Chunmee,is a top grade of Mee Cha.Mee means eyebrow in Chinese,indicating the shape of tea is curved,thin and tight,just like each single hair of eyebrow. Chunmee means treasured Mee Cha,is another style of fried green tea.It is also originated in Zhejianng Province of China and became a major exporting tea from Qing Dynasty.

Chunmee is slender shaped fried green tea.The production procedures are basically the same as we introduced in Gunpowder Tea, but in the step of rolling,it is shaped into tiny slender shape. Ghunmee is very condensed in its aroma, a full bodied green tea. 

Brewing: Green tea is better with lower temperature infusion.For roasted green tea, water temperature around 80°C-85°C (176F-185F) can reduce the dryness and bitterness of tea.For steamed green tea, try lower temperature around 70°C (158F) for starting. 

Chunmee  tea is very tightly shaped, use 0.8 tsp with 120cc(4oz) 80°C-85°C (176F-185F) water (or try lower),steam about 40 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3 infusions.The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.