This classic organic tea from China is carefully hand-rolled during manufacture to attain the delicate eye-brow shape that it is known for. For this reason, Chun Mee is also referred to as "Precious Eyebrows." This Fair Trade Certified organic loose leaf tea produces a medium-bodied golden infusion with a slight fruity tartness that some liken to plums. A very faint smokiness can also be detected from the vigorous rolling and firing process used on this organic green tea.
Ingredients: organic Chinese green tea
Serving Size: one level teaspoon per 8 oz cup of water
Aubrey Says: I like that this tea has a bit more body than our Huang Shan Hair Tip and Dragonwell green teas, while retaining some of their delicate qualities.
Jeremy Says: An excellent representation of artisanal Chinese tea-making.
Posted by Dossa on 9th Feb 2015
I drink two cups of this in the morning as an "everyday tea"and find that one strainer with a tsp will, indeed, make two cups. This tea grows bitter FAST in the mug so I do not allow more than a minute steep time. For that second cup (w/ the same batch & strain) I allow a longer steep but the strength of these Precious Eyebrows is potent!
Posted by mike on 26th Aug 2014
This green tea is my go to tea at work. It has an interesting flavor profile and an enjoyable taste. I wouldn't recommend drinking this before bed as I had crazy dreams every time I did
Posted by Britni on 2nd Dec 2013
Love this tea. Slightly bitter but perfect with a little lemon. Could become my staple green.
Posted by Shane B. on 16th Jun 2013
The Chun Mee option is an interesting tea that I enjoy brewed at a temperature between 150-160 F, at 1-1.5 Tbs for 90 to 120 seconds. As some have said before me, this tea is fairly easy to over-steep, so experimentation with temperatures between 140-175 F might help you discover your personal potency preference.
This Chun Mee is an herbacious tea, having a distinct mineral flavor composition (somewhat salty) which is appealing just before the light characteristic bitterness, perhaps an acquired taste. The palate of the brewed water is of some similarity to white teas (Bai Mu Dan), while also possessing a hint of fragrance similar to Sencha greens and even more faintly... plums(?). The brewed liquid's color reminds me of bright yellow autumn leaves.
Posted by Unknown on 9th Mar 2013
I love this tea, it has an amazing taste.
Posted by Joseph Paulson on 7th Nov 2012
The dry leaf is very attractive. Tightly rolled leaves almost irridescent green/blue. With an aroma that's just wonderful. Peach jam. This delightful aroma is lost in brewing and the liquor is very unattractive. Cloudy and bronze. But when you taste you'll know this is an above average Chun Mee. Surprisingly robust. I would say this tea could easily be blended with another strong flavor such as mint or ginger or rosemary and the result would be exceedingly pleasant.
Words of Warning: Brewed at 180* for two minutes and it was skewing bitter. Perhaps a lower temp or shorter brewing time would yield a more nuanced cup. At the least, less astringent/tannic cup.
Posted by Graham Friday on 22nd May 2012
This, along with dragonwell, is one of my favorite everyday green teas. It's delicious and also tastes different enough from dragonwell to justify having them both in my cupboard at the same time. I notice a very slight smoky taste in the tea, although much less so than with a tea such as gunpowder. Personally, I quite enjoy that nuanced flavor. A great green tea overall
Posted by Bill Edwards on 30th Aug 2008
This is one of my favorite Chinese teas. It is more flavorful than Dragonwell and less smoky than gunpowder. It can be enjoyed on its own and is great with a meal.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one level teaspoon per 8 oz cup of water
Water temperature: use water that has been heated until bubbles begin to form on the bottom of the pot (180° F)
Steeping time: 2-3 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our How To Guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
Some research comparing different types of tea has shown that the manufacturing process does affect the level of antioxidants present in the final tea leaf. According to a 2006 review of the beneficial effects of green tea in the Journal of American College of Nutrition, when comparing dry leaves, unoxidized green tea retains more antioxidants than black, oolong, or pu-erh. The catechin (or antioxidant) that displays the greatest increase in green tea when compared to the black, oolong and pu-erh is EGCG (epigallocatechin-3-gallate). (Reference: "Beneficial Effects of Green Tea - A Review" Journal of the American College of Nutrition, Vol 25, No 2 (2006))
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.