Meitan Cuiya
Aroma: Clear and fragrant
Taste: Mellow and thick
Shape: Uniform in size
Leaf color: Bright green and oily
Soup color: Green and clear
About Meitan Cuiya
Meitan is at the southern foot of the Great Lou Mountains and on the northern bank of the Wu River, with a mild climate, lots of rain and fog, fertile soil, loose structure and rich in minerals, which is extremely favorable to the growth of tea trees and tea quality. Today's Meitan Cuiya was created in the 1940s, because of the fusion and reference to the production process of West Lake Longjing, originally named "Meitan Longjing", later called "Meitan Cuiya".
From "Meilu green" to "Meitan Cuiya" Liu Ganzhi, Li Lianbiao and other tea experts in Meitan Meiji tea traditional production techniques based on the Hangzhou West Lake Guo surnamed master to Meitan, absorbing the frying method of West Lake Longjing, improve and upgrade, the trial production of Guizhou's first "green color, rich, mellow taste, beautiful shape" flat famous tea - Meitan green. In 1980, Professor Chen rafter, a famous tea expert in China, named it Mekong Cui Piece according to the quality characteristics of tea. 1990s, Meitan tea people created the present Meitan Cui Bud based on the original technique.
湄潭翠芽
How to brew
You can use a thin bowl or glass cup to brew the tea, the amount of tea placed is about 1/4 of the main brewer, the water temperature is 85~90℃, and the legal point is slightly lower in the middle or lower pitch. The first 5 seconds of the first bubble will produce soup, and 5 bubbles can be made. Good Meitan Cuibao is resistant to brewing, even if the taste becomes lighter, the shape of the tea will not change, and the aroma will change between each bubble, but the level of sweetness is relatively uniform.
- Water temperature: 85~90℃
- Brewing method: Middle or down pitching method
- Cupware: Thin bowl or glass cup
Tea growing areas
Planted in the area of Meitan County, Zunyi City, Guizhou Province, China.
