Sichuan
Green Tea
Pre-Qingming
Pan-firing
E Mei Zhu Ye Qing, meaning 'Bamboo Leaf Green of Mount Emei,' is a premium Chinese green tea from the sacred Buddhist mountain of Emei in Sichuan Province. Known for its flat, straight leaves resembling bamboo leaves, fresh aroma, and a clean, refreshing, and slightly sweet taste.
E Mei Zhu Ye Qing (峨眉竹叶青), literally translating to "Bamboo Leaf Green of Mount Emei," is a distinguished Chinese green tea originating from the verdant slopes of Mount Emei in Sichuan Province. This sacred Buddhist mountain, one of the Four Great Buddhist Mountains of China, provides the ideal terroir for growing this exceptional tea.
The tea is renowned for its distinctive appearance: flat, straight, and slender leaves that closely resemble bamboo leaves, hence its name. This unique shape is achieved through a meticulous hand-processing technique involving careful pan-firing and shaping.
E Mei Zhu Ye Qing is prized for its fresh, clean aroma, often carrying subtle notes reminiscent of chestnuts or fresh greens. The flavor is characteristically smooth, mellow, and slightly sweet, with a clean, refreshing finish that leaves a pleasant aftertaste. The finest grades are typically harvested before the Qingming Festival.
Fresh, clean, subtle nutty or vegetal notes
Smooth, mellow, slightly sweet, clean finish
Refreshing, clean with a lingering sweetness
The history of tea cultivation on Mount Emei stretches back over a millennium. As one of China's most important Buddhist sites, tea has long been integral to monastic life, used for meditation, hospitality, and ceremonies.
The specific creation of E Mei Zhu Ye Qing as a distinct tea style is more recent, developed in the latter half of the 20th century. It was crafted to showcase the unique qualities of tea grown in Emei's high-altitude, misty environment.
The name "Zhu Ye Qing" (竹叶青) was chosen for its visual similarity to bamboo leaves, reflecting both the tea's appearance and perhaps the spiritual connection to the bamboo groves often found near temples on the mountain. It has gained recognition as a high-quality representative of Sichuan green teas.
"On Mount Emei, where Buddha's wisdom flows like mist, the tea leaves take the shape of bamboo - serene and enduring." — Ancient Tea Saying
Tea cultivation begins on Mount Emei, linked to Buddhist monasteries.
Tea production expands and gains regional recognition.
Development of the specific E Mei Zhu Ye Qing processing style.
Commercialization and national recognition as a premium Sichuan tea.
Leaves are hand-picked very early in the morning during the Pre-Qingming period (early April). The standard is typically "one bud and one or two young leaves" to ensure tenderness and capture the peak flavor.
Fresh leaves are spread thinly and allowed to wither slightly in shaded areas, reducing moisture content and making them pliable for the next steps.
Leaves are heated in large iron woks at high temperatures (around 80-90°C) to halt oxidation and preserve the green color and fresh flavor. This is done by skilled artisans who toss and tumble the leaves.
The defining step. While the leaves are still warm, they are carefully pressed and flattened by hand against the hot wok surface using specific techniques to achieve the characteristic flat, straight, bamboo-leaf shape.
Final drying at lower temperatures removes remaining moisture (typically to 3-5%) and stabilizes the tea for storage, while further developing the aroma and flavor profile.
Traditional Hand-Panning Process
"The art of E Mei Zhu Ye Qing lies in coaxing the leaf into the form of bamboo - a symbol of resilience and grace." — Master Tea Maker
Use water at 75-80°C (167-176°F). Boiling water will scorch the delicate leaves.
First infusion: 1-2 minutes. Subsequent infusions: Increase by 30-50 seconds.
Use 3-5 grams of tea per 150-200 ml of water for optimal flavor.
Use soft, filtered water for the purest taste.
Use a clear glass to observe the leaves unfurl and appreciate the liquor color.
Can be steeped several times, with flavors evolving.
Focus on the distinctive bamboo-leaf appearance and clean character.
Best savored in the morning to complement its fresh character.
In TCM, E Mei Zhu Ye Qing, like other green teas, is generally considered to have a cool nature with sweet and slightly bitter properties. It is believed to clear heat, detoxify the body, nourish yin energy, and promote healthy skin.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting mental clarity. Its gentle nature makes it suitable for most constitutions, especially during warmer seasons.
E Mei Zhu Ye Qing contains significant levels of catechins (especially EGCG), L-theanine, and antioxidants. These compounds are the source of its potential health benefits.
Research suggests that green tea consumption may support cardiovascular health, weight management, cognitive function, and provide anti-inflammatory and anti-oxidative benefits.
Rich in catechins, neutralizes free radicals
Caffeine and L-theanine provide focused alertness
May support healthy cholesterol and circulation
Can boost metabolism and fat oxidation
Traditionally used to promote healthy digestion
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 20-30mg | 4-6% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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E Mei Zhu Ye Qing, meaning 'Bamboo Leaf Green of Mount Emei,' is a premium Chinese green tea from the sacred Buddhist mountain of Emei in Sichuan Province. Known for its flat, straight leaves resembling bamboo leaves, fresh aroma, and a clean, refreshing, and slightly sweet taste.
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