Chun Mee-style leaves from Anhui province lie behind this green tea, also sold under the name Lucky Dragon Tea. Pickers take it in early spring, and the leaves are rolled long and thin, twisting into narrow strands that unfurl slowly once hot water hits them. The name is thought to come from a Cantonese phrase meaning something like "flourishing spring tea," a nod to when the harvest happens.
After picking, the leaves are pan-fired rather than left to oxidise, a step that locks in more of their original character and keeps the caffeine relatively low — around 30mg per 8-ounce cup, well under what you'd get from black tea. That makes it a reasonable choice even early in the morning. In the cup it pours pale and golden-yellow, with notes of lemon, honey, and fresh-cut grass, plus a faint coffee-like depth underneath.
Kent and Sussex Tea and Coffee Company packs this one fresh to order rather than holding stock, worth knowing if you're comparing where to buy it.
Green teas like this carry a long traditional reputation beyond flavour. The antioxidants in the leaf are traditionally said to help the body cope with everyday oxidative stress, and some drinkers turn to it as a mild aid for digestion, immune support, and focus. None of that is medical advice, just the folklore that has followed the leaf for generations.
To brew, cool freshly boiled water to about 90°C and steep for up to three minutes. Add honey or a squeeze of lemon if you like, or drink it plain. The grassy sweetness holds up fine on its own.
