Ming Qian Long Jing

A Wengjianshan Longjing of outstanding quality from the best of sites, which might just as well be named Longjing Shifeng. The tea was harvested before the day of Qingming (around the 5th of April). Well-produced tea of this early harvest is very rare and precious - especially since (too) early plucking can be costly and beautiful, but disappointing in taste. From the surroundings of Wengjiashan village from the old local tea plant variety.

The step of firing (roasting) the leaves in a wok is done by machine, forming and drying in the wok is however done by hand in the traditional way: the leaves are not pressed too flatly, thus allowing for a full aroma, but as a result the tea does not look as regular and "beautiful".