The Green Teas of China

A few posts ago I extolled the virtues of Japanese green teas. The irony is that my first love was actually Chinese greens. There were a few reasons - They are often less temperamental to brew, less likely to go bitter. The flavors are not quite so vegetal or savory; they often have a little more sweetness and subtlety.  They are just a little easier to approach, in my very humble opinion. (Although I will also say that it is definitely well worth the effort to explore and become comfortable with Japanese greens.)

As with Japanese green teas, Chinese green teas are unoxidized. However, for Chinese greens, the tea leaves are plucked, then pan-fired in a round, shallow pan to destroy the enzymes that would turn the leaves brown. (Japanese green teas are usually steamed instead.) The firing often happens on large woks over a fire or heated air. The Chinese green teas are often manufactured by hand - from plucking and firing to rolling and drying, especially for the highest quality Chinese teas.

Some of the more famous Chinese greens include:

Chun Mee or Chun Mei

Chun Mee or Chun Mei is also known as Precious Eyebrows because of the gently arched shape of the finished leaves. Higher quality forms have flavors that are plum-like.

Clouds and Mist

Clouds and Mist is named because of the location in which it is grown on the misty peaks of Lu Shan mountain. It is also called Yunwu.

Dragonwell

Dragonwell is named for the village in which it was produced, this tea is also known as Lung Ching. There are wonderful legends about a dragon that lived in the village’s well and brought rain during a terrible drought.

Gunpowder

Gunpowder is tightly rolled into balls that are reminiscent of gunpowder pellets. It is sometimes called Pearl Tea.

Lu’An Melon Seed

This tea is one of China’s “10 famous teas.” (Although it should be noted that this list is often debated - both in terms of the teas included and the list’s origins. Regardless, this is a Chinese green tea that is quite well known.

Pi Lo Chun or Bi Luo Chun

Also known as Green Snail Spring or Spring Snail Shell, again for its finished leaves that look like spiraled snail shells.