminiscent of walking through a rain-soaked orchard, complemented by subtle floral notes that uplift the spirit.

Origin: Meitan County, Guizhou Province

Season: Spring. before the Qingming Solar Term.

Raw Material: The Fuding tea tree variety. Single Bud