Qingyan Mingcui

Qingyan Mingcui

　　Qingyan Mingcui is one of China’s famous teas, renowned both domestically and internationally for being produced on the exposed rocky slopes of Zhangjiajie National Forest Park—hence the name “Qingyan Mingcui,” which means “Emerald from the Green Cliff.” In May 1983, it participated in Hunan Province’s “Five Famous Products” evaluation and was honored as a high-quality famous tea, winning a gold cup award. In October 1988, it was selected at the first National Food Expo in Beijing and awarded a national silver medal. The Qingyan Mingcui tea plantation lies between altitudes of 450 and 900 meters, where overlapping mountains, year-round fog, mild climate, and fertile soil provide ideal conditions for tea cultivation. Fresh tea leaves are picked from the Qingming to Grain Rain periods, with the standard being one bud with one leaf or one bud with two partially opened leaves. The production process involves eight steps: fixation, initial rolling, refiring, initial drying, shaping, cooling, and final drying. The tea is characterized by tightly rolled, plump, round, and slightly curved leaves covered with silvery down, all in a vibrant emerald green. Once brewed, the liquor is bright and tender green, the leaves fresh and even, the aroma rich and long-lasting, and the taste mellow, fresh, and sweet with a lingering aftertaste. Its fragrance lingers on the tongue and resonates through the body.

　　Qingyan Mingcui is visually appealing, with tightly rolled, round, and slightly curved leaves showing visible white fuzz and a vibrant emerald color. In terms of flavor, it boasts a rich, fragrant aroma and a mellow, sweet taste. Once brewed, the liquor is clear and green, the leaves even and uniform, leaving drinkers feeling instantly refreshed and invigorated.

　　Qingyan Mingcui Zeng – Special Growing Environment

　　The superior quality of Qingyan Mingcui from Wulingyuan is inseparable from the region’s terrain and climate. Areas such as Huangshizhai and Pipajie sit at elevations of over 1,000 meters, featuring a mild climate, enveloping clouds and mist, and high humidity—an environment that fosters the formation and enrichment of effective tea components such as amino acids and caffeine. Visitors to Wulingyuan can brew a cup of Qingyan Mingcui using water from Golden Whip Stream or Mandarin Duck Spring for an exceptionally flavorful experience.