Appearance & Taste
The shape of Que She is small and delicate and looks like a ‘sparrow’s tongue’. When brewing, the tea leaves are in vivid yellowish green and float on the surface of the water. The tea soup tastes very smooth without bitterness, very fresh and tender, just like tasting the start of spring. It has a tiny of young chestnut aroma and refreshing vegetal and bamboo fragrance with a sweet and endless aftertaste.
Adjust the amount of tea based on your own taste
Recommend using Bottom-Drop Method:
- Warm the teaware with hot water. Discard the water afterward
- Add 2 teaspoons of tea for teacup/gaiwan (125ML), 4 teaspoons for glass (250ML) and 8 teaspoons for teapot (500ML) or 4g for 200ml hot water.
- Pour hot water (80°C-85°C) into the teaware until it is one-third full
- Tilt the glass cup, slowly rotating it twice to ensure a better infusion
- Pour more hot water (80°C-85°C) into the teaware until it is 70% full
- Infuse the tea for around 3-5 minutes, (if using gaiwan gongfu style, the first brew can be around 30s, the second round is about 60s)
- Drink until 1/3 of the tea is left before refilling
- Can refill up to 3 times
- Gradually increase steeping time for subsequent brews
Yibin City, located in the south-central part of Sichuan province, is the place where we start plucking the spring tea leaves at the earliest time each year, almost 10 days earlier than any Mingqian tea picking activities in other places.
Suitable temperature, fertile soil and sufficient rainfalls all together form the superior growing environment and geographical conditions for the growth of tea trees in Yibin. During the tea plantation, osmanthus and ginkgo trees are cultivated among the tea trees which not only diffuses the light of the tea garden but also enriches the ecological environment for better tea tree growth.
Harvest & Production
Timing & Ingredients
Our Que She is ‘Mingqian’ tea. Mingqian tea refers to the tea plucked before The Pure Brightness (April 4th, 5th, or 6th). However, the picking time of such tea is much earlier than the others, normally around mid to late March.
Only the tea tree buds that have just emerged in spring were picked, as it has the most tender scent. As the growth of tea leaves is quite slow during the period, Mingqian tea has the most tender buds. However, also because of the low temperature before The Pure Brightness, the growth rate of tea buds is very limited, hence the yield of the tea under such a strict picking standard can be quite small. This is also why it has a saying that ‘Mingqian teas are as expensive as gold.