The unique flavor and appearance of Chunmee tea rely on a complete set of ancient handmade roasting and shaping techniques that have been standardized through centuries of iteration.
Traditional Chunmee production adopts the classic procedures of fixing, rolling, roasting, and re-firing, emphasizing slow fire baking and multiple refinements to form its signature gray-green frosted surface and long curved strips.
Different from flat green tea and steamed green tea, Chunmee tea focuses on "rough tea fine processing", a traditional craft that enhances inner quality even for ordinary raw tea leaves.
Before modern industrialization, all Chunmee products were manually refined in ancient tea workshops in Anhui, Jiangxi, and Zhejiang border areas.
In the mid-20th century, China unified the grading standards of Chunmee tea, forming complete color, aroma, taste, and shape evaluation systems, which enabled large-scale standardized exports and laid the foundation for its long-term dominance in the African and Middle Eastern markets.
