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Chun Mee Green Tea from China

Posted by Gaynor Birkhead on

Chun Mee Green Organic Tea

This green tea is undoubtedly one of the favourites here at the uklooseleafteacompany. With a mild grassy flavour (not earthy) it’s subtle and smooth taste makes for a very nice breakfast cup. Drink without milk and sweetner for the best flavour. Watch the leaves unfurl as it steeps.

Daily consumption of green tea has been associated with a lower risk of death from cardiovascular disease. It is reported that an increase in one cup of green tea per day was associated with a 5% lower risk of death from cardiovascular causes. Green tea consumption may also be associated with a reduced risk of stroke. A review in 2013 of randomly controlled trials concluded that green tea consumption for 3–6 months appears to lower systolic and diastolic blood pressures by a small amount. Additional analyses examining the effects of long-term green tea consumption on blood pressure have reached similar conclusions.

Green tea is processed and grown in a variety of ways, depending on the type of green tea desired. The methods ensure that the optimum amounts of polyphenols and organic compounds are ensured, these affect aroma and taste. The growing conditions can be broken down into two basic types − those grown in the sun and those grown under the shade. The green tea plants are grown in rows that are pruned to produce shoots in a regular manner, and in general are harvested three times per year. The first flush takes place in late April to early May. The second harvest usually takes place from June through July, and the third picking takes place in late July to early August. Sometimes, there will also be a fourth harvest. It is the first flush in the spring that brings the best-quality leaves, which in turn brings a higher purchase cost. Green tea is processed using sun-drying, basket or charcoal firing, or pan-firing are common with less modern methods. Oven-drying, tumbling, or steaming are common modern methods. Processed green teas, known as aracha are stored under low humidity refrigeration in paper bags. This aracha has yet to be refined at this stage, with a final firing taking place before mixing, selection, and packaging takes place. The leaves in this state will be re-fired throughout the year as they are needed, giving the green teas a longer shelf-life and better flavor. The first flush tea of May will store well in this mode until the next year's harvest. After this re-drying process, each base tea will be sifted and graded according to size. Finally, each lot will be blended according to the blend order by the tasters and packed for sale ready for consumption.

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