Emei Zhu Ye Qing Green Tea

Emei Zhu Ye Qing Green Tea is obtained by selecting only the bud and first leaf during the early spring season. This fairly earlier-than-average harvest, coupled with its sourcing from high-altitude gardens on Mount Emei, gives the product a slightly curved, pointed shape very similar to that of young bamboo leaves. The Chinese name Zhu Ye Qing, in fact, can be translated as “green bamboo leaf” and was given to the tea precisely because of the similarity between the two natural elements.

This product is also very close in appearance to Yunnan Que She green tea, but although both come from the Sichuan region, they have quite different characteristics, especially in terms of taste. Emei Zhu Ye Qing turns out to be a tea with a distinct vegetal sweetness and a definite savoriness, combined with a fresh feel on the palate.

Tasting – Sight and smell

Emei Zhu Ye Qing green tea has small, asparagus-green leaves and buds that are very shiny and curved in shape, resembling, as the name of the tea suggests, precisely bamboo leaves. Once infused, they release fresh, sweet vegetable aromas, such as peas, broccoli, and baby carrots, as well as slightly roasted notes. In the cup the liquor is soft yellow, smooth on the palate with just a slight astringency.

Tasting Notes

GONG FU CHA

The first infusion of Emei Zhu Ye Qing green tea surprises with a particularly intense umami taste: reminiscent of steamed zucchini and boiled carrots, yet with a fresh note of fava beans. With the second infusion, a vaguely floral sweetness combined with notes of baked pumpkin and finally chestnut emerge. It is very pleasant the savoriness that is now more clearly perceived and perfectly balances the sweetness of the vegetable notes. With the third infusion, it is the hint of chestnut that prevails, becoming more intense, as well as the sweet roasted notes. The closure is strongly umami, very enveloping on the palate with a silky body.

WESTERN

The first notes of Emei Zhu Ye Qing green tea are a perfect mix of sweetness and savory: the umami brings to mind zucchini broth, while the sweetness comes from notes of boiled carrots and peas. A fresher note of bamboo shoots is also faintly present. Medium notes of pumpkin, baked potato and boiled chestnut can then also be perceived on the palate. Roasted peanut notes are briefly evident on the finish, while the persistence is long, sweet and vegetal.

Place of origin

Emei Mount – Sichuan, China

Production

Emei Zhu Ye Qing green tea has a very classic processing process that involves, after an initial withering in the open, cooking the leaves in large woks heated to temperatures around 180°C to block enzymatic activity and prevent oxidation of the leaves. After these stages, the leaves receive their final shape and are left to rest so that they lose some of the residual moisture inside.

How to prepare

We strongly recommend infusing Emei Zhu Ye Qing tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 80°C (176°F) and proceed with an initial 20-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 – 25 – 30…).

This tea has a longevity of 5-6 infusions.

For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200-mL cup with water at 80°C for an infusion time of 2-3 minutes.

For a better tasting experience, we suggest that you strain the infusion as soon as the brewing time is over. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.

It is recommended that Emei Zhu Ye Qing tea be stored in a cool, dry place away from direct sunlight.