Cui Ming Green Tea 2nd Grade comes from the mountains of Yunnan, in the Pu'er region, and is made from First Flush large-leaf tea leaves grown at high altitude on the Wuliang Mountains. This green tea is produced through unfermented processing, a technique that best preserves the freshness, vitamins, and aromatic components of the leaves. Cui Ming is known for its delicate and spring-like character: the infusion releases a soft and naturally sweet flavor, complemented by an elegant vegetal freshness. The result is a balanced and velvety cup that evokes the sensations of an early spring. The leaves of this Cui Ming 2nd Grade, harvested in 2026, present an intense green and slightly matte color, with a natural and slightly curled shape, typical of green teas from Yunnan. The processing preserves the structure of the leaves, which once infused unfold to reveal all their quality. Fresh and delicate vegetal aromas emerge on the nose, accompanied by a slight natural sweetness. In tasting, soft and spring-like notes are perceived, with light vegetal nuances and a sweet and clean finish. In the cup, the liquor appears light yellow-green, clear and luminous, with a soft texture and a fresh and persistent aftertaste. The mountainous climatic conditions and the altitude of this area favor a slow growth of the leaves, allowing the development of a rich and natural aromatic profile. We recommend infusing Cui Ming Green Tea using the traditional Chinese Gong Fu Cha method, using a gaiwan of about 150 ml. With 5 grams of leaves, it is possible to obtain several infusions, appreciating the different aromatic nuances that emerge progressively. With water at a temperature of 75-80°C, a first infusion of 30 seconds can be made. Subsequently, maintaining the same water temperature, the leaves can be re-infused while increasing the infusion time by about 10 seconds (30 - 40 - 50…). This tea can offer 4-5 infusions, maintaining a good aromatic intensity. For a more classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 75-80°C for an infusion time of 2-3 minutes. To achieve the best result, it is advisable to strain the infusion immediately after the set infusion time. The suggested timings can be slightly adjusted according to personal taste to obtain a milder or more intense infusion. It is recommended to store the tea in a cool, dry place away from direct sunlight. Green tea is one of the most appreciated types of tea for its natural properties. Thanks to the unfermented processing, the leaves retain a large quantity of antioxidants, amino acids, and vitamins. These substances can help counteract oxidative stress, support metabolism, promote concentration and mental energy due to the presence of natural caffeine, and help reduce feelings of tiredness during the day. Regular consumption of green tea can therefore be a good ally for daily well-being, provided it is taken in moderation to avoid excess caffeine.
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Cui Ming Green Tea 2nd Grade comes from the mountains of Yunnan, in the Pu'er region, and is made from First Flush large-leaf tea leaves grown at high altitude on the Wuliang Mountains. This green tea is produced through unfermented processing, a technique that best preserves the freshness, vitamins, and aromatic components of the leaves. Cui Ming is known for its delicate and spring-like character: the infusion releases a soft and naturally sweet flavor, complemented by an elegant vegetal freshness. The result is a balanced and velvety cup that evokes the sensations of an early spring. The leaves of this Cui Ming 2nd Grade, harvested in 2026, present an intense green and slightly matte color, with a natural and slightly curled shape, typical of green teas from Yunnan. The processing preserves the structure of the leaves, which once infused unfold to reveal all their quality. Fresh and delicate vegetal aromas emerge on the nose, accompanied by a slight natural sweetness. In tasting, soft and spring-like notes are perceived, with light vegetal nuances and a sweet and clean finish. In the cup, the liquor appears light yellow-green, clear and luminous, with a soft texture and a fresh and persistent aftertaste. The mountainous climatic conditions and the altitude of this area favor a slow growth of the leaves, allowing the development of a rich and natural aromatic profile. We recommend infusing Cui Ming Green Tea using the traditional Chinese Gong Fu Cha method, using a gaiwan of about 150 ml. With 5 grams of leaves, it is possible to obtain several infusions, appreciating the different aromatic nuances that emerge progressively. With water at a temperature of 75-80°C, a first infusion of 30 seconds can be made. Subsequently, maintaining the same water temperature, the leaves can be re-infused while increasing the infusion time by about 10 seconds (30 - 40 - 50…). This tea can offer 4-5 infusions, maintaining a good aromatic intensity. For a more classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 75-80°C for an infusion time of 2-3 minutes. To achieve the best result, it is advisable to strain the infusion immediately after the set infusion time. The suggested timings can be slightly adjusted according to personal taste to obtain a milder or more intense infusion. It is recommended to store the tea in a cool, dry place away from direct sunlight. Green tea is one of the most appreciated types of tea for its natural properties. Thanks to the unfermented processing, the leaves retain a large quantity of antioxidants, amino acids, and vitamins. These substances can help counteract oxidative stress, support metabolism, promote concentration and mental energy due to the presence of natural caffeine, and help reduce feelings of tiredness during the day. Regular consumption of green tea can therefore be a good ally for daily well-being, provided it is taken in moderation to avoid excess caffeine.
