Lixia

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,…