The Spring Pre-Qingming Long Jing green tea was harvested and processed in early April in Hangzhou, Zhejiang. Harvesting in the spring season ensures a superb taste, as the plant retains all the nourishment gathered during the winter. It is a gentle, refined tea with sweet, roasted notes and a silky body, reminiscent of a warm spring morning with its freshness.
Tasting - Sight and Smell
The leaves of this Spring Pre-Qingming Long Jing green tea, with its characteristic flattened shape, are glossy and vibrant yellow-green hues. Once infused, they give off sweet herbal and roasted nutty notes. The liquor in the cup is pale yellow, and in suspension are discernible particles of baihao, the silvery down that covers and protects the buds in which this tea is rich.
Tasting Notes
GONG FU CHA
Spring Pre-Qingming Long Jing Green Tea's first infusion is super sweet and silky smooth on the palate. Roasted notes of nuts such as almonds and walnuts emerge delicately. Herbal hints are light and sweet: hints of zucchini and steamed ribs are heard. With the second infusion, the roasted notes are accentuated, with a savory touch reminiscent of peanut flavors. With the third and subsequent infusions the fresh vegetable notes of lettuce and freshly cut young grasses return. Astringency is barely noticeable and perfectly balanced.
TO THE WEST
In the opening, Spring Pre-Qingming Long Jing green tea brings out roasted notes of nuts, such as pecans and almonds, right away. The palate evolves into distinctly sweet notes and delicate vegetal hints: we find notes of fresh salad, zucchini and carrots and a round and pleasant umami. The closure brings back to the palate the toasty notes, which linger for a long time.
Location of origin
Hangzhou, Zhejiang, China
Infusion method
We strongly recommend infusing Spring Spring Pre-Qingming Long Jing Green Tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to make several infusions with different tastes. After a quick rinse of the leaves in water at 75°C, one can proceed with an initial infusion of 25 seconds and, after that, keeping the water at the same temperature, proceed with multiple infusions increasing the time by 10 seconds each time (25 - 35 - 45...)
This tea has a longevity of about 5 infusions.
For a classic preparation according to the Western style we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 3 minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool, dry place away from direct sunlight.
