Wuyuan Mingmei Green Tea

Wuyuan Mingmei Green Tea

　　Wuyuan Mingmei tea is one of the premium varieties of green tea. It gets its name from its slender, delicate leaves that resemble the graceful eyebrows of a beautiful woman. It is produced in Wuyuan County, Jiangxi Province. The picking standard for Mingmei tea is one bud with the first leaf just beginning to unfold, requiring uniform size and tenderness. The tea leaves are curved like eyebrows, tightly rolled, emerald green, and covered with silvery tips. Though the appearance may vary, the inner quality features clear, green soup with bright leaves, rich aroma, fresh and mellow taste, strong yet not bitter, and a sweet aftertaste. Its freshness, mellowness, and richness are its distinctive characteristics.

　　Wuyuan Mingmei is produced in Wuyuan County, Jiangxi Province. Natural growing areas for Mingmei tea include Zhugong Mountain, Xitou, Jiangwan, Dafan, Tuochuan, Gutan, Duanxin, and Qiukou. Located in the mountainous region of northeastern Jiangxi, it is surrounded by the Huaiyu Mountain Range and the extensions of the Huangshan Mountains. The area features high elevation, towering peaks, an average annual temperature of 16.7°C, a diurnal temperature variation exceeding 10°C, annual precipitation of about 2000 mm, relative humidity of 83%, a frost-free period of 250 days, and over 60 foggy days per year. The soil is mostly red or yellow loam with deep humus layers. Amidst the valleys and cliffs, the tea gardens are often shrouded in mist, receiving ample radiant light. This promotes early sprouting, thick and tender leaves, and rich nutritional content. Thanks to this exceptional environment, the tea is naturally abundant in nutrients and aromatic compounds, particularly high in protein, amino acids, vitamins, caffeine, catechins, and water-extractable substances. The finished tea boasts a lasting, lofty fragrance, a mellow and refreshing taste, a clear yellow-green liquor, and tender leaves. Its slender, tightly rolled leaves are straight and covered with visible tips, featuring a glossy emerald color, making it a top-grade eyebrow tea.

　　Wuyuan Mingmei Green Tea – Production Process

　　The fresh leaves used for Wuyuan Mingmei green tea are picked as one bud with one leaf or one bud with two leaves just beginning to unfold, selecting those with strong buds, plump leaves, and dense white tips. The tea undergoes six meticulous processes: withering, fixing, rolling, drying the rough tea, pan-firing, and final drying. Among these, pan-firing is the key step in forming the unique quality of Wuyuan Mingmei tea.

　　The method involves maintaining a pan temperature of around 90°C, with about 1 kilogram of leaves per pan. Using four fingers together, the palm open with the thumb up and the little finger toward the pan, the tea maker uses wrist and arm strength to slowly push the leaves from the bottom of the pan to the edge. When the leaves freely flip and fall, the maker gently rubs and twists them, breaking up any clumps. This process is repeated until the tea reaches about 60% dryness, at which point the white tips become visible. It is then dried further with a low-heat baking basket.

　　Wuyuan Mingmei Green Tea – Tea Hometown Wuyuan

　　According to the British "Dictionary of British Literary Figures," "Shangri-La" refers to an isolated paradise. It is a place without hatred or war, a serene and peaceful sanctuary of tolerance, as well as a magical land with unparalleled natural beauty... Wuyuan, the homeland of Mingmei tea, is such a "Shangri-La," often called "the most beautiful countryside in China." Located at the junction of Jiangxi, Zhejiang, and Anhui provinces, Wuyuan borders Quzhou to the east, Jingdezhen to the west, Huangshan to the north, and Shangrao to the south. With a forest coverage rate of 81.5%, it is one of China’s sixteen advanced counties in ecological agriculture and a nationally renowned "ecotourism demonstration zone." Wuyuan has a rich cultural heritage and abundant produce, earning the titles "Tea Hometown" and "Scholar Hometown." Its ancient villages are showcases of architectural art and ecological civilization. The classical Huizhou-style buildings, with their white walls, black tiles, and upturned eaves, are either nestled among lush green mountains or reflected in the clear waters of streams, offering visitors a glimpse of the idyllic, harmonious unity of man and nature—“small bridges, flowing water, and rustic homes.”

　　Wuyuan Mingmei Green Tea – Tea Appreciation

　　Wuyuan Mingmei green tea is renowned as “fine eyebrow tea.” The finished tea is tightly rolled, emerald green, and slender like a lady’s delicate eyebrow. The leaves are plump and robust, the aroma rich and intense, and the taste fresh, mellow, and full-bodied. When brewed, Mingmei tea produces a clear, greenish liquor with a smooth flavor. Tea drinkers have praised it, saying, “One sip refreshes the spirit instantly, and another invigorates the mind even more.”

　　Wuyuan is both a tea hometown and the birthplace of Zhu Xi. From the Song to the Qing Dynasty, Confucianism flourished, and literary culture thrived, giving rise to a distinctive tea culture and customs. Wuyuan tea ceremony embodies the local cultural values of “respect, harmony, frugality, and tranquility.” Respect means serving refined tea to guests as a gesture of esteem. Harmony reflects the peaceful coexistence of all things in nature and equal treatment among people. Frugality signifies the simple nature of tea, where tea is used in place of wine among gentlemen. Tranquility refers to the meditative inspiration gained from tea tasting, promoting self-cultivation. Tea ceremony performances include simple rural tea, luxurious noble tea, and elegant scholar tea. “Rural tea” is simple and heartfelt, full of local charm. “Noble tea” is dignified and grand, with luxurious utensils. “Scholar tea” is gentle and refined, involving incense burning, hand washing, tea appreciation, utensil cleaning, aroma savoring, and color observation, creating a delightful and uplifting experience.

　　Wuyuan Mingmei Green Tea – Tea History

　　Wuyuan has a long history of tea production. In the Tang Dynasty, Lu Yu’s *Classic of Tea* recorded that tea from Shezhou (which included Wuyuan at the time) was “grown in the valleys of Wuyuan.” In the tenth year of the Dazhong era of the Tang Dynasty, Yang Hua, imperial chef, wrote in *The Chef’s Record*: “Wuyuan square tea is exquisitely made, free of mixed leaves, and highly regarded from the Liang, Song, Yan, and Bing regions.” Liu Jin, the Duzhi official of the Southern Tang Dynasty, wrote in *Record of the Construction of the New City in Wuyuan and Other Counties*: “Wuyuan has an abundance of tea goods.”

　　During the Song Dynasty, Wuyuan tea had already reached exceptional quality. The *History of the Song Dynasty: Food and Commodities* noted: “Among teas, those from Yangxian in Piling, Ri Zhu in Shaoxing, Xie Yuan in Wuyuan, Huanglong and Shuangjing in Longxing are all supreme grades.” In the Ming Dynasty, Wuyuan tea earned imperial praise and was listed as a tribute. By the Qianlong era of the Qing Dynasty, Wuyuan tea became one of China’s major export commodities. It began to be finely processed for foreign trade and received international acclaim. American author William Ukers, in his book *All About Tea*, praised Wuyuan tea as not only the finest among Lu Zhuang green teas but also the highest quality green tea in China. He noted its characteristics as having soft, tender, smooth leaves and a clear, nourishing liquor.

　　Wuyuan Mingmei In the mid-Qing Dynasty, Wuyuan green tea entered a golden age of export with high production volumes. Historical records from the Republican era state: “During the peak of tea prosperity, annual production reached about 50,000 dan. However, from the late Qing Dynasty to the Republican period, due to the increasing production of foreign teas, Chinese teas could no longer be sold directly. Foreign merchants purchased Chinese tea, mixed it with foreign tea, and passed it off as genuine, damaging the reputation of Chinese tea.” As a result, Wuyuan green tea production gradually declined.

　　After liberation, tea production was restored and developed. In 1958, Wuyuan tea researchers, building on traditional techniques, created “Wuyuan Mingmei.” By 1976, annual tea production reached 50,000 dan, and Wuyuan joined the ranks of national tea export base counties. In 1982, it was listed among China’s 30 famous teas. In 1986, annual production hit 87,000 dan, surpassing the historical peak. In 1959, at the National Agricultural Exhibition, the Ministry of Commerce rated the tea as a “World Tea Treasure.” In 1982, it was named a national famous tea. In 1986 and 1990, during the National Famous Tea Evaluation Conferences held by the Ministry of Commerce, the Jiangshan brand Mingmei tea produced by Wuyuan Tea Factory was consecutively awarded national famous tea status. In March 1995, Wuyuan was officially named the “Hometown of Chinese Green Tea.”