Chun mee is the bulk of our country's refined green tea exported, and its products include Zhenmei, Gongxi, Yucha, Xiumei, Green Slice, etc.; followed by gunpowder, whose products include pearl tea, Yucha, Xiumei, etc.; and A small amount of steamed green tea. In addition to some of the chun mee and gunpowder being exported in original boxes with place names, they are mainly blended into numbered teas based on the quality characteristics of chun mee tea in various places for sale abroad.

In international trade, buyers and sellers can know the type and grade of tea the other party wants simply by relying on the trade code, because these are all specified in accordance with national standards and are universal and convenient in most trade situations.

Tea category Tea code Appearance features
Premium Chun mee special grade 41022 Thin and tight, showing sharp edges, green and frosty color
Premium Chun mee grade 1 9371 Thin and tight, with tip, green and frosty color
Premium Chun mee grade 2 9370 Tight knot, green color
Chun mee grade 1 9369 Tight, green and moist in color
Chun mee grade 2 9368 Still tight, yellow-green color and moist
Chun mee grade 3 9367 Thick, greenish-yellow color
Chun mee grade 4 9366 Slightly rough and loose, yellow in color
Yucha grade 1 8147 Thin, short and tightly knotted, tadpole-shaped, green in color
Yucha grade 2 8167 Short, blunt, slightly loose, greenish-yellow color
Xiumei special grade 8117 Tender stems are thin, yellowish green in color
Xiumei grade 1 9400 Ribbon strips, green and yellow in color
Xiumei gradel 2 9376 Thin flakes, with ribs, yellow color
Xiumei grade 3 9380 The fine flakes are lighter in texture and yellowish in color.
Gongxi special grade 1 9277 Round and solid, green in color
Gongxi special grade 2 9377 Round knot, heavier and firmer, and the color is green and moist.
Gongxi grade 1 9389 Round and solid, yellow-green color
Gongxi grade 2 9417 Still round and solid, green and yellow in color
Gongxi grade 3 9500 Slightly round and slightly flat, yellow and slightly dry in color

The quality of Chun mee requires both appearance and internal quality. The appearance depends on the cord, wholeness, clarity and color, and the inner substance depends on the aroma, soup color, taste and leaf bottom.

Chun mee, as the name suggests, the strips should resemble the shape of eyebrows, which is the main factor that determines its appearance and specifications. The shape of the cord includes elasticity, thickness, length, weight, emptyness, and whether there is a tip. Tight knots, round and straight, complete, solid, and tips are good, followed by loose, flat, curved, and light cords.

The blending ratio of whole and broken portions, middle portion, and blew portion of tea should be uniform or even. Avoid too much tea in the lower portion.

Clarity depends on the content of stems, tendons, slices, and bark. Clarity has varying degrees of impact on the appearance, color, tenderness, aroma, and taste of the inner leaf bottom. The strips with poor clarity are loose and yellow in color, with mixed flowers at the bottom of the leaves, uneven old and tender leaves, and lack of pure fragrance.

The appearance and luster of chun mee depends on the color, dry and moist, even and mixed. Green and frosty is good, and yellow and dark is worse.

The color of the endoplasmic soup is bright, dark, and turbid. Yellow-green, clear and bright is the best, dark yellow is the second best, and orange-red, dark and turbid is the worst.

The aroma depends on the purity, height, and length. It is better to have a pure and clear fragrance or a ripe chestnut fragrance that is tall and long, and one with burnt smoke and other peculiar smells is worse.

The taste depends on the intensity, bitterness, and astringency. Those with strong, mellow, refreshing, and sweet aftertaste are considered top grade, those with strong but unpleasant taste are considered medium grade, those with light, rough and astringent qualities are considered low grade, and those with other foreign and miscellaneous flavors are considered inferior.

Look at the tenderness and color at the bottom of the leaves. The tenderness is much higher than that of the bud heads. The leaves are thick, soft and hard. The buds with many leaves are soft, thick and tender, and vice versa.

Look at the color as bright, dark, and evenly mixed. Light green and evenly bright ones are good, while dark and colorful ones are bad.

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