Basic Introduction to Han Mei Green Tea
The “Han Mei” green tea from Ma'anshan grows in the Qingxi Town of Hanshan County, surrounded by mist and with streams flowing around the mountains. The vast, verdant thousand-mu organic tea plantation fills the air with a pleasant aroma.
Nutritional Value
Modern scientific research has confirmed that tea does indeed contain biochemical components closely related to human health. Apart from its effects of refreshing the mind, clearing heat and quenching thirst, aiding digestion, eliminating phlegm, reducing fat, relieving irritability, detoxifying and sobering up, relieving thirst, reducing fire and improving eyesight, stopping diarrhea and dispelling dampness, it also has certain pharmacological benefits for modern diseases such as radiation sickness, cardiovascular disease, and cancer. The main components responsible for the pharmacological effects of tea are tea polyphenols, caffeine, polysaccharides, and theanine.
Product Characteristics
The green tea has a uniform shape resembling eyebrows, a bright green and clear infusion, a high and lasting fragrance, and a sweet aftertaste.
How to Distinguish Authentic from Fake
Fresh vs. Old Green Tea
Fresh green tea appears fresh and lustrous with a vibrant green color and emits a strong tea aroma. When brewed, the tea infusion is bright green with a fragrant scent, reminiscent of orchids or roasted chestnuts, and tastes smooth and mellow. The infused leaves appear fresh and bright green.
Old green tea looks dull and yellowish without any luster and has a subdued aroma. If you blow warm air on the tea leaves, the moistened areas turn yellow and feel dry. There is a cold sensation when sniffed. When brewed, the tea infusion is dark yellow, tasting thick but not refreshing. The infused leaves appear old and lack brightness.
Tasting Instructions for Han Mei Green Tea
(1) Prepare Utensils
Prepare teacups, bowls, a tea caddy, a tea scoop, a tea spoon, a tea tray, a tea cloth, and a kettle for boiling water according to the number of people drinking.
(2) Admire the Tea
Tilt and rotate the tea caddy to pour the tea into the tea scoop. Use the tea spoon to transfer the tea from the tea scoop onto the tea tray. Observe the color and uniformity of the dry tea leaves and smell the dry tea aroma.
(3) Warm the Cups
Rinse the teacups with boiling water to warm them up. This step is particularly important in winter, as it helps in brewing the tea.
(4) Place the Tea
A typical 150 ml cup for brewing Han Mei green tea requires about 3 grams of tea. Use the tea spoon to evenly distribute the tea leaves from the tea tray or tea scoop into each teacup.
(5) Initial Infusion
Pour water along the side of the cup using the teapot, filling it to one-quarter or one-third capacity. This allows the tea leaves to absorb water and expand, facilitating the release of their flavor. After about 30 seconds, proceed to the next step.
(6) Main Infusion
Use the “Three Nods of the Phoenix” technique to fill the cup to about seven-tenths full. This signifies “seven parts tea, three parts sentiment.” The repeated high pouring agitates the tea leaves and ensures an even distribution of flavor throughout the cup. It also serves as a gesture of welcome to guests. The water should be poured from a height to create impact and a graceful arc.
(7) Serve the Tea
Serve the tea to guests promptly after brewing so they can enjoy the aroma and taste while it's fresh. To avoid over-infusion, which can affect the flavor, during the second and third infusions, pour the tea into a fair cup first before decanting it slowly into the tasting cups.
(8) Enjoy the Tea
Start by smelling the aroma, then observe the color and take a sip. Let the tea linger in your mouth to fully interact with your taste buds, then swallow slowly. Savor the sweetness by pressing your tongue against the roots of your teeth and inhaling.