2024 YuQian West Lake Long Jing (Dragon Well)| Quntizhong | groene thee

Presenting our West Lake Longjing Yuqian Tea, cultivated from the Quntizhong cultivar, also known as Tu Cha. This cultivar is one of the oldest and most traditional varieties used in Longjing tea production, valued for its distinctive aroma and taste. This year, we bring to you an exceptional batch of Yuqian tea harvested during a particularly dry season, resulting in a late budding that contributes to the tea's unique attributes.

Unlike Longjing 43, Quntizhong cultivar produces leaves that are slightly rounder, with a rich green color that signifies its high quality. Upon brewing, it unfurls to release a mellow, complex aroma - a signature characteristic of the cultivar. It offers a liquor that is a shade deeper than the typical Longjing, exuding a pleasantly fresh and slightly nutty flavor.

The Yuqian period, which falls after the early spring rains but before the Grain Rain festival, allows the tea leaves to grow longer and absorb more nutrients from the soil, resulting in a fuller-bodied tea compared to its Mingqian counterpart. Due to this year's dry conditions, the Quntizhong cultivar budded late, leading to a longer growth period and creating an unusually refined and premium batch of Yuqian tea.

Indulge in the rich, nuanced flavors of our West Lake Longjing Yuqian Tea from the Quntizhong cultivar and discover the exquisite craftsmanship behind this timeless tradition.

opvallende nootachtige smaak
zachte, frisse en zoete umami smaak
lange zachte zoete nasmaak

suggested teaware: any glass teaware
method: 3g tea in 250ml/90°C (could be brewed for 2-3 times)
brewing time: 1min

Yuqian Long Jing is a pre-rain harvested Dragon Well tea, handpicked in mid-April, just after Qingming. This timing ensures the tea retains balanced sweetness, umami, and classic nutty aroma while offering a more affordable alternative to Mingqian Long Jing.
Process:
1. Plucking – Harvested from tender one-bud, two-leaf shoots, ensuring a rich, fresh character.
2. Withering – Leaves are briefly withered to reduce moisture and enhance fragrance.
3. Pan-Firing (杀青, Kill-Green) – Expertly pan-roasted in a wok, using the "抓、抖、搭、甩、挺、捺" (grasping, shaking, spreading, tossing, patting, pressing) technique to create the classic flat, smooth leaf shape.
4. Shaping & Drying (整形 & 干燥) – Leaves are continuously flattened and gently roasted until they achieve the signature nutty, chestnut-like aroma and smooth taste.
This results in a bright green tea liquor with a toasty aroma, rich umami, and a well-balanced mellow sweetness. 🌿🍵

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