Good morning, dear tea friends! This week I’m moving away from Indian teas and have steeped up a China green tea in my glass teapot. A China tea whose leaves were still on the bush, unfolding and reaching towards the sunlight a mere few months ago.
I introduce you to Pre-Chingming Pi Lo Chun.
The name Pi Lo Chun translates to “green snail spring”, so named because the leaf is rolled into tight spiral shapes resembling snail shells. I have read that they roll the leaf this way to retain its freshness.
As I’ve shared with you before, Pre-Chingming teas are harvested before the festival of Qingming (Chingming), usually celebrated on the 15th day from the Spring Equinox. Any teas harvested before that date are referred to as Pre-Chingming teas. In other words, harvested in very early spring.
Just as this tightly rolled leaf has unfurled and opened up to reveal its beauty, spring is a time of opening up, of blossoming, when everything comes back to life. I feel infused with new energy at this rebirth time of year. How about you?
This tea tastes like a fresh spring day.
The words that come to mind as I gently sip from my tea bowl are:
delicate. pale. fresh. new.
The pale spring green tea liquor gives off a fresh vegetal fragrance. The flavor is also fresh and vegetal with a natural sweetness that softly greets my mouth.
This is the perfect cuppa to celebrate the spring. What tea are you enjoying in your cup today?
“Can words describe the fragrance of the very breath of spring?”
I’ve been mixing my green teas recently: green oolong (rolled) with jasmine (rolled); also, when it’s handy, I throw in a couple of dried chrysanthemum flowers to the above mix.
Thanks for sharing!
Your’re welcome. I’ve enjoyed reading your writing on teas. Eddie
I hope you’ve enjoyed your very fresh cup!
Very much so, thanks! 🙂