Where in China Grows the Finest Pre-Qingming Spring Tea?

Green tea is a time capsule that preserves the essence of spring.

A cup of spring tea soothes restlessness and nourishes the senses. For tea lovers, spring is inseparable from such a cup of green tea.

Even without stepping outside, one can savor the fresh aroma of nature’s flora in a single sip.

Amidst the endless flow of spring tea, worries instantly dissipate.

In silence, it opens a thousand dialogues with nature.

Over millennia, diverse tea varieties have emerged, with green tea being the foundational cornerstone.

This time, we explore the story behind Chinese green tea through four dimensions: "production methods," "aroma profiles," "appearance characteristics," and "brewing techniques."

Green tea is the only non-fermented tea among the six major tea categories. Its processing method preserves most of the natural compounds found in fresh leaves, resulting in its signature "clear broth, green leaves, and refreshing taste."

The basic production process of green tea involves three steps: fixation, rolling, and drying. Based on fixation and drying methods, the green teas we commonly drink are divided into four types: "steamed green tea," "pan-fired green tea," "sun-dried green tea," and "baked green tea."

What aromas can we detect in green tea?

Beyond the delightful freshness on the palate, the rich fragrances of spring green tea inspire boundless anticipation.

Aroma is a key "indicator" for distinguishing green tea varieties. Generally, different teas exhibit distinct signature scents—for example, Huangshan Maofeng offers a floral freshness, Longjing tea carries a bean-like aroma, Biluochun exudes a subtle fruity note, and Meitan Cuiya leaves a clean chestnut aftertaste.

Why do green teas have such varied aromas?

Fresh tea leaves contain over 100 types of volatile aromatic compounds. During processing, these substances interact and transform, creating new aromatic components. Factors like tea cultivar, climate, season, soil, cultivation practices, and production methods significantly influence their composition and intensity.

Overall, the most representative green tea aromas fall into six categories.

Brew a cup of green tea and savor its layered fragrances—you may gain a deeper appreciation for this miraculous leaf.

The essence of early spring is brought to life by green tea. Diverse regions, harvest times, and crafting techniques yield a dazzling array of tea forms.

The artistry of handmade tea shapes plump buds into myriad profiles—flat Longjing, flaky Lu’an Guapian, phoenix-shaped Anji Bai Cha—each a vibrant centerpiece on tea lovers’ spring tables.

The delicate freshness of spring tea makes a visually pleasing cup of green tea the ultimate indulgence.

But brewing tea isn’t just about adding leaves and water. Precision matters—especially for green tea. Whether leaves or water go first, every detail counts—

Different types of green tea require different brewing methods, with glass cup brewing being the most common. Generally, there are three main techniques: "top pouring," "middle pouring," and "bottom pouring."

For a 300ml glass cup, the recommended amount of tea leaves is about 2~3 grams, filled with water to about 70% capacity. For a stronger aroma, boiling water is ideal; if preferring a lighter fragrance, the water temperature can be reduced to 85°C~90°C.

What was the first spring tea you tasted in 2024?

Leave a comment below for a chance to win 2024 spring tea gifts! By 12:00 PM on April 11, we will select 5 readers with outstanding comments to receive a tea gift🎁.