Upton describes the pre-chingming teas thusly, “The festival of Chingming (Qingming) is a 2500 year-old tradition in which people visit the burial sites of their ancestors to pay respect. It is significant in Chinese tea culture because it serves as a demarcation between a distinct pre-Chingming plucking period and the subsequent plucking period occuring after the festival date (usually around April 5). Pre-Chingming teas are prized for their delicacy and subtle, fresh nuances.”

This Golden Monkey is very intense and chocolatey if steeped in the 4-5 minute range as Upton prescribes. Try a shorter infusion—only then do the subtle fruity flavors come out, revealing a glorious cup that will compel me to try other early spring teas from China.

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I love tea and living in a place that is cold or cool nine months of the year, tea is a constant source of warmth and education. I always drink tea straight and rarely drink flavored teas or Tisanes, except for the occasional Rooibos. I’m a proud father of two young boys, an avid skier, motorcyclist, reader, and runner. I have a doctorate in English (dissertation on Emily Dickinson.)

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