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Cui Ming 2nd Grade Green Tea comes from the mountains of Yunnan, in the Pu’er area, and is made with large-leaf First Flush leaves grown at high altitude on the Wuliang Mountains. The non-fermented processing preserves the natural characteristics of the leaves and keeps their fresh, vegetal profile intact. Cui Ming stands out for its delicate, spring-like character: the infusion has a soft and naturally sweet taste, accompanied by a pleasant vegetal freshness. In the cup, it is balanced and velvety, with a clean and persistent finish. Tasting: the leaves of this Cui Ming 2nd Grade, harvested in 2026, are deep green and slightly dull in color, with a natural and slightly curled shape, typical of Yunnan green teas. The processing preserves the structure of the leaves, which unfurl once infused, revealing all their quality. The aroma reveals fresh and delicate vegetal fragrances, accompanied by a subtle natural sweetness. On the palate, soft and spring-like notes emerge, with light vegetal nuances and a sweet, clean finish. In the cup, the liquor appears light yellow-green, clear and bright, with a smooth texture and a fresh, persistent aftertaste. Place of origin: Yunnan, China. Production area: Pu’er. Mountain: Wuliang Mountain. The mountainous climatic conditions and altitude of this area encourage slow leaf growth, allowing the development of a rich and natural aromatic profile. Brewing method: we recommend brewing Cui Ming Green Tea using the traditional Chinese Gong Fu Cha method, with a gaiwan of approximately 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, begin with a first infusion of 30 seconds. Subsequently, keeping the water at the same temperature, continue re-infusing the leaves, increasing the infusion time by approximately 10 seconds each time (30–40–50…). This tea can provide 4–5 infusions while maintaining 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 2–3 minutes. For the best result, we recommend filtering the infusion immediately at the end of the specified infusion time. The suggested timings may nevertheless be adjusted slightly according to personal taste to obtain a more delicate or more intense infusion. Store the tea in a cool, dry place away from direct sunlight.
Cui Ming 2nd Grade Green Tea comes from the mountains of Yunnan, in the Pu’er area, and is made with large-leaf First Flush leaves grown at high altitude on the Wuliang Mountains. The non-fermented processing preserves the natural characteristics of the leaves and keeps their fresh, vegetal profile intact. Cui Ming stands out for its delicate, spring-like character: the infusion has a soft and naturally sweet taste, accompanied by a pleasant vegetal freshness. In the cup, it is balanced and velvety, with a clean and persistent finish. Tasting: the leaves of this Cui Ming 2nd Grade, harvested in 2026, are deep green and slightly dull in color, with a natural and slightly curled shape, typical of Yunnan green teas. The processing preserves the structure of the leaves, which unfurl once infused, revealing all their quality. The aroma reveals fresh and delicate vegetal fragrances, accompanied by a subtle natural sweetness. On the palate, soft and spring-like notes emerge, with light vegetal nuances and a sweet, clean finish. In the cup, the liquor appears light yellow-green, clear and bright, with a smooth texture and a fresh, persistent aftertaste. Place of origin: Yunnan, China. Production area: Pu’er. Mountain: Wuliang Mountain. The mountainous climatic conditions and altitude of this area encourage slow leaf growth, allowing the development of a rich and natural aromatic profile. Brewing method: we recommend brewing Cui Ming Green Tea using the traditional Chinese Gong Fu Cha method, with a gaiwan of approximately 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, begin with a first infusion of 30 seconds. Subsequently, keeping the water at the same temperature, continue re-infusing the leaves, increasing the infusion time by approximately 10 seconds each time (30–40–50…). This tea can provide 4–5 infusions while maintaining 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 2–3 minutes. For the best result, we recommend filtering the infusion immediately at the end of the specified infusion time. The suggested timings may nevertheless be adjusted slightly according to personal taste to obtain a more delicate or more intense infusion. Store the tea in a cool, dry place away from direct sunlight.
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