|Picking Dragon Well tea, Hangzhou|
Qingming Festival, on April 5 this year, is a day when families pay respects to their ancestors by tending their graves. It’s also an important date on the annual calendar of Chinese teas because it marks the harvest of the first flush of early spring tea leaves. I’ve been lucky enough to catch two Qingming harvests of Dragon Well tea in Hangzhou, while there was still a winter chill in the early morning air followed by the growing warmth of the spring sunshine.
After picking was over for the day I sat and sipped tea in the cool air of the tea terraces There really is nothing quite like the chestnut aroma and clean grassy taste of freshly-roasted green tea – it makes all the worries of the world fall away.
Green teas are a perfect introduction to the family of Chinese teas because they are more lightly flavoured and easy to prepare, with a taste everyone enjoys. Here’s an easy guide for learning more about Chinese green teas.
|Dragon Well tea leaves. The picker’s fingers are stained with tea oils.|