Bamboo Leaf Green – Zhu Ye Qing

Comprehensive Guide to Zhuyeqing·Sparrow Tongue Tea

Historical Origins
Rooted in the thousand-year-old Zen tea tradition of Mount Emei, records of “Emei Snow Buds” tea can be traced back to the Ming Dynasty’s Compendium of Tea. The contemporary brand “Zhuyeqing” was established in 1964, with Sparrow Tongue as its premium category, named for its resemblance to a mountain sparrow’s tongue. In 2006, it was presented as a national gift to the Russian President.

Tea Characteristics
1. Visual Appreciation
– Dry Leaves: Flat and elegant like a sword, approximately 1.5 cm long, uniform and flawless, with a tender green hue hinting at emerald, and white fuzz resembling fresh snow on a blade.
– Spent Leaves: After brewing, the buds stand upright like “bamboo shoots after rain,” vibrant green and silky to the touch.

2. Sensory Experience
– Liquor: Clear and translucent, pale apricot-green like a spring pond, with shimmering fuzz reflections.
– Aroma: Chestnut fragrance forms the backbone, orchid essence the soul, with a cool, high-mountain bamboo forest scent upon cold sniffing.
– Flavor: Fresh as sweet spring water—the first three infusions are crisp like melted snow, while the fourth infusion onwards turns mellow like honeydew, with a lingering mineral-cool sweetness in the throat.

Brewing Artistry
1. Glass Cup Method (Zen Observation)
– Vessel: Patternless crystal glass cup (tall cylindrical).
– Steps:
① “Ice-Cooled Cup” (rinse with cold water before adding hot water).
② Measure 3g of tea, using the “Snowfall on Emei” pouring technique.
③ Fill to one-third with 80°C Mount Emei spring water, gently swirl to awaken the leaves.
④ Top up to 70%, observing the “sword-like buds” standing upright.

2. Gaiwan Gongfu Method (Professional Tasting)
– Setup: Sweet white-glazed lidded bowl (110ml), jade porcelain tasting cups.
– Key Points:
① Preheat the vessel with boiling water, then add 4g of tea to appreciate the “cold fragrance” of dry leaves.
② First infusion: Use the “Phoenix Nods Three Times” pouring technique, steep for 10 seconds at 85°C.
③ From the second infusion, increase steeping time by 5 seconds per brew; by the sixth infusion, extend to 30 seconds.
④ Pour evenly with a “thread-like stream,” filling cups to 70%.

3. Cold Brew Method (Summer Refreshment)
– Innovation:
① Combine 5g tea + 500ml glacier water in a glass bottle.
② Refrigerate for 6 hours, then filter and add thin slices of green lemon.
③ Pair with chilled Emei mountain loquats for serving.

Cultural Codes
? Sacred Buddhist Tea: Monks of Wan’nian Temple have offered this tea to Buddha for millennia.
? Ecological Secret: Each 500g requires hand-picking 35,000 buds.
? Award-Winning Quality: Three consecutive years of Gold Prize at the World Green Tea Competition.

(Note: Brewing temperature must strictly remain between 80–85°C; higher heat damages its delicate freshness. Authentic Sparrow Tongue adheres to the “Three No-Pick” rule: no picking on rainy days, no dewy buds, no purple buds.)