Ming Qian Curled Long Ya Green Tea

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Origin: Mt. Tiangong (天宫山), Juexi Town, Yibin City, Sichuan Province, China

Ming Qian refers to tea leaves picked prior to Qing Ming Day, April 4. This tea has a rich texture and stronger freshness above a chill in the taste from the early spring; overall it is slightly cold and elegant, with an amazing surging aroma and a sweet, mellow, smooth taste.

This tea in particular has flattened leaves in a needle-like shape with a fresh aroma. High-mountain leaves become tender after surviving a cold winter, and are rich in endoplasmic substances and nutrients. The leaves of this Long Ya green tea must undergo a series of complicated process (Sha Qing, ordering, shaping, drying) in order to become a high-quality drinkable product. In order to preserve the taste of the tea, during the first Sha Qing step the leaves must not be excessively kneaded, and should do so under the supervision of professional tea makers.

The pleasant sweet scent of dry leaves wafts into our noses as soon as the package is opened, together with a trace of floral notes of spring. This tea comes from the high altitudes around 1200m, so in addition to the fresh, mellow, sweet, and tender chestnut fragrance that belongs to Sichuan tea, the tea liquid also has a faint floral fragrance, which is more like the fragrance of magnolia flowers, especially at the bottom of our cup or tea pitcher, very pleasant.