Éméi Zhúyèqīng · new.thetea.app

Éméi Zhúyèqīng (峨眉竹叶青, Éméi zhúyèqīng) is a famous Sìchuān green tea cultivated on the slopes of the sacred Mount Éméishān (峨眉山) — one of the four great Buddhist mountains of China and a UNESCO World Heritage site. The name “Zhuyeqing” (竹叶青) — “bamboo leaf green” — precisely conveys the visual image: flat, straight, emerald-green tea leaves resembling young bamboo leaves. This is one of China’s most commercially successful tea brands, and its highest grade — “Lundao” (论道, “Discourse on the Way”) — embodies the philosophy of “cha chan yi wei” (茶禅一味, “tea and zen are one taste”).

1. Classification and Origin:

Type: Green tea (non-oxidized). Belongs to pan-fired green teas (炒青绿茶, chǎoqīng lǜchá) with flat leaf shape (扁形绿茶, biǎnxíng lǜchá).
Category: Famous tea of Sichuan Province. The “Zhuyeqing” (竹叶青) brand belongs to Éméishān Zhúyèqīng Tea Company Limited (峨眉山竹叶青茶业有限公司) — the sole trademark holder. The tea has received international recognition, including the “World Tea Masterpiece Award” (世界佳茗大奖) at the International Famous Tea Competition, as well as organic production certification.
Origin: China, Sìchuān Province (四川, Sìchuān), Lèshān City (乐山, Lèshān), Mount Éméishān (峨眉山, Éméi Shān). The core production area is the high-altitude zone at elevations of 600–1500 m, in the vicinity of Qīngyīngé Temple (清音阁), Báilóngdòng (白龙洞), Wànniánsì Temple (万年寺), and Heishuisi Temple (黑水寺). Secondary zones include high-altitude areas of Leshan and Meishan in the southwest of the Sichuan Basin.
Geographic coordinates: Approximately 29°35′ North latitude, 103°20′ East longitude.

2. History and Cultural Significance:

History: Tea cultivation on Mount Emeishan has thousand-year roots, closely connected with the Buddhist monasteries of the mountain. However, the “Zhuyeqing” brand in its modern form is a relatively young phenomenon, formed in the second half of the 20th century. According to a widespread version, the name “Zhuyeqing” was proposed by Marshal Chén Yì (陈毅, Chén Yì) in 1964, when he, resting at Wanniansi Temple, tasted the local green tea and, delighted by its flat leaf resembling a bamboo leaf, gave it this name.

Commercial development of the brand began in the 1980s–90s, and the real breakthrough occurred in the 2000s, when Zhuyeqing Company created a three-tier quality system (Pinwei / Jingxin / Lundao), invested in marketing and positioning as a “premium gift tea.” By the 2020s, “Zhuyeqing” had become one of the most recognizable tea brands in China.
Name:
- “Emei” (峨眉) — Mount Emeishan, sacred Buddhist mountain. The name means “high, elegant eyebrows” — a metaphor for the mountain contours.
- “Zhu” (竹) — “bamboo”: the Emei mountains are covered with bamboo groves.
- “Ye” (叶) — “leaf”: the tea leaf shape resembles a bamboo leaf.
- “Qing” (青) — “green,” “emerald”: the color of tea and symbol of freshness.
Cultural significance: Zhuyeqing is inextricably linked with the Buddhist culture of Mount Emeishan — a place where, according to legend, the bodhisattva Púxiān (普贤, Pǔxián, Samantabhadra) resides. The brand philosophy is built around the concept of “cha chan yi wei” (茶禅一味) — “tea and zen are one taste.” The highest grade “Lundao” (论道, “Discourse on the Way”) refers to the Daoist and Buddhist tradition of contemplative tea drinking. Zhuyeqing is one of the few Chinese teas where brand-building has reached a level comparable to European luxury brands.

3. Botanical Description and Raw Material:

Variety / Cultivar: Local indigenous varieties of Camellia sinensis var. sinensis, growing on Mount Emeishan. A specific monovarietal cultivar is not declared — a combination of local populations adapted to the high-altitude microclimate is used.
Picking: Early spring picking — before and around Qingming. Standard — single buds (单芽, dān yá) or one bud with one barely opened leaf (一芽一叶初展). Requirements are extremely strict: buds must be plump, rounded, and uniform in size. Purple buds (紫红芽) are rejected — they darken during processing.
Picking standard for “Lundao” (论道) grade: From a special zone of core terroir; selection: from several thousand buds, only one gram is selected — literally “a thousand buds per gram” (千颗芽选一克). This makes “Lundao” one of the most labor-intensive green teas in China.
Raw material requirements: Tender, uniform, plump buds without damage. Processing — on the day of picking.

4. Terroir and Cultivation:

Climate: Mount Emeishan is located on the southwestern edge of the Sichuan Basin, at the junction of subtropical and temperate zones. Average annual sunshine hours — less than 950 (one of the lowest among China’s tea-growing regions). Clouds and mist envelop the slopes practically year-round. Diurnal temperature variations are significant. Low temperatures slow the growth of tea bushes, forcing shoots to accumulate record amounts of amino acids and aromatic substances. Abundant diffused light (漫射光) suppresses polyphenol synthesis, reducing bitterness and astringency and forming a mild, sweetish flavor profile.
Growing altitude: 600–1500 meters above sea level. The core terroir — zone of 800–1200 m around Buddhist temples.
Soils: Purple soils (紫色土, zǐsè tǔ), formed on Cretaceous period deposits, rich in minerals. A thick layer of leaf humus (fallen leaves from bamboo groves and broad-leaved forests) — up to several feet thick — provides exceptional natural fertility without the need for artificial fertilizers.
Ecosystem: Mount Emeishan is a biosphere reserve with unique biodiversity. Tea gardens are surrounded by bamboo groves, coniferous and broad-leaved forests. High humidity, abundance of springs, and complete absence of industrial pollution create ideal conditions for “clean” tea cultivation.

5. Production Technology:

Zhuyeqing is a flat pan-fired green tea, technologically partially resembling Longjing, but with its own distinctions due to raw material and local traditions. The entire process is performed by hand.

Picking (采摘 — cǎi zhāi): Hand-picking of the most tender buds in early morning hours.
Spreading / Withering (堆放/摊晾 — duīfàng / tānliáng): Picked buds are spread in a thin layer for ~30 minutes for brief drying and initiation of aromatic processes.
Kill-green / Fixation (杀青 — shāqīng): Buds are placed in a heated wok. The master vigorously performs “gathering and turning” movements (搂翻, lǒufān) to process the raw material, stopping oxidation and fixing the green color and fresh aroma.
Intermediate cooling (摊凉 — tānliáng): About 5 minutes — to equalize temperature and moisture.
Shaping and straightening (理条整形 — lǐtiáo zhěngxíng): At reduced wok temperature, the master manually shapes each tea leaf, giving it a flat, straight form — the characteristic “bamboo leaf” or “Buddha’s eye” (佛眼, fóyǎn). At this stage, a small amount of wax lubricant (虫蜡, chónglà) is used to achieve surface smoothness and shine.
Aroma development / Heating (提香 — tíxiāng): Final stage — rapid heating at high temperature (up to 380°C on the wok wall). The master performs lightning-fast “turning and gathering” movements (翻搂, fānlǒu) to form the final aroma. Critical temperature control: overheating will give a burnt taste, underheating — weak aroma.

6. Organoleptic Characteristics:

Dry leaf appearance: Flat, straight, even tea leaves (扁平挺直), resembling young bamboo leaves or elongated “Buddha’s eyes.” Color — bright emerald-green (翠绿). Surface smooth, with light oily shine. At the highest “Lundao” grade — flawless uniformity: each tea leaf of the same size and shape.
Dry leaf aroma: Delicate chestnut aroma (嫩栗香, nèn lì xiāng) — characteristic of flat pan-fired green teas. Clean green freshness (清香, qīngxiāng). Without grassiness or “raw” tones.
Liquor aroma: Clean, high, fresh. Chestnut note smoothly transitions to green sweetness. Aroma delicate, without obtrusiveness.
Taste: Fresh and brisk (鲜爽, xiānshuǎng), clean and mellow (清醇, qīngchún), with silky texture (甘滑, gānhuá). Astringency and bitterness are minimal — result of high-altitude origin and abundant diffused light. Aftertaste — mild, sweetish, with returning freshness.
Liquor color: Light green, clean and clear, with gentle yellow-green tint.
Spent leaves (wet leaves): Tender, uniform buds, unfolded from flat tea leaves. Color — light green, lively. Buds whole, elastic, without damage.

7. Chemical Composition:

High-altitude origin, minimal insolation, and thick humus layer determine the characteristic profile:

Polyphenols (catechins): Content — significant. EGCG — main component, providing antioxidant potential. According to the manufacturer, the content of polyphenols and antioxidant compounds in Zhuyeqing is higher than in average green tea, which is related to the special terroir of Mount Emeishan.
Amino acids (including L-theanine): Elevated content — result of slowed growth in conditions of low insolation and coolness. Amino acids provide the pronounced freshness and mildness characteristic of “cloudy” mountain teas.
Alkaloids: Caffeine — moderate content. Theobromine, theophylline.
Vitamins: Vitamin C, B-group vitamins, carotenoids.
Minerals: Potassium, magnesium, zinc, manganese — profile determined by purple mineralized soils of Mount Emeishan.
Aromatic compounds: Characteristic chestnut-fresh bouquet is formed during the high-temperature “aroma development” (提香) stage, where pyrazines and other compounds responsible for roasted chestnut notes are created.

8. Health Properties:

Antioxidant action: Catechins (EGCG) and other polyphenols neutralize free radicals.
Tonic effect: Caffeine combined with L-theanine provides mild, focused alertness.
Cooling and refreshing action (清热消暑): Traditionally recommended in hot weather.
Digestive improvement: Polyphenols stimulate fat breakdown.
Metabolic support: Catechins and caffeine promote acceleration of metabolic processes.
Antibacterial action: Polyphenols suppress pathogenic microflora in the oral cavity, strengthen gums and tooth enamel.
Important: the listed properties are based on publicly available data and are not medical recommendations.

9. Brewing:

Water temperature: 85–90°C for standard grades; 80–85°C for “Lundao” (more delicate raw material).
Tea quantity: 3–5 g per 150–200 ml water (ratio 1:50).
Teaware: Glass tumbler (玻璃杯) — for observing the “standing” of flat tea leaves in water (they stand vertically, like bamboo leaves in the wind). White porcelain gàiwǎn (盖碗) — for aroma evaluation. Recommended to use soft spring water; mineral water with high hardness may distort the taste.
Process:
1. Warm the teaware with hot water, drain.
2. Add 3–5 g of tea.
3. First infusion — pour water in a high stream (定点高冲, dìngdiǎn gāo chōng) at one point. Steep for 10–15 seconds. Open the lid for steam release (开盖透气) to prevent “stewing” (闷味).
4. Subsequent infusions — reduce temperature to 80°C, steep for 5–10 seconds. Tea withstands 3–4 full brewings.
Note: do not over-steep — prolonged brewing intensifies astringency. Best taste — with quick infusions, when freshness and chestnut sweetness unfold.

10. Storage:

Store in airtight container, in dark, dry and cool place, away from foreign odors.
Optimal temperature — 0–5°C (refrigerator), in airtight packaging.
Storage period — up to 12–18 months under proper conditions, but for best taste recommended to consume within 6 months after harvest.
After opening — consume within 1–2 months.

11. Price and Counterfeits:

Zhuyeqing is one of the most expensive mass tea brands in China. The three-tier system determines the price architecture:

Pinwei (品味, “Taste”): Basic level — high quality with relative accessibility. Suitable for daily tea drinking.
Jingxin (静心, “Tranquility”): Middle level — careful hand sorting after main production. Lasting aroma, denser taste. Positioned as “tea treasure.”
Lundao (论道, “Discourse on the Way”): Highest level — from special zone, “a thousand buds per gram,” extremely small volume. Most expensive and prestigious.
How to avoid counterfeits:
- Buy through official channels of Zhuyeqing Company or authorized dealers. The trademark “竹叶青” belongs to a single company.
- Evaluate packaging: original products have branded design, hologram and QR code for authenticity verification.
- Evaluate appearance: genuine Zhuyeqing — perfectly even, flat, emerald tea leaves of uniform size. Heterogeneity in shape and color — sign of counterfeit.
- Evaluate aroma: clean chestnut-fresh tone without harshness and “perfumery.”
- Pay attention to price: “Lundao” cannot be cheap; suspiciously low prices — sure sign of counterfeit.

12. Interesting Facts:

Mount Emeishan is one of the four great Buddhist mountains of China, abode of bodhisattva Puxian (Samantabhadra). Tea grown in the “field” of the bodhisattva acquires special spiritual status in Chinese culture.
For the “Lundao” (论道) grade, the standard “a thousand buds per gram” applies — from several thousand picked buds, only one gram of finished tea is selected. This is one of the most extreme selection indicators in world tea cultivation.
Marshal Chen Yi, who proposed the name “Zhuyeqing” in 1964, was not only a military commander but also a poet — his literary intuition created one of the most successful “tea names” in history.
Annual sunshine hours on Mount Emeishan (less than 950) are almost half that of most tea-growing regions in China. This sunshine deficit is not a disadvantage but an advantage: it forms the unique chemical profile with elevated amino acid content.
Purple soils (紫色土) of Mount Emeishan are a relic of the Cretaceous period (145–66 million years ago). Zhuyeqing tea literally grows on “ancient” soils whose mineral composition was formed long before human appearance.

13. Comparison with Other Famous Green Teas:

Xī Hú Lóngjǐng (西湖龙井): Both are flat pan-fired green teas, but from completely different terroirs. Longjing is more “structured,” with pronounced bean-chestnut aroma and umami note. Zhuyeqing is lighter, milder and “simpler” in taste, with greater purity and less complexity.
Méngdǐng Gānlù (蒙顶甘露): Fellow Sichuan tea, but twisted (not flat), with abundant down and floral-orchid aroma. Ganlu is more complex and multifaceted; Zhuyeqing is more visually perfect and “brand-oriented.”
Tàipíng Hóukuí (太平猴魁): From Anhui. Large flat leaves with orchid aroma. Houkui is radically larger and more “monumental”; Zhuyeqing is miniature and laconic.
Zhú Yè Qīng (竹叶青, Zhú Yè Qīng) — distinction from the “generic” concept: It’s important to understand that “Zhuyeqing” as a brand and “zhuyeqing” as a descriptive name for flat green tea with bamboo leaf shape are not the same thing. Only products of Emeishan Zhuyeqing Tea Company have the right to the trademark.

In Conclusion:

Emei Zhuyeqing is a tea where sacred Buddhist mountain, cloudy coolness, relic soils and modern brand-building have united into a single whole. Its flat emerald “bamboo leaves” — visually flawless, mild and refreshing — offer an experience of pure, unclouded greenness without excessive complexity. This is tea for those who value elegant simplicity: not multilayered intrigue, but clear, transparent freshness — like morning air on the slope of Mount Emeishan, when mist disperses and first rays gild the bamboo tops.