How to make Mingqian tea? Which is better, the first spring tea or the Mingqian tea?

Mingqian tea is a kind of spring tea. It is picked before Qingming Festival every year. The production that meets the standards is small, so the price is expensive. However, it is worth it to taste such a good spring tea. So how to make Mingqian tea delicious?

How to make Mingqian tea

Generally, the newly roasted Mingqian tea needs to be cooled down and cannot be drunk immediately. It is best to brew it after 2-3 weeks. Since the buds and leaves of Mingqian tea are relatively tender, it is better not to use boiling water when brewing. It is more appropriate to use warm water of 85℃ to 88℃, which is conducive to the slow release of fragrance. Only in this way can the brewed tea soup be both refreshing and pleasant, and retain nutrients. Too high a temperature will "scald" the tea, damage the stems and veins of the tea leaves, and thus lose nutrients.

When brewing, it is best to use a glass cup. Place an appropriate amount of tea leaves, then pour in a little boiling water, shake the cup to heat the tea leaves, and then rinse the tea leaves along the edge of the cup. When flushing, it is best to let the tea leaves roll up and down. The tea can be dried in about 10 seconds. After the tea soup cools to a certain degree, you can taste the flavor of the tea soup. It is suitable to taste it in small sips and swallow it slowly. When there is 1/3 of the tea soup left, continue to add boiling water to concentrate the two-way tea soup. The two-opened tea soup is strong, and the root of the tongue is sweet after drinking, and the aftertaste is endless.

Which is better, first spring tea or Mingqian tea?

Mingqian tea refers to the time of tea picking, which is before Qingming (around April 5th in the Gregorian calendar), while Yuqian tea refers to the time before Guyu (around April 20th). Although Mingqian and Yuqian are only about 20 days apart, the quality of the tea leaves is very different. Touchun tea refers to the first new buds or leaves that sprout from the tea tree in early spring.

In terms of tea quality, Mingqian tea is more delicate than Yuqian tea, the dry tea is slender, the tea soup is greener, and the tea soup has a stronger flavor. Because Yuqian tea has a long growth period and is picked later, the buds and leaves are not as delicate as Mingqian tea, and the tea soup is emerald green and has a strong flavor.

Among the teas sold before the Qingming Festival, the most precious is the first spring tea. The first tea buds that sprout from the overwintering tea trees absorb a lot of nutrients and are not only fresh and tender, but also rich in nutrients, not astringent or bitter. Therefore, the market price of the first spring tea before the Qingming Festival is as high as 800 yuan per catty and above.

What kind of tea is Mingqian tea?

Mingqian tea generally refers to green tea, while other tea varieties are generally divided into spring tea, summer tea and autumn tea.

Mingqian tea is usually picked before Qingming Festival, mainly tea buds, or one bud and one leaf. Because Mingqian tea has stored nutrients for a winter, it is highly nutritious and rich in internal substances. The content of theanine, tea polyphenols and caffeine is very high, and the content of vitamins, minerals and tea polysaccharides is also very high.

Since the amino acid content of Mingqian tea is higher than tea polyphenols and caffeine, it has a fresh, mellow and sweet taste. Everyone will like it, whether they can drink tea or not. Moreover, due to the low production of Mingqian tea, the price is very high.