Early Spring Zhu Ye Qing green tea is harvested before the Qingming festival, celebrated during the first days of April. Only the buds, which appear smooth to the touch and free of defects, are selected. It is a sweet and lingering green tea on the palate, with a fresh and smooth taste, great for a moment of relaxation and stress relief . This tea was harvested on the summit of Mount Emei in Sichuan.
Tasting – Sight and smell
Early Spring Zhu Ye Qing Green Tea buds are beautiful to the eye: they appear green and shiny, flattened in shape with pointed ends. When infused, they give off very fresh plant aromas and distant very sweet fruity notes. In the cup, the liquor is a soft yellow, a color that reflects the delicacy and freshness of this tea with a light body and gentle flavor.
Tasting Notes
GONG FU CHA
The first infusion ofEarly Spring Zhu Ye Qing Green Tea reveals a very fresh and sweet vegetable character, reminiscent of bamboo shoots, peas, and fresh broad beans on the palate. With the second infusion, a distant floral note and a faint hint of dried apricot are added. With the third brew, the flavor returns to more vegetal: we have notes of lettuce and green wood, which again give way on the finish to a fruity sweetness.
WESTERN
Early Spring Zhu Ye Qing green tea in the cup is incredibly fresh and vegetal: notes of asparagus, fava beans, and bamboo shoots are perceived. In the background we find delicate and fruity notes, such as of dried figs and dehydrated apricots. The finish remains very sweet, devoid of bitterness and with a very slight, barely perceptible astringency.
Place of origin
Mount Emei – Sichuan, China
How to prepare
We strongly recommend infusing Early Spring Zhu Ye Qing green tea by the traditional Chinese method 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.