【Name】: Wuyuan Mingmei

【Category】: Green Tea

【Place of Origin】: Wuyuan County, Jiangxi Province

【Introduction】

Wuyuan Mingmei is produced in Wuyuan County, Jiangxi Province, located in the mountainous area of northeastern Jiangxi. It was created in 1985. Wuyuan has long been famous for producing tea in large quantities and of high quality. When Wuyuan was under the administration of Anhui Province, part of the well-known "Tunlu" tea, famous both domestically and internationally, was produced in Wuyuan. Within Wuyuan County, Zhanggong Mountain has an altitude of over 1000 meters. The terrain is lofty and rugged with rolling peaks, abundant rainfall, a mild climate, and fertile soil, providing superior growing environments and conditions for tea trees. Historically, Wuyuan has been celebrated for its abundant and high-quality tea production.

Processing Technique

Wuyuan Mingmei uses the Shangmeizhou tea cultivar and local large-leaf varieties as raw materials. The leaves and buds are plump, sprout early, and yield high. The fresh leaf picking standard for Wuyuan Mingmei is one bud with one leaf just unfolding. Buds and leaves with abundant pekoe, plumpness, uniform size, and consistent tenderness are selected. The processing is meticulous, divided into six steps: spreading the fresh leaves, fixation, rolling, preliminary drying, pan-firing, and final drying.

The requirements for the fresh leaves of Wuyuan Mingmei are strict. The picking standard is one bud with one leaf or one bud with two leaves just unfolding. Plump buds and leaves with dense pekoe are chosen, selecting those with apparent pekoe, plump buds and leaves, uniform size, consistent tenderness, and free from pests and diseases. Purple buds and leaves are avoided. Picking is required on sunny days after the fog has dispersed, ensuring the leaf surface has no dew. Careful plucking by hand is essential, avoiding pinching with fingernails to prevent red stems. The processing technique is very detailed, refined through six steps: spreading, fixation, rolling, preliminary drying, pan-firing, and final drying. Among these, pan-firing is the key process that forms the unique quality of Wuyuan Mingmei tea. The method involves maintaining a pan temperature around 90°C, with about 1 kilogram of leaves per batch. With fingers together, palms open, thumbs up, and little fingers towards the pan, using wrist and arm strength, both hands gently push the tea leaves from the bottom of the pan towards the rim. When the leaves fall freely from above, both hands hold the tea, gently twisting and shaking to break up any clumps. This process is repeated. When the leaves are about 60% dry and the pekoe becomes apparent, they are removed from the pan and then dried over gentle heat in a baking basket.