Long Tinh Minh Tea

What is Longjing Mingqian Hangzhou Tea?

Longjing Mingqian Hangzhou Tea is one of the finest and most prestigious green teas in China, originating from the West Lake (Xihu) area of Hangzhou, Zhejiang Province. This is the premium-grade version of Longjing tea, harvested before the Qingming Festival (usually in late March or early April), hence the name “Mingqian”, meaning “before Qingming.”

Mingqian tea is only picked within a short window of 10–15 days in late March, when the buds are still tender, plump, and rich in nutrients. There is only one harvest per year, making it more valuable than teas picked later in the season.

Renowned for its vibrant green color, elegant shape, fresh fragrance, and smooth flavor, Longjing Mingqian is often described with poetic qualities like “light yet deep” and “aromatic yet pure.” It is ranked number one among China’s Ten Famous Teas.

As the old Chinese saying goes:

“Good mountains and good water produce good tea.”

To harvest Longjing properly, it must be picked before Qingming, when the tea leaves have absorbed the essence of heaven and earth. Tea farmers often say:

“Tea is a gift from nature — pick it three days early and it’s a treasure; pick it three days late and it’s just grass.”

Another proverb says:

“Yu Qian is superior; Ming Qian is the rarest gem,”
meaning even though tea picked before the Grain Rain Festival is high-quality, only Mingqian tea is the most treasured by Hangzhou locals.

Flavor Profile of Longjing Mingqian Hangzhou Tea

Longjing Mingqian embodies the perfect harmony of aroma, appearance, and taste, making it the icon of premium spring tea. It’s not overpowering or showy, but rather elegant, deep, and enduring—mirroring the qualities of a refined tea enthusiast.

• The tea has a fresh, youthful aroma of young sticky rice (green paddy), mixed with toasted chestnut.

• The scent is subtle and pure, evoking the freshness of an early spring morning.

• On the palate, it begins with a light astringency that quickly fades into a cool, sweet aftertaste that lingers at the back of the throat.

• The sweetness is mellow and clean, giving the impression of sipping spring dew from the West Lake mountains.

• It leaves no dryness or heaviness, unlike some other green teas.

• The liquor is clear, light yellow-green or lemon-yellow, like crystal – reflecting the tenderness and purity of early-picked tea buds.

How to Brew Longjing Mingqian Hangzhou Tea

Follow these brewing steps to capture the delicate aroma of fresh rice and the natural sweetness of this celebrated spring tea:

Ingredients & Tools

• Longjing Mingqian Tea: 3–5g (for 150–200ml water)

• Purified water (spring water or filtered water is best)

• Porcelain or glass teapot (preferably with moderate heat retention)

• Fairness cup (chén tống) and small tea cups

• Water temperature: 85–90°C (185–194°F)

  Avoid using boiling water (100°C), which can scald the tea and ruin its delicate flavor.

Brewing Steps

Step 1: Warm the Teaware
Rinse the teapot and cups with hot water to warm them and ensure even heat distribution.

Step 2: Wake the Tea
Place the tea leaves into the teapot. Pour a small amount of hot water (~80°C), swirl gently for about 3 seconds, and discard the water. This awakens the tea’s fragrance.

Step 3: First Steep
Pour hot water (about 85°C) to cover the leaves. Steep for 15–20 seconds, then pour into the fairness cup and serve.
You can re-steep 3–4 times, increasing the steeping time by 10–15 seconds with each infusion. The tea maintains its chestnut aroma and sweet aftertaste throughout.

Tips for the Best Experience

• Do not cover the pot with a lid, to preserve the delicate aroma of young rice.

• Use small cups to savor every nuance—from the initial scent to the lingering sweetness.