When tasting the chun mee tea:

The dry tea leaves are a dusty dark green colour and they have been tightly rolled. Chun mee translates to precious eyebrows, because the tea leaves have a distinct slender and arch shape similar to the shape of an eyebrow. The dry leaves are very fragrant, they smell vegetal and slightly sweet. After we removing the tea leaves we can see that the tea steeps to a deep golden colour, a little more saturated with colour compared to other green teas.

It tastes like a warm summer breeze floating in through an open window, like sitting on the back porch in the evening listening to the cicadas sing, like running through the sprinkler on a really hot day. It has a nice frothy maybe buttery mouthfeel as pleasantly astringent, it kind of makes your tongue feel dry and I find it to be incredibly refreshing. There’s a dusty vegetal quality about it with just a little bit of sweetness at the very end that makes me think of freshly cut hay. So this makes me feel really nostalgic for summer time. It yields to multiple steeps.

You know it's a perfect middle ground for a green tea. if you really dig in, it has notes of plum, apricot, and little subtle sweetness. it really has a nice depth. But just remember time and time temperature everything with green teas, you don't want to go too hot and you don’t want to steep too long. You will bring the leaves you’ll turn your cup very bitter.