- 2017 new harvest tea coming in April/May - 2017 Zhu Ye Qing green tea

Zhu Ye Qing



Green Tea


Zhu Ye Qing (Bamboo Tips)


Appearance: a bud-plucked tea, with a smooth ‘sparrow tongue’ shape and tiny side leaves
Flavor: sweet / mildly astringent flavor reminiscent of delicate spring bamboo shoots and asparagus
Aroma: vegetal, fresh-green aroma
Liquor: clear golden liquor, tinged with a slight green hue


Emei Shan
Sichuan Province, China

Grown on one of the four sacred Buddhist mountains in China, hallowed ground for a tea garden

2017 Pre-Qing Ming
1st Harvesting Season
(end of March – April 5th)


China Spring Green Tea: The spring season in China is divided up into 4 periods of time. The harvest dates of the most anticipated Chinese spring green teas, such as Longjing, are associated with certain dates on the agricultural calendar. The earliest plucked teas are the most desirable for sweetness and and delicacy, and these teas sell out quickly because production quantities are small.


This is the breakdown of production times. Teas plucked during these times are made just once a year.


  • Pre-Qing Ming or Ming Qian tea (leaf plucked before April 5th)
  • Before the Rains or Yu Qian tea (leaf plucked before April 20th)
  • Spring tea or Gu Yu tea (leaf pucked before May 6th)
  • Late spring or Li Xia (leaf plucked before May 21st)

Chinese spring green teas are sold by these seasonal designations indicating the time in the spring that the tea was plucked. The earlier the tea is plucked the morein demand and expensive it will be.


March: weather permitting, the arrival of early spring in mid-March begins the plucking season for some premium green and yellow teas in Western China. In Sichuan Province: Mengding Mt. Gan Lu; Mengding Mt. Huang Ya and Zhu Ye Qing are plucked in mid-March.

The earliest plucks of Xi Hu Region Longjing tea (Zhejiang Province) and tiny Bi Lo Chun (Jiangsu Province) begin to appear at this time as well.

In Yunnan Province leafy green and tender bud green teas by mid-March.


April: the month of April is the busiest time in eastern China for the production of premium green teas from all of the important green tea producing Provinces. First-pluckings of tea such as Anji Bai Cha; En Shi Lu Yu; Huang Shan Mao Feng; Long Ding; Lu Shan arrive before April 5th to receive the coveted Pre-Qing Ming designation. Yu Qian pluckings of these teas follow throughout the month of April.


img-more_seasonal Seasonal Teas Explained

Use 2 teaspoons (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 160˚F-170˚F

Zhu Ye Qing is a very special tea and we are thrilled to have it back again. At Tea Trekker we are very fond of tea from Sichuan Province, and this is one of our favorite Pre-Qing Ming green teas. It is also one of the earlierst teas plucked in China at the beginning of each new tea year.

Zhu Ye Qing is a gorgeous tea. Look carefully at this smooth, slim, tiny, slightly curved bud with tiny side leaves – it is a marvel of tea plucking expertise and careful manufacture. This type of carefully-rendered, hand-crafted tea is becoming rare in go-go China today.

In the cup, the liquor has a sweet / mildly astringent flavor reminiscent of delicate spring bamboo shoots and asparagus. These qualities, coupled with the vibrant vegetal aroma and freshness of its early plucking time, gives the tea backbone and structure, like a fine Riesling wine. The taste of the tea flirts with the palate and is a sheer delight.

Zhu Ye Qing is a modern-era tea but it is already a classic. Zhu Ye Qing is the most famous tea made on Emei Shan, which is one of China’s four sacred Buddhist mountains. Here, tea grows in the cool, thin air of high elevation and is surrounded by  vast expanses of bamboo forest. In these forests, nourishing moisture (known as clouds & mist) develops and rises up from the valley in the early morning and evening hours.

When we visited this remote tea growing area on one of our tea-buying trips we rode a cable car from the top of the mountain down through a pristine bamboo forest. The silence of the forest was serene, punctuated only by bird songs, insect calls, and the gentle sound of the movement of giant bamboo. The scenery here is stunning and the forest is a study in the graceful movement of many species of giant bamboo growing in the wild.

At our destination we were treated to a lunch in which every dish contained bamboo, either as a main ingredient or important flavor component. We were served Zhu Ye Qing as an after-meal tea, and it was the perfect finish to such a grand meal. With its sweet, rich flavor that is so reminiscent of freshly-harvested bamboo shoot, and being from the same location, the terroir aspect of this combination really worked.

This mid-day adventure is one of our fondest memories of China.

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