Drinking green tea is a universal gesture, repeated billions of times every day around the world. Yet behind this seemingly ordinary habit lies an ancient, complex, and captivating story—where botany, social rituals, traditional pharmacology, and the art of living have intertwined for more than three thousand years. And while there are countless green teas, two types hold a special place in Chinese culture: Chun Mee, with its fruity and invigorating profile, and Sencha, gentle and vegetal. These two teas—both cultivated according to organic farming principles—are what make up the blends from the Pure Tea house.
In this article, we invite you to explore in depth the origins of green tea, to understand the agronomic and sensory specificities of Chun Mee and Sencha, and to take stock of the recent scientific studies that shed light on their effects on the human body.
The origins of green tea: one plant, many traditions
The tea plant, Camellia sinensis, is native to southern China and northern India. According to historians, consumption in infusion form dates back to the Shang dynasty (between -1600 and -1046 BCE). First used as a medicinal plant, tea gradually established itself as a daily drink among the imperial elite, in monasteries, and then across all levels of Chinese society.
What sets green tea apart from other varieties (black, oolong, white) is that it undergoes no oxidation. Immediately after picking, the leaves are heated (by steam or in a metal wok) to deactivate the enzymes responsible for oxidation. This step, called fixation, helps preserve the catechins, amino acids, chlorophyll, and other volatile compounds responsible for its flavor and benefits.
From the Tang and Song dynasties onward, writings such as Lu Yu’s Classic of Tea (8th century) describe in precise detail the methods of cultivation, preparation, and the virtues of green tea. This cultural heritage has endured through the centuries, evolving alongside changes in farming practices while remaining deeply consistent.
Chun Mee green tea: the balance of freshness, energy, and refinement
Among the many varieties produced in China, Chun Mee is one of the most iconic green teas. Originating from the provinces of Jiangxi and Zhejiang, it’s recognizable by its curled leaves—their shape resembles a delicate eyebrow—which is why it’s named Chun Mee (“old man’s eyebrow” in Chinese).
Artisanal, leaf-respecting production
Chun Mee leaves are generally harvested in spring, sometimes in summer depending on the region. Once picked, they are withered, then heated in large metal woks at high temperatures—a process that requires precision and control. Hand-rolling gives the leaves their distinctive shape. A final roasting step helps fine-tune the flavor, which stays soft yet carries a slight acidity at the end of the sip.
In organic versions—such as those chosen for Pure Tea blends—this process remains manual or semi-craft, with no additives or added flavors, to respect the tea’s chemical nature as much as possible.
A recognizable sensory profile
When brewed, Chun Mee develops a pale yellow to golden liquor, sometimes with a slight haze. On the palate, it stands out for its fresh, plant-like character, complemented by fruity notes, almost tangy, which can sometimes evolve into aromas of green plum or citrus zest.
It’s often recommended for those who want a lively tea without being too harsh, with a moderate caffeine content—making it a great alternative to morning coffee or a perfect companion drink during the day. It’s the same organic Chun Mee green tea we use in our toning, invigorating blend: Thé Vert Energy Bio.
Sencha green tea: sweetness, balance, and everyday enjoyment
While the name Sencha is often associated with Japanese teas, there is also a Chinese tradition of Sencha—less well-known, but just as refined. In this case, the term “Sencha” refers to a production method close to the Japanese technique, but adapted to Chinese terroirs, particularly in the Hunan and Anhui regions.
How it’s made
Chinese Sencha is generally steamed quickly after harvest, then rolled and dried. While this method is different from the wok-rolling used for other Chinese green teas, it helps preserve a chemical profile close to fresh leaves, with a high level of L-theanine, an amino acid responsible for the relaxing effect often associated with green tea.
The result is a tea with a softer, rounder taste, with a very light astringency—or none at all. Unlike some Japanese Senchas, it has a less iodine profile and a more floral character.
An ideal base for wellness blends
Thanks to its smoothness and low bitterness, Chinese Sencha is often used as a base for herbal infusions. It pairs beautifully with mint, citrus fruits, or even roots like ginger. That’s why you’ll find it in recipes like the organic Sencha with citrus fruits and ginger, the Détox Beautea Queen, or the Green Mint Tea.
From a nutritional standpoint, it’s rich in catechins, polyphenols, and chlorophyll, and supports gentle detoxification, while providing a slight boost—without going overboard.
What science says: the deeply studied benefits of green tea
Many scientific studies have focused on the components of green tea. Here’s an overview of the main active compounds and their purported effects on health:
1. Catechins (EGCG)
Catechins are powerful antioxidants. The most studied one, EGCG, has shown effects in:
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the neutralization of free radicals
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the prevention of cellular aging
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the regulation of fat metabolism
2. L-theanine
Found mainly in high-quality green teas, it is known for:
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lead to a state of mental relaxation without drowsiness
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enhance concentration when combined with caffeine
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contribute to a stable mental balance, especially useful for countering the effects of stress
3. Chlorophyll
Chlorophyll contained in unoxidized leaves may have the following effects:
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gentle detoxifying
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liver-protecting
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potentially beneficial for digestion
Please note: these effects are linked to regular, moderate, and quality consumption—the kind made possible by organic green teas that are not treated.
How to prepare these green teas to get the very best from them
Chun Mee
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Ideal temperature : 75–80°C
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Brew time : 2 to 3 minutes
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Tip : avoid too long an infusion, which increases bitterness
Chinese Sencha
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Ideal temperature : 70–75°C
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Brew time : 1.5 to 2.5 minutes
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Tip : can be brewed cold (slow infusion in fresh water for 4h)
Chun Mee and Chinese Sencha represent two complementary approaches to green tea. The first—lively and fruity—so naturally suits an active start to the day. The second, rounder and more vegetal, fits effortlessly into quiet moments or after-meal digestion. Both extend a living tradition: tea rooted in nature, shaped by human hands, and able to span centuries without losing its appeal.
Through their wide range of flavors, botanical subtleties, and nutritional properties, they invite you to explore green tea—not as a single, one-size-fits-all product, but as a world of nuances, practices, and craftsmanship. Learning how to brew them, how to taste them, is also a way to slow down— and reconnect with a simple gesture, yet full of meaning.
