Mingqian Bi Luo Chun

Mingqian Bi Luo Chun (明前碧螺春) is crafted from spring buds picked before Pure Brightness (April 6th), when growth is slow and maturation is extended. This prolonged maturation concentrates sugars within the leaves, leading in more intense flavour. The dry leaves are tightly curled, silvery green, and lightly downy, resembling small bird tongues.

Harvested at this stage, the tea shows an exceptional level of delicacy and freshness. Production is naturally limited: it takes roughly 35,000 hand-selected young buds to produce just 250 grams of finished tea.

In the cup, the profile carries ripe fruit tones alongside crisp herbal accents and a clean grassy finish. The texture remains light and balanced, never sharp. Brewing in glassware is recommended to avoid excess heat; a lower temperature around 80°C best preserves its balance.

For a more revealing expression, the ice–fire method is especially effective. Place a few ice cubes at the base of a glass, add 3–4 grams of tea per 200 ml, then slowly pour boiling water around the inner wall of the glass. Cover and steep for six minutes. The contrast in temperature draws out sweetness and clarity without force. For later infusions, use water at 80°C if ice is not used.

VARIETAL: Yun Kang #10

ORIGIN: Wuhu, An Hui

TASTING NOTES: Mango, Apricot, Cumquat, Chrysanthemum, Hay