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Pre-order Ming Qian Long Ya Green Tea
Chestnut, refreshing and sweet
Chestnut, refreshing and sweet
Mt. Tiangong (天宫山), Juexi Town, Yibin City, Sichuan Province, China
Estimated arrival time: March 13, 2024
Single bud or one bud with one unopened leaf
Evenly flattened shaped buds, needle-like with elegant green color, covered with white fuzzy hairs
Fresh and chestnut aroma
Bright and clear, light green in color
Refreshing and mellow, taste smooth, brisk with chestnut aroma and lingering sweet aftertaste.
Group species of Sichuan
Mt. Tiangong Tea Garden (about 1200m above sea level)
Low caffeine (less than 10% of a cup of coffee)
Store in airtight, opaque packaging; keep refrigerated
Tea leaves can stand upright in the cup, and this visual experience is sustainable for an afternoon tea time.
Ming Qian refers to tea leaves picked prior to Qing Ming Day, April 4. This tea has a rich texture and stronger freshness above a chill in the taste from the early spring; overall it is slightly cold and elegant, with an amazing surging aroma and a sweet, mellow, smooth taste.
This tea in particular has flattened leaves in a needle-like shape with a fresh aroma. High-mountain leaves become tender after surviving a cold winter, and are rich in endoplasmic substances and nutrients. The leaves of this Long Ya green tea must undergo a series of complicated process (Sha Qing, ordering, shaping, drying) in order to become a high-quality drinkable product. In order to preserve the taste of the tea, during the first Sha Qing step the leaves must not be excessively kneaded, and should do so under the supervision of professional tea makers.
TeaVivre’s Ming Qian Long Ya green tea is manually picked, with one bud to one unopened leaf. Following the crafting process, tea makers re-select the leaves a second time to ensure the tea is beautiful and neatly arranged. The liquid for this tea is bright and clear with a sweet, mellow chestnut aroma - and the leaves themselves are ornamental enough to be suitable for brewing in a glass cup. The tea leaves dance in the hot water like spring bamboo shoots after a rain, pleasing and delightful.
Chinese Gongfu Method
|Teacup: 8.8oz / 250ml
|Gaiwan: 3.8oz / 110ml
|176℉ / 80℃
|176℉ / 80℃
|Brewing time: 5 - 8 mins
|5 steeps: 20s, 25s, 35s, 50s, 80s
Mt. Tiangong Tea Garden is located in the town of Juexi in Yibin City, at an average elevation of 900-1350 meters and about 100km from the nearest city. The forest cover here is over 80%, and the soil is rich in abundant matter. Clouds and mist drift through these mountains throughout the whole year, and suitable temperature and humidity provide excellent natural conditions for the growth of tea plants and formation of natural nutritional inclusions in the leaves.
Busy picking season of Mt. Tiangong Tea Garden
Photograph by TeaVivre Member Chris
Yibin City sits at the intersection between the Jinsha, Minjian, and Yangtze Rivers. Since ancient times this location has served as a transportation hub between the mainland and the southwest, and is also an important port to move Sichuan tea to the Jiagnan region. The climate here is humid with abundant rainfall and fertile soil, suitable for healthy tea tree growth.
In the 1950s thousands of wild tea plants were discovered in the Tiangong Mountain Tea Garden and other nearby areas; the Sichuan Tea Institute identified these trees to be as old as the wild trees found in Yunnan, confirming the fact that Yibin is one of the hometowns of tea.
Yibin City, located in the middle south of Sichuan Province, bears the title “The First City on the Great Yangtze River”. The history of tea production here can be traced back over 3000 years, and this place is not only an important tea production for Sichuan, but also one of the first places where tea was cultivated in all of China.
According to historical records, during the prosperous Tang and Song dynasties, for Sichuan’s special geographical location the “Tea-Horse Trade” was particularly prosperous. The tea industries in Yibin were developed and expanded so that tea could be traded for horses, salt, and other daily necessities, establishing this so-called “Tea Horse Trade”.
The varieties of teas offered gradually increased, and rarer varieties such as Junlian’s yellow buds as well as other Yibin teas enjoyed a notable reputation in the market. As an important station along the Tea-Horse Road, Yibin tea spread far and wide and quickly earned its reputation.