No time was spared: picked at the very moment the first buds broke through and flown to us within days, this Zhu Ye Qing captures the fleeting essence of early spring—crisp, fragrant, and green.
The outstanding picking quality is immediately visible—only uniform, needle-like buds, delicate and consistent. As they steep, they release an intense aroma of sautéed greens that sets the mouth watering.
The liquor is bright and green-leaning, with flavours reminiscent of flash-fried sugar snap peas and tenderstem broccoli, finishing on a tart, mouth-cleansing note akin to green apple skin.
A stimulating tea, vibrant and precise, with just enough acidity to lift a quiet morning—whether paired with breakfast or sipped alone under the first warm sun.
Written by Gabriele
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
Around the turn of the millennium, one tea producer managed to trademark the by-then common name for this tea, Zhu Ye Qing, despite it being used throughout Sichuan for all flattened, wok-roasted green teas. As a result, producers were forced to choose other names, the most common alternative being Shi Hua, meaning 'persimmon flower'.
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