Comprehensive Guide to Yu Qian Longjing Tea (Pre-Rain Longjing Tea)
Historical Origins
Yu Qian Longjing, also known as “Second Spring Tea,” refers to Longjing tea harvested between the Qingming Festival (around April 5) and the Grain Rain solar term (around April 20). As temperatures rise, tea trees grow faster, resulting in higher yields compared to Ming Qian Longjing (Pre-Qingming Longjing). The leaves are more mature, with increased polyphenol and caffeine content, making them more robust and suitable for multiple infusions.
Tea Characteristics
– Leaf Shape: One bud with two leaves
– Color: Yellowish-green with fresh luster
– Liquor Color: Bright, tender green
– Aroma: Refreshing and long-lasting with pronounced bean-like fragrance
– Taste: Crisp, aromatic, and pleasantly brisk
– Spent Leaves: Delicate, intact buds and leaves with a vibrant green hue
Brewing Methods
1. Glass Cup Brewing
– Tea-to-Water Ratio: 1:50
– Water Temperature: 85°C (185°F)
– Amount of Tea: 1–3 grams
– Method: Pour water directly over leaves and steep for 1–2 minutes.
2. Gongfu Brewing (Gaiwan Method)
– Tea-to-Water Ratio: 1:30
– Water Temperature: 85°C (185°F)
– First Infusion: 5–10 seconds
– Subsequent Infusions: Adjust steeping time based on taste preference
– Amount of Tea: 1–3 grams
3. Cold Brewing
– Tea-to-Water Ratio: 1:100
– Method: Place tea in a glass container with cold water, refrigerate for 8–10 hours
– Amount of Tea: 1–3 grams
(Note: Yu Qian Longjing offers a balance of freshness and strength, making it ideal for both traditional brewing and modern cold infusion.)
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