Chun Mee
珍眉
Green
Its ancestor is a Ming dynasty green from Anhui. As growers perfected the curved shape the tea spread across the mountain provinces, then to Europe, where a century of trade made its name standard in a way the old Chinese lists never did.
The leaves are rolled long and thin and then pan-fired to hold the green. The shape is the point. Someone thought it looked like an eyebrow, and precious eyebrow is what the name means.
What separates it from other Chinese greens is a sourness like plum. Brisk and toasty, nutty underneath, and it leaves your mouth completely clean.
- plum
- toasty
- tart
- Origin
- Jiangxi / Zhejiang, China
- Water
- 85°C / 185°F
- Ratio
- 4 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
European trade canon (CANON §2d principle)
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~4.0g of tea
The session
5 infusions, about 3m of total contact time.
- Steep 115sA brisk edge, plum beneath.
- Steep 220sPlum tartness sharpens the cup.
- Steep 330sA toasty note warms the tart.
- Steep 445sNutty depth rounds the brightness.
- Steep 51m 10sThe finish clears, clean and dry.
Also sold as
Zhen Mei, Zhenmei, Precious Eyebrows
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.