The fresh leaves of this Chun Mee are first steamed, for less than a minute, in large vats to kill fermenting enzymes. They are then stacked in small piles and dried for ten hours, turning regularly. The leaves are rolled according to grade. Chun Mee is Chinese for 'valuable brow' as it is said they resemble the eyebrows of classical Chinese beauty. This Chun Mee green tea is one of the original types of Chinese Tea, produced and consumed this way for the over the past five thousand years. It is said that tea was first discovered by the Emperor Shen Nung when a leaf fell into his bowl of hot water. This organic green tea is produced in south-eastern China near the river Yangtze.