Ming-Qian tea and Yu-Qian tea are names given to different stages of spring tea in the Jiangnan tea region along the Yangtze River in China based on seasonal timing. “Ming-Qian tea” refers to tea harvested before the Qingming Festival, while “Yu-Qian tea” is harvested after Qingming but before Guyu. Ming-Qian tea is known for its fine and tender qualities, while Yu-Qian tea also boasts excellent quality. Teas harvested after Guyu but before Lixia tend to be coarser and of lower quality.
Ming-Qian tea contains higher levels of amino acids compared to later harvests, while the content of tannins, which impart a bitter taste, is relatively lower. As a result, this tea has a fragrant and smooth flavor. Additionally, Ming-Qian tea is less likely to have been exposed to pesticides, especially early spring teas, which are among the best green teas of the year. For these reasons, many high-grade teas harvested before the Ming-Qian period are particularly favored by tea enthusiasts.
How to Brew Ming-Qian Tea
A glass cup is recommended for brewing, as it allows you to observe the graceful unfolding and movement of the green tea leaves in the water.
First, use some boiling water to preheat the cup, then add the tea leaves.
The water temperature should generally be between 80 and 90 degrees Celsius. It's not advisable to use boiling water directly, as it can damage the taste and aroma of the tea.
The amount of tea used can be adjusted according to personal preference, with a general guideline of 1 gram of dry tea per 100 milliliters of water.
When adding water, pour it slowly along the edge of the cup to avoid directly impacting the tea leaves.
Allow the tea to steep for 2-3 minutes to fully release its aroma and flavors before drinking.
If the tea has been freshly processed, it's best to store it for one to two weeks. This not only reduces the moisture content of the dry tea but also removes any “fire” flavor, improving the overall taste of the tea.
Characteristics of Ming-Qian Spring Tea
Ming-Qian tea (spring tea) is better than summer or autumn tea. Due to moderate spring temperatures and abundant rainfall, the tea plants have had a long rest during the previous autumn and winter, resulting in plump, lush shoots that are bright green in color, soft in texture, and rich in nutrients.
The relatively low temperatures in spring favor the synthesis and accumulation of nitrogen-containing compounds in the tea leaves, leading to higher levels of free amino acids, proteins, and other nutrients, while tannins are lower. This results in a fresher, more flavorful taste, a stronger aroma, and more pronounced health benefits.
Ming-Qian tea is a term used in southern Chinese tea regions to describe spring tea at different stages, known for its fine and tender qualities.
Its buds and leaves are delicate and tender, rich in aromatic substances and flavor components, thus possessing very high quality. However, due to the generally low temperatures before the Qingming Festival, the number of shoots available for picking is limited, and their growth rate is slower, making those that meet the picking standards quite rare.
After a long winter, the tea plants accumulate abundant nutrients, so the shoots are rich in aromatic substances, flavor components, and nutrients (such as amino acids), while the tannins that impart bitterness are relatively lower.
The low temperatures at the beginning of spring slow down the growth of tea plants, making it even rarer to find shoots that meet the picking standards.
Furthermore, the moderate temperatures and ample rainfall in spring give the tea a vibrant green color and soft texture. Spring teas typically do not suffer from pests and diseases, so there is no need to use pesticides. They are unpolluted and rich in various vitamins and amino acids. With a high fragrance and smooth taste, they are truly exquisite and elegant, making them the best of the year.