Anhui Green Tea 2018 Spring Yuqian (between April 5th and April 20th)
Leaf: Tightly twisted leaves and buds, more natural sorting. Liquor: Soft gold, cloudy with down. Aroma: Fresh tea roast aroma, savory and slightly sweet. Taste: Thick mouthfeel, soft, not astringent with grassy notes in the finish.
The Yuqian harvests of all our green teas have been our favorites. While Mingqian teas (harvested before April 5th) are highly venerated within and without China, we feel that this preference has been defined by those with a different palate than us. We don't care so much for the look of the leaves, but for the taste of the tea. The Yuqian tea has more time to develop and we find it to have a stronger, more comforting taste and mouthfeel than the more delicate teas harvested before April. This tea in particular has a lovely blend of strength and sweetness, depth and airiness, bake and fresh green, and has always brewed us up a reliably comforting cup of tea.
Brewing recommendation: We recommend drinking this tea 'grandpa style,' as loose leaves in a tall glass. Not only is this a lovely opportunity to marvel at the slowly unfurling tea leaves, the floating down of fresh buds, and slow emissions of tea oils, but this is also the way almost everyone drinks green tea in China, from office workers to farmers, all in unspoken solidarity. It is also by far the simplest way to enjoy a good green tea.