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Home»Teas »Green Teas
Certified Organic
Mei Li
Famous Chinese Green Teas
Ningde, Fujian Province, China
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Flavor Profile:An herbaceous green tea with a clean, mineral quality and hints of cinnamon and warm almond milk in the aroma.
Ingredients:Green Tea Leaves.Certified Organic by:Quality Assurance International (QAI)
Ningde is nestled between the mountains and the ocean in the northeastern corner of China’s Fujian province. The region is also known as ‘Min Dong’ in reference to the ancient Min culture of southeastern China.

Ancient Traditions
Tea has been growing in Ningde for centuries. Traditional green and white tea making techniques continue to this day giving each tea from this region its own distinctive appearance and flavor.

Mei Li
Mei Li is Chinese for "beautiful" and is an apt description of this special green tea. Delicate and refined, Mei Li carries the taste and smells of the misty northern Fujian countryside where it is grown.

Beautiful Shape
Mei Li’s distinctive appearance comes from roasting the leaf in a special pan that is shaken from side to side, straightening and flattening the leaf as it cooks. This gives the leaf a bright, glossy appearance without damaging it or removing the Bai Hao ‘white down’ on the tip of the buds.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
170°F (77°C)Best with spring water233
Large-leaf Chinese green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Moderately hot water, 150 to 170 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.