Xihu Longjing (龙井) has a long history, dating back to Tang Dynasty. Originating from the mountains surrounding Xihu, it is characterised by its narrow, flat and yellowish-green leaves.
Xihu Mingqian Longjing is harvested 3 days prior to Qing Ming Festival. Using bare hands, the experienced tea roasters pan-fried the young buds each with a leaf. Its delicate nutty flavour coupled with light, refreshing aroma makes one yearn for more for every sip taken.
To savour the full flavour of Xihu Mingqian Longjing:
- Boil water and cool it to a temperature around 85oC.
- Rinse teapot** and cups with the hot water.
- Put 3 g of tea leaves and add some hot water to rinse tea leaves.
- Add hot water to about 1/5 of the volume of the teapot and swirl the tea leaves in the pot for about 30 seconds.
- Add hot water to top up to about 250ml of water.
- Steep for another 35 seconds prior to drinking. Increase the steeping time for subsequent brewing.
**: Best to use Yixing Zisha teapot
