Green Emerald Tea is a specialty green tea originally developed in 2003 by tea master Mou Yingshu. It is made from the Fuding Da Bai cultivar and produced in the highlands of the Guizhou Plateau, at altitudes ranging from 500 to 1400 meters. This tea stands out for its visually striking shape—tight, round pan-flower granules resembling the jade green buttons of a traditional qipao.
The tea is hand-picked throughout spring and summer, occasionally blended with selected autumn leaves to maintain consistent flavor across the year. The plucking standard is one bud with two to three leaves. Processing follows a careful multi-step method: withering, kill-green, rolling, dehydration, shaping, and drying.
The infusion is bright yellow-green, as clear as a polished gem. The aroma is delicate and floral with a sweet chestnut tone. The taste is rich yet smooth—fresh and mellow on entry, then full-bodied with a long, clean finish. It offers both strength and elegance in a single cup.
To brew, use around 6 grams of tea with water at 85–95°C. Steep the first infusion for about 10 seconds, extending the time slightly with each round. The tea can be brewed 3–4 times.
The tea is hand-picked throughout spring and summer, occasionally blended with selected autumn leaves to maintain consistent flavor across the year. The plucking standard is one bud with two to three leaves. Processing follows a careful multi-step method: withering, kill-green, rolling, dehydration, shaping, and drying.
The infusion is bright yellow-green, as clear as a polished gem. The aroma is delicate and floral with a sweet chestnut tone. The taste is rich yet smooth—fresh and mellow on entry, then full-bodied with a long, clean finish. It offers both strength and elegance in a single cup.
To brew, use around 6 grams of tea with water at 85–95°C. Steep the first infusion for about 10 seconds, extending the time slightly with each round. The tea can be brewed 3–4 times.