Early Spring Que She green tea, also called “Sparrow’s Tongue” because of the distinctive shape of its leaves, is harvested in Yibin, Sichuan. During the infusion, we recommend using a glass cup so that you can admire how the leaf opens gradually revealing itself, almost as if it were alive. This is a fragrant green tea whose fresh vegetal notes evoke images of summer meadows and country vistas.
Tasting – Sight and smell
The small leaves of Early Spring Que She green tea have a color between yellow and green and a peculiar shape, called “sparrow’s tongue”: in fact, they appear flattened, smooth to the touch and slightly curved, ending in pointed ends. When infused, they release fresh herbaceous and vegetal aromas, with very slight floral notes. The color of the liquor is pale gold, and the body of this tea is rather light and drinkable.
Tasting Notes
GONG FU CHA
Early Spring Que She green tea infusion has very fresh plant notes reminiscent of peas, fava beans, and garden salad. The second brew brings out stronger hints of green leafy vegetables, as well as hay and field grass. It is only with the third brew that one is able to perceive slight floral notes, of orchid and aquatic flowers, with a still vegetal closure and a good, almost hop-like persistence.
WESTERN
In the cup, Early Spring Que She green tea proves to be very balanced from the very first sip: the fresh vegetable notes of peas and tender broad beans are very pleasant, with barely perceptible astringency. More floral notes (water flowers) appear in the second line, but remain very delicate. Herbal hints return in the closing with a definite aftertaste of country grass and green wood, remarking on the character of this green tea.
Place of origin
Yibin – Sichuan, China
How to prepare
We strongly recommend infusing Early Spring Que She green tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 75°C and proceed with an initial 20-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 – 25 – 30…).
This tea has a longevity of about 6 brewings.
For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 75°C for an infusion time of 2 1/2 minutes.
For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
Store in a cool, dry place away from direct sunlight.