2026 First-Spring Qiantang Longjing · 200 g [GT07]

Wuniuzao is an early-budding cultivar used for this Qiantang selection. Its plump spring shoots can give the dry tea a brighter green colour. In the cup, the distinctive cue is a fresh sweetness with a lively young-bean fragrance.

Place it next to the West Lake selection and use the same cup and water. Look for the contrast between Qiantang’s bright, bean-like aroma and the orchid and chestnut notes often described for the West Lake tea. Notice how each cup changes on a second infusion. Growing area, cultivar, picking date and firing all contribute to the differences.

Use the Qiantang origin stated on the actual pack when checking this tea. The season word describes when the tea was picked.

Start with the dry tea. For fine Longjing, look for flat, evenly shaped leaves and a consistent colour that may range from pale yellow-green to light brown-rice tones. Some teas show tender-bean or chestnut notes, while fine examples can also have a soft orchid-like aroma. Compare the clarity of the liquor, the freshness of the flavour and the evenness of the leaves after they open.

Grade can reflect the tenderness of the plucked material and how evenly it was shaped. Larger or more mixed leaves can give a fuller roasted note. Season, cultivar and firing also affect colour and aroma. Read the stated grade with the origin and harvest details, then compare teas brewed the same way.

West Lake, Qiantang and Yuezhou are named Longjing growing areas. Shifeng, Longjing, Yunqi, Hupao and Meijiawu are familiar names in the West Lake tradition. The place named on a pack tells you where the tea comes from. Spring weather and the timing of picking vary by area and cultivar.

Pre-Qingming, or mingqian, means picked before the Qingming festival. Those early shoots are sought for their tenderness and fresh sweetness. The term describes the calendar of the harvest, so read it alongside the stated growing area and cultivar. When comparing the two teas, try them in the same glass with the same amount of leaf and water.

1. Pick and spread. Tender shoots are selected to suit the grade. A short rest lets fresh leaves soften before firing.
2. Fix and shape. Pan heat slows oxidation and develops the characteristic aroma. The maker works the leaves against the pan, gradually pressing and aligning them into the flat shape associated with Longjing.
3. Finish drying. The final drying settles the shape and reduces moisture so the tea can be packed. Compare the shape of the dry strips with the shoots and leaves when they open in the glass.

1. Fill a heatproof glass about two-thirds full with water at 85–90°C. Add about 3 g of tea.
2. Watch the flat leaves begin to open and sink. Taste after about 2–3 minutes. If you prefer a lighter cup, start with less leaf or taste it earlier.
3. Compare the aroma with the colour and clarity of the liquor. As the first cup becomes lighter, try topping up with warm water and taste how the next cup changes.

Seal the tea between uses and keep it away from moisture, light and strong odours. Follow the storage guidance on the actual package.