- Sold Out for 2021 - 2021 Cui Lu Spring Green tea

Cui Lu Spring Green (Jade Green)


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Green Tea


Cui Lu Spring Green (Jade Green)


Oxidation: very slight in the buds
Manufacture: basket-fired


Appearance: large open twist leaf style – many tips with a distinctive twist
Flavor: flavor is soft and smooth
Aroma: hints of apricot and peach in the aroma
Liquor: clear emerald liquor



Yunnan Province, China

2021 Pre-Qing Ming
1st Harvesting Season
(early to middle of March in Yunnan Province)


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 Tablespoons (2-3 grams) per 6 oz of water
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170˚ – 180˚ F


Cui Lu is one of the exceptional Yunnan green teas. As with so many China teas, the appearance of the leaf is ‘almost’ as important as the taste of the steeped liquor… This is a beautiful tea in all three of its phases: its dry leaf form; while it is steeping and being re-steeped; and then as spent, rehydrated leaf. The budsets start out an elegant emerald green color with silver edging and, when wet turn light avocado in color. The coloration of the leaf and the liquor reflect perfectly on the transliteration of this tea’s name in Chinese: ‘Jade Green‘, because green jade (especially when polished) shows many shades of green, beige, and silver-white, often with veining and fluctuations in density. This leaf has that style of coloration and is truly beautiful to observe.

Cui Lu has a focused, clean flavor, similar in a way to our old friend Nine Dragons (another western-China green) but Cui Lu has no hint of smoke. It has a classic chestnut background flavor but what predominates is that hint of stone fruit flavor and aroma of apricots and peaches. The liquor is bright and clear, and is ever-so-slightly reminiscent of the liquor of a sweet, early season Japanese green tea.

Harvested and manufactured by hand in early spring of 2021, with leaf from tea bushes in the prime tea-growing highlands of Simao (a region better-known to tea enthusiasts for its Pu-erh and black tea harvests).