Zhú Yè Qīng

Zhu Ye Qing is one of the most recognizable Sichuan green teas, the calling card of the sacred Mount Emeishan. Its flat emerald leaves, resembling young bamboo shoots, and clean, fresh taste with a long returning sweet aftertaste have made this tea a classic of Chinese tea art. The uniqueness of Zhu Ye Qing lies in the fact that it is simultaneously the name of a tea variety, a registered trademark, and the name of the producing company—a rare case in the world of tea.

1. Classification and Origin:

• Type: Green tea (non-oxidized). Belongs to the category of biǎn chǎo qīng (扁炒青, biǎn chǎo qīng)—flat pan-fired green teas.
• Category: Famous Teas of China. Although Zhu Ye Qing is not included in the classical list of “Ten Famous Teas” (十大名茶, shí dà míng chá) compiled during the imperial era, it was recognized internationally in 1985 and is one of the most well-known modern Chinese green teas. The first tea in China to receive the status of Zhōngguó Chímíng Shāngbiāo (中国驰名商标)—“China Well-Known Trademark.”
• Origin: China, Sìchuān Province (四川, Sìchuān), Leshan Prefecture-level City (乐山, Lèshān), Éméishān City (峨眉山市, Éméishān shì). Tea plantations are located on the slopes of Mount Éméishān (峨眉山)—one of the four sacred Buddhist mountains of China and a UNESCO World Heritage Site (since 1996).
• Geographic coordinates: Approximately 29°33′ N, 103°20′ E.

2. History and Cultural Significance:

• History: Emeishan has been famous for tea cultivation since ancient times. During the Tāng dynasty (唐, 618–907), Lì Shān (李善) wrote in his commentary to “Wenxuan” (《文选注》): “Emei is rich in medicinal herbs, and tea is especially good, different from [teas of] the Empire.” During the Sōng dynasty (宋, 960–1279), poet Lù Yóu (陆游) praised Emei tea: “Snow buds just obtained from Emei—not inferior to the spring harvest of red pouches from Guzhu” (雪芽近自峨眉得，不减红囊顾渚春). Sù Dōngpō (苏东坡) also left poems about Emeishan teas. During the Míng dynasty (明, 1368–1644), Baishuisi Monastery (白水寺, later renamed Wanniansi—万年寺) cultivated tea bushes and supplied tea to the court as gongcha (贡茶)—imperial tribute.

  The modern history of Zhu Ye Qing begins in 1964. On April 20 of that year, Deputy Premier of the State Council, Marshal Chén Yì (陈毅, Chén Yì), visited Emeishan and stayed at Wanniansi Monastery. The abbot served him a cup of local tea. Delighted by the taste and aroma, Chen Yi asked the name of the beverage. The monk replied that the tea was a local product that had not yet received a name, and asked the marshal to give it one. Chen Yi, carefully examining the flat green leaves in the cup, exclaimed: “How similar to young bamboo leaves! Let it be—Zhu Ye Qing!” Since then, the tea has been produced under this name, and from 1985 its international recognition began.

  In 1985, Zhu Ye Qing was awarded a gold medal at the 24th International Food Exhibition (Madrid). In 1988, it received a gold award at the Chinese Food Exhibition. In 1998, entrepreneur Tāng Xianhong (唐先洪) founded the company “Sichuan Emeishan Zhu Ye Qing Tea Co., Ltd.” (四川省峨眉山竹叶青茶业有限公司), systematizing production and bringing “Zhu Ye Qing” to the level of a national brand. In 2002, the company formulated the brand philosophy—“Pingchangxin” (平常心)—“Ordinary Heart” (tranquility of spirit). Zhu Ye Qing became the official tea of China’s National Go (围棋) Team.

• Name:

  • “Zhu” (竹)—bamboo.
  • “Ye” (叶)—leaf.
  • “Qing” (青)—green, fresh, young. Thus, “Zhu Ye Qing” literally means “Green Bamboo Leaf”—a metaphor that accurately conveys the appearance of the tea leaf: flat, pointed, emerald-green.

• Cultural significance: Zhu Ye Qing is inextricably linked with the spiritual atmosphere of Emeishan—a place of pilgrimage for Buddhists and Taoists. Buddhist monks have cultivated tea bushes on the mountain slopes for centuries, using tea for meditation and receiving guests. Today, Zhu Ye Qing is perceived as a symbol of harmony, purity, and Sichuan tea tradition. It is a popular gift expressing respect and attention, and is often associated with the philosophy of “pingchangxin”—the ability to appreciate simple, authentic things.

3. Botanical Description and Raw Material:

• Variety / Cultivar: For Zhu Ye Qing production, local small-leaf and medium-leaf varieties of tea bush (Camellia sinensis var. sinensis) are used, historically growing on the slopes of Emeishan. These are predominantly representatives of the Sichuan group of small-leaf population varieties (四川中小叶群体种, Sìchuān zhōng xiǎo yè qúntǐ zhǒng), also known as “lao chuan cha” (老川茶)—“old Sichuan tea.” The bushes are low (1–2 m), with compact crowns and small, dense, dark green leaves rich in amino acids and chlorophyll.
• Harvest: Harvesting is conducted in early spring, strictly before the Qīngmíng festival (清明, Qīngmíng)—approximately until April 4–5. The entire volume of annual raw material must be harvested before Qingming. The optimal period is 3–5 days before the festival.
• Harvest standard: For the highest grades, exclusively single buds (单芽, dān yá) or one bud with a barely opened first leaf (一芽一叶初展, yī yá yī yè chū zhǎn) are harvested. For 500 g of finished tea, 35,000 to 45,000 individual tea buds are required.
• Raw material requirements: Raw material must be uniform in size, undamaged, and fresh. Harvesting is conducted only in dry weather. Buds with mechanical damage, insect traces, and uneven color are rejected.

4. Terroir and Cultivation:

• Region: Mount Emeishan is located on the southwestern edge of the Sichuan Basin. It is one of the four sacred Buddhist mountains of China, included in the UNESCO World Heritage List as a site of natural and cultural significance. Emeishan is characterized by pronounced vertical climatic zonation—from subtropics at the foot to subarctic at the summit, which gave rise to the local saying: “One mountain contains four seasons, different weather every ten li” (一山有四季，十里不同天).

• Growing altitude: 800–1200 m above sea level. The main tea gardens are concentrated on slopes in the areas of Wànniánsì (万年寺), Qīngyīngé (清音阁), Báilóngdòng (白龙洞), and Heishuisi (黑水寺) monasteries.

• Climate: Subtropical monsoon, with pronounced influence of mountain topography. Average annual temperature in the tea plantation zone (800–1200 m) is 13–15 °C. Annual precipitation in the foothills is about 1550 mm, at altitudes up to 1200 m—up to 1750 mm and higher. The mountains are surrounded by clouds and mists practically year-round, providing high air humidity and diffused lighting. Low amount of direct sunlight and significant diurnal temperature variation (8–12 °C) promote slow shoot growth, accumulation of amino acids, chlorophyll, and aromatic substances in leaves.

• Soils: In the tea bush growing zone (600–1500 m), mountain yellow soils (山地黄壤, shāndì huáng rǎng) predominate, enriched with organic matter, with acidic reaction (pH 4.5–6.0). In some areas, yellow-brown soils are found. Soils are formed on sedimentary rocks, contain a rich set of microelements, and provide optimal drainage.

• Ecology: Emeishan is covered with dense forests (more than 5000 plant species and 2300 animal species). Tea gardens are located among bamboo groves and evergreen broadleaf trees, creating natural shading. The absence of industrial facilities in the mountain zone ensures clean air and water. The long winter period naturally limits pest populations, reducing the need for pesticide treatment.

5. Production Technology:

Zhu Ye Qing belongs to flat pan-fired green teas (扁炒青). The technology is based on traditional Emei methods, improved with standardized processes, and includes the key operation of “three firings—three coolings” (三炒三凉, sān chǎo sān liáng).

• Harvest (采摘—cǎi zhāi): Hand-picking of single buds or buds with one barely developed leaf. Conducted strictly before Qingming, in morning hours, in dry weather.

• Withering / Spreading (摊晾—tān liáng): Harvested raw material is spread in a thin, even layer in shade on bamboo trays for several hours (usually 3–6 hours) to evaporate part of the surface moisture and begin aroma formation.

• Kill-green—“killing the green” (杀青—shā qīng): Pan-firing at high temperature (about 200–220 °C) to inactivate enzymes, stop oxidation, and preserve green color. This stage is critically important for forming the characteristic aroma and eliminating raw grassy taste.

• Shaping—“three firings, three coolings” (做形—zuò xíng): The main feature of Zhu Ye Qing technology. Leaves are shaped into flat “bamboo” form using manual techniques: dou (抖, shaking), sa (撒, scattering), zhua (抓, grasping), ya (压, pressing), dai tiao (带条, drawing). The firing and cooling cycle is repeated three times with gradual temperature reduction, ensuring uniform drying, shape fixation, and aroma development.

• Sifting (分筛—fēn shāi): Separating finished tea by fractions to ensure uniformity.

• Final firing—huiguo (辉锅—huī guō): Final processing at low temperature for complete removal of residual moisture (to content ≤6.5%), shape fixation, and aroma enhancement.

• Sorting (分级—fēnjí): Finished tea is sorted by appearance and quality into grades.

6. Organoleptic Characteristics:

• Dry leaf appearance: Flat, straight, smooth leaves with pointed ends, repeating the shape of young bamboo leaves. Color ranges from pale green to emerald, with light glossy sheen and fine white down in the highest grades. Leaves are even, uniform in size.

• Dry leaf aroma: Clean, fresh, with pronounced notes of young greenery and light chestnut undertone. In the highest grades, a delicate floral note reminiscent of orchid appears.

• Liquor aroma: Gentle, high, and clean. Fresh herbal and floral notes dominate with a soft chestnut background. The aroma is persistent, unfolding gradually, intensifying as the cup cools.

• Taste: Soft, refreshing, with pronounced freshness (鲜爽, xiān shuǎng). Body is light or medium-light, texture smooth and silky. Initially—clean green freshness, then a sweet undertone with a subtle nutty note appears. Bitterness and astringency are minimal. Aftertaste is long, clean, with pronounced returning sweetness (回甘, huígān) and the sensation of sheng jin (生津)—pleasant salivation.

• Liquor color: Bright green or yellow-green, transparent, clean, with a light emerald tint. In the highest grades—distinctly “sparkling” and bright.

• Spent leaves (wet leaves): Tender, whole, resilient leaves and buds of bright green color. Uniform, well-opened, retaining shape.

7. Chemical Composition:

• Polyphenols (catechins): Tea polyphenol content in Zhu Ye Qing is moderate for green tea, due to high-altitude origin and early spring harvest. Main catechins: epigallocatechin-3-gallate (EGCG), epicatechin (EC), epicatechin gallate (ECG). Polyphenols provide powerful antioxidant action.

• Amino acids: Increased content of free amino acids is a characteristic feature of high-altitude spring teas. The main component is L-theanine (氨基酸, ānjī suān), responsible for sweetness, umami-like fullness of taste, and relaxing effect without sedation. The high ratio of amino acids to polyphenols determines the softness and freshness of Zhu Ye Qing.

• Alkaloids: Caffeine (咖啡碱, kāfēi jiǎn)—moderate content, typical for spring green teas (approximately 25–35 mg/g dry leaf). Theobromine and theophylline are also present in trace amounts.

• Vitamins: Vitamin C (ascorbic acid)—preserved in significant amounts in fresh green tea; B-group vitamins (B1, B2); vitamin A (as β-carotene); vitamin E.

• Minerals: Fluorine, potassium, magnesium, zinc, manganese, selenium. The mountain yellow soils of Emeishan enrich the tea with microelements.

• Chlorophyll: High chlorophyll content—a result of shaded, cloudy microclimate and early harvest—provides intense green color of dry leaf and liquor.

• Saponins (皂苷, zào gān): The presence of tea saponins is noted in reference sources as a feature of Emeishan teas.

• Essential oils: Represented by numerous volatile compounds responsible for floral-chestnut aromatics. High-altitude origin and significant diurnal temperature variations promote accumulation of aromatic substances.

8. Health Properties:

• Tonic and relaxing effect: The combination of caffeine and L-theanine provides gentle, steady energy boost without pronounced excitement, improves concentration and mental clarity. Zhu Ye Qing is traditionally considered a “tea for meditation.”

• Antioxidant action: Catechins (especially EGCG) effectively neutralize free radicals, slowing oxidative processes in cells.

• Cardiovascular system support: Green tea polyphenols help maintain normal cholesterol levels and vascular elasticity.

• Digestion improvement: Gently stimulates digestive enzyme secretion.

• Immune system strengthening: Vitamin C, catechins, and microelements support the body’s protective functions.

• Oral cavity protection: Fluorine contained in tea forms a fluorapatite layer on tooth enamel surface, increasing caries resistance. Catechins have antibacterial action.

• Cognitive function support: L-theanine promotes alpha-wave generation in the brain, improving attention and learning ability.

• Important: this information is for informational purposes only and is not medical advice.

9. Brewing:

• Water temperature: 75–85 °C. For highest grades (Lundao, Jingxin) 75–80 °C is recommended; for standard grades—up to 85 °C. Boiling water is contraindicated—it “scalds” tender buds, giving the liquor yellowness and bitterness.

• Tea amount: 3–5 g per 150–200 ml water.

• Teaware: Transparent glassware is preferable—a tall glass cup or glass flask. This allows observing the “dance” of tea leaves—one of the visual attractions of Zhu Ye Qing: buds stand vertically, swaying in water. A white porcelain gaiwan (盖碗, gàiwǎn) is also suitable for a more traditional approach. Do not cover the cup with a lid so the tender leaf doesn’t get “steamed.”

• Process:

  1. Warm the glass or gaiwan with hot water and drain.
  2. Place 3–5 g dry tea in the vessel.
  3. Pour water of the required temperature to about one-third volume, gently rock the vessel for “aroma awakening” (摇香, yáo xiāng).
  4. Add water to full volume. First infusion—30–60 seconds.
  5. Pour the liquor into cups. Notice the “leaf dance”—buds stand vertically, creating a picturesque scene.
  6. Subsequent brewings: 3–5 times, gradually increasing steeping time by 15–20 seconds with each infusion.

• Note: Zhu Ye Qing does not require a rinse—tender buds release aroma from the first seconds of water contact, and pouring out the first brewing would be wasteful.

10. Storage:

• Temperature: Optimally—in refrigerator at 0–5 °C. This is the best way to preserve freshness and green color.
• Container: Airtight, opaque—porcelain, tin can, or foil package with zip closure. The producing company uses vacuum packaging with nitrogen filling, which significantly extends shelf life.
• Tea enemies: Light (destroys chlorophyll and accelerates oxidation), moisture (promotes mold development), high temperature (accelerates degradation of amino acids and aromatic substances), foreign odors (tea actively absorbs surrounding aromas).
• Storage period: At room temperature in airtight container—up to 12 months. Opened packaging should be consumed within 2 months. Most expressive in the first 6 months after production.

11. Market and Price Range:

• Price category: Zhu Ye Qing is a tea of medium and high price segment. The producing company distinguishes three main lines:

  • Pinwei (品味, “Tasting”)—basic line, approximately 560–930 yuan per jin (500 g).
  • Jingxin (静心, “Tranquil Heart”)—select raw material, approximately 980–1200 yuan per jin.
  • Lundao (论道, “Way of Truth”)—highest grade, distinguished as an independent brand, over 5000 yuan per jin. Raw material from limited first-class plots, each batch manually inspected. Prices are formed by seasonality (exclusively pre-Qingming harvest), high labor intensity (35,000–45,000 buds per 500 g), and monopoly brand status.

• How to avoid counterfeits:

  • Buy tea only in official “Zhu Ye Qing” company stores or from authorized dealers. “Zhu Ye Qing” is a registered trademark, and only products from the company of the same name are authentic.
  • Pay attention to packaging: original Zhu Ye Qing is packaged exclusively in factory vacuum packaging (3.6 g, 4 g, 50 g, 100 g, 228 g), never sold as loose tea.
  • Evaluate appearance: authentic Zhu Ye Qing consists of even, flat, smooth buds of uniform size, emerald-green color. Uneven leaf, dull color are signs of counterfeiting.
  • Check the liquor: transparent, clean, bright green or yellow-green, without cloudiness. Aroma clean, fresh, without mustiness.
  • Suspiciously low price is a sure sign of imitation. Real Zhu Ye Qing of highest grades cannot be cheap due to limited raw material volume and strict standards.

12. Authenticity Identification:

• Zhu Ye Qing is one of the few teas in the world where the name is simultaneously a trademark, variety name, and producing company name. This case is unique for the Chinese tea industry: no other producer has the right to release tea under this name.
• The name “Zhu Ye Qing” was given to the tea not by a monk or tea master, but by a marshal and diplomat—Chen Yi, one of the founders of the PRC, Minister of Foreign Affairs (1958–1972). Interestingly, in China there exists a famous liqueur of the same name based on bamboo leaves (竹叶青酒, Zhúyèqīng jiǔ) from Shanxi Province—the name coincidence is accidental.
• When brewed in a glass cup, Zhu Ye Qing buds demonstrate an impressive “dance”: they slowly stand vertically, sway, descend and rise again—such a spectacle is valued equally with taste and aroma.
• The “Lundao” (论道) brand is positioned as the embodiment of the tea ceremony idea elevated to the level of “Dao”—the philosophical way. The design of branded tea salons was developed by Hóng Kòng designer Alan Chán (陈幼坚) and uses the five wu-xing elements: copper, oak, stone, fire, and water.
• The company owns almost 400,000 mu (about 26,700 hectares) of certified tea gardens and processing bases, producing more than 3,600 tons of tea per year. Besides Zhu Ye Qing, it owns the brands “Bitan Piaoxue” (碧潭飘雪)—famous jasmine tea, and “Lundao.”

13. Recommended Sources:

• Comparison with other green teas:

• Xī Hú Lǒng Jìng (西湖龙井, Xīhú Lóngjǐng): The most famous flat green tea of China (Zhejiang). Both teas belong to the bian chao qing category, but Long Jing has a wider, “plate-like” leaf shape and yellowish-green color. Long Jing aroma is more pronounced “roasted” chestnut; Zhu Ye Qing is gentler, with more pronounced floral component. Long Jing taste is more saturated and structured; Zhu Ye Qing is softer and more delicate.

• Éméi Xuě Yá (峨眉雪芽, Éméi Xuě Yá): A fellow tea from Zhu Ye Qing, also growing on Emeishan. Xue Ya has a more “fluffy” texture (abundant bai hao), twisted shape (unlike the flat Zhu Ye Qing), and softer, sweeter profile. Xue Ya’s historical roots are deeper—the name is mentioned since the Song dynasty.

• Méngdǐng Gǎn Lú (蒙顶甘露, Méngdǐng Gānlù): Another famous Sichuan green tea, but from a different region—Mount Mendingshan. Gan Lu is twisted, not flat, with more pronounced sweet and “jade-like” profile. The Mengding tradition dates back to the Han dynasty, making it one of China’s most ancient teas.

• Xiānzhī Zhú Jiān (仙芝竹尖, Xiānzhī Zhú Jiān): Also a Sichuan flat green tea from Emeishan, but higher altitude (1500–1800 m). Has characteristic chestnut aroma and golden-yellow leaf color (in highest grades). Distinguished by traditional processing technique using bamboo and wooden tools. Positioned as a product with geographical indication.

• Ānjí Bái Chá (安吉白茶, Ānjí Bái Chá): Despite the “white” name, also a green tea, growing in Zhejiang. The leaf is wider and paler than Zhu Ye Qing, with exceptionally high amino acid content (up to 6–8%). Taste is pronouncedly sweet and “creamy,” while Zhu Ye Qing is more “green” and fresh.

In conclusion:

Zhu Ye Qing is a tea born at the intersection of Emeishan’s millennial spiritual tradition and modern approach to quality standardization. Its emerald buds, reaching upward in a glass cup, seem to repeat the silhouettes of bamboo groves on the sacred mountain slopes. Fresh, clean, delicately sweet—Zhu Ye Qing gives a sensation of spring clarity and tranquility. This is the perfect tea for those who value the visual aesthetics of tea drinking no less than taste and aroma, and for those who seek in a cup not just a beverage, but a moment of contemplative silence—that very “pingchangxin,” ordinariness of heart, in which true depth lies.