Appreciation
VintageFirst Flush in 2025
Grade: Premium Grade, One Flag with Two Shoots
Producer: Li Quanchun, Tea King and master of the West Lake Longjing tea-frying Craft.
Origin: Li Quanchun's tea garden in the core production area of West Lake Longjing No. 43
Process: Traditional craftsmanship: The shape enhances the aroma, and the heat is controlled by techniques such as shaking and spreading, resulting in a flat and fresh tea.
Dry leaves appearance: Bright, Flat, Smooth and Straight
- Color : A unique " brown rice color "—that is, a creamy white with a light yellowish-green tinge, and a soft, natural sheen. Top-grade pre-Qingming Longjing tea, due to its extremely tender buds, has a lighter yellow hue. There is a little bit.
- Appearance : The dry tea leaves are flat and bowl-shaped, with plump and uniform buds. Top-grade pre-Qingming Longjing tea is characterized by... " One flag, two Shoots " (One bud and two leaves, the bud is longer than the leaf, the bud and leaf are connected to the branch), with no single leaves or old leaves mixed in.
- Texture : Gently pinch the dry tea leaves with your fingers. They feel dry, crisp but not crumbly. There is no powder residue on your fingertips after pinching, which indicates that the "fucking" process is done well and the tea leaves are smooth.
Color Observation: Tea liquor and tea leaves
- In the glass, the flat Dried Longjing tea strips hot water Slowly unfurling, the pale yellow-green tea buds of early spring twirl and swirl. The tea floats and falls three times. The tea soup is clear and has fine hairs.
Taste Aroma: Noble, enduring, natural
- Dry Tea Aroma : Before brewing, the dry tea has a faint " orchid fragrance and bean fragrance " - the orchid fragrance is elegant and far-reaching, and the roasted bean fragrance is mild and not dry.
- Wet Tea Aroma (lingering aroma) : After warming the cup, add tea leaves and rinse the tea with 85℃ hot water for 3 seconds. After pouring out the tea, smell the cup wall. At this time, the aroma will be activated. The lingering aroma is " clear and not stuffy ". The orchid and bean aromas are distinct and can last for 1-2 minutes. There is no "watery" or "stuffy" taste (if there is, it is because too much tea leaves or the water temperature is too high).
- Tea Liquor Aroma : Before taking the first sip of the tea soup, smell the aroma on the surface of the tea soup, which is consistent with the aroma on the cup, and has an added " freshness ", as if it carries the fresh breath of spring, without any other flavors.
Fresh, sweet, and with a distinct aftertaste
- Impressions : The first sensation upon tasting the tea is its freshness . " Refreshing " is the core flavor brought by amino acids; followed by " mellow " – the soup is full-bodied and not bland, without "watery" or "astringent" taste (a slight astringency disappears within 10 seconds).
- Aftertaste and throat feel : After swallowing the tea, a sweet taste will quickly rise on the tip and surface of the tongue, lasting for more than 30 seconds, and there will be a throat feel, making the aftertaste even sweeter.
- Infusion endurance : Top-grade pre-Qingming tea can be infused more than 3 times, with each infusion having a distinct flavor profile: the first infusion is "fresh and crisp", the second infusion is "most mellow and sweet", and the third infusion has "the aroma gradually fades but the aftertaste remains".
