We use blind-tasting to examine tea samples side by side (brew them at least 3 rounds) based on different factors like form, colour, dry aroma, dry taste, aroma and taste.
Hi Everyone, Hope you are well!
In Hong Kong, we have experienced many misty and humid months this year. This kind of weather causes us mood swings too.
But tea trees need this kind of weather condition to gather nutrients gradually and sprout out new buds/needles in Spring. This year has been quite cold in the mountains for Longjin causing a delay in the harvest of "Old bush" Longjin (authentic ones). Since we only opt for Pre-Ching Ming harvest (before April 5), the harvesting days were short (only 6 days), resulting in lower yields with a much higher cost.
Though challenging, we have secured a very good batch for our First Flush Longjin🌱 - Fresh, malty, nutty, sweet, umami.
Slurp, slurp, enjoy! 😋
Vivian Founder of MingCha
Tea buds and leaves of the "Old Bush" varietal (Left) are close to each other whereas the ones from the modified varietal (Right) are longer and sparse. For the aroma and taste, the "Old Bush" have more details and lasting flavours.
To bring out Pre-Ching Ming Longjin's pristine characters🌱, malty, nutty in aroma; bright, smooth, delicate and sweet in taste; umami aftertaste, brew 2gin a porcelain Gaiwan (100ml - 120ml)with 75°C (167°F) water for 1 min (1st round); 1 min 5 secs (2nd round); 1 min 10 secs (3rd round).
First Flush Longjin is not just anti-oxidizing, it can boost your energy 🔥 after lunch due to its relatively high caffeine content. ✨ Watch to see how this tea wakes me up.😜
Each canister holds 90 grams of tea leaves, packed and sealed in foil bag for freshness and away from moisture and sunlight.
