Meijiang Tea

Meijiang Tea

　　    A Guizhou specialty—Meijiang Tea, named after the Meijiang River where it is produced. Created in 1943, it has a history of over 60 years and is a famous flat-shaped tea from Guizhou Province. It is mainly sold in Guiyang and Zunyi, as well as in Beijing, Shanghai, Hong Kong, and other places. It serves as a gift tea for family and friends, and for hosting international guests.

　　         Specialty Culture: Meijiang Tea is a premium shoulder-shaped green tea with a 40-year history. As early as during the Anti-Japanese War, the Central Agricultural Experiment Station's Tea Research Farm in Meitan used the local Meitan tea cultivar as raw material and imitated the Longjing production technique to produce it. In 1954, the name was officially established by combining the name of the Meijiang River with that of the tea. The beauty of the river and the fragrance of the tea make it even more enchanting. Although the processing method of Meijiang Tea is similar to that of Longjing, the use of the Meitan bitter tea variety—known for its vigorous growth, long internodes, tender and plump leaves, and uniformly fine buds—along with meticulous hand-processing techniques such as withering, cooling, second frying, re-cooling, and low-temperature drying, gives the tea a distinctive quality. Once brewed, the flat and straight tea leaves instantly bloom into little flowers—one bud and one leaf—in the cup, releasing a fresh and delicate aroma. It is both an elegant art piece and a source of aesthetic pleasure. Because it can rival the finest Longjing from Shifeng, Meijiang Tea sells well both within and outside the province.

　　     Brewing Art:

　　     (1) Tea-to-Water Ratio: When brewing Meijiang Cui Pian (Emerald Slice), the proportion of tea to water is called the tea-to-water ratio. Different ratios result in varying intensities of aroma and flavor. Studies show that at ratios of 1:7, 1:18, 1:35, and 1:70, the water extract yields are 23%, 28%, 31%, and 34% of the dry tea weight, respectively. This indicates that, with constant water temperature and brewing time, the smaller the ratio, the greater the absolute amount of extract. However, if the ratio is too small, although more compounds are dissolved into the tea, the large volume of water results in a weak concentration, bland taste, and thin aroma. Conversely, if the ratio is too large, the limited water leads to high concentration, resulting in a bitter and astringent taste, and fails to fully utilize the effective components of Meijiang Cui Pian.

　　     (2) Brewing Water Temperature: Water temperature significantly affects the dissolution of soluble substances and the volatilization of aromatic compounds in Meijiang Cui Pian. Low temperatures prevent full extraction of flavor and aroma. However, excessively high temperatures—especially when brewing tender buds with the lid on for extended periods—can cause the tea liquor and buds to turn yellow, and the aroma to become dull. Moreover, boiling water for too long reduces dissolved oxygen, diminishing the tea’s briskness and freshness. Modern science shows that at a 1:50 tea-to-water ratio and 5-minute brewing time, the extraction rates of polyphenols and caffeine vary with temperature. Above 87.7°C, their extraction rates exceed 57% and 87%, respectively; at 65.5°C, they are above 33% and 57%. Different teas require different brewing temperatures based on tenderness and chemical composition. High-quality, tender green teas are best brewed at 85–90°C. In cold weather, when teaware cools the water significantly, boiling water is preferable. The immersion brewing method allows Meijiang Cui Pian to steep longer in boiling water, extracting effective components for a well-balanced brew. For iced tea, use warm water (40–50°C) to minimize the dissolution of proteins and polysaccharides, preventing cloudiness when ice is added. Cold water also enhances the cooling effect of ice cubes.

　　     (3) Brewing Time: With fixed tea-to-water ratio and temperature, the extraction of flavor compounds increases with time. Thus, brewing duration directly affects color, strength, and smoothness or bitterness. For example, at a 1:50 ratio and boiling water, brewing for 1 minute extracts 38% polyphenols and 28% caffeine, with a ratio of 3.3—resulting in a light taste. At 5 minutes, extraction reaches 88% and 57%, with a ratio of 2.9—delivering balanced flavor. At 10 minutes, extraction hits 96% and 92%, with a ratio of 4.4—leading to an overly strong and astringent brew. Meijiang Cui Pian extracts easily; 3–4 minutes suffice. For milk or sugar-added single brews, extend to 5 minutes. Pouring boiling water over the teapot helps retain heat, and a larger tea-to-water ratio allows slightly shorter brewing. The first “rinse brew” should not exceed 1 minute, with subsequent brews at 1.5, 2, and 2.5 minutes to avoid uneven strength. Compressed teas are usually brewed via immersion with added ingredients, requiring 10–15 minutes to fully extract flavors for a rich, concentrated brew.

　　     (4) Orderly Tea Placement: There are three ways to add tea to water: placing Meijiang Cui Pian first then pouring boiling water (bottom infusion); adding about one-third water before the tea, waiting, then topping up (middle infusion); or pouring all the boiling water first, then adding tea (top infusion). Different teas, due to their shape, density, component content, and extraction rate, suit different methods for optimal brewing. Premium teas with tightly rolled leaves, fine buds, high aroma content, and visual appeal benefit from top infusion. Loose, lightweight, or less dense Meijiang Cui Pian suits bottom or middle infusion. Seasonal adjustments are also wise: “middle infusion in autumn, top in summer, bottom in winter.”

　　     (5) Number of Brews: Chinese tea-drinking tradition often involves multiple infusions of premium teas. This approach serves three purposes: maximizing the use of active compounds in Meijiang Cui Pian under consistent conditions of ratio, temperature, and time.

　　     While the first brew may extract 88% of polyphenols, different compounds dissolve at varying rates. Thus, only 50%–55% of total solids are extracted in the first brew, with 30% and 10% in the second and third, respectively. Premium teas are best brewed three times. Each refill leaves about one-third tea in the cup, ensuring consistent strength. The first brew serves to rinse the leaves and is discarded after a short infusion. Therefore, a four-brew approach is common.