Pre-Ming Tea is the tea harvested before the Qingming Festival. It is less susceptible to insect damage, and its buds and leaves are delicate, with a fresh green color, subtle aroma, mellow taste, and beautiful shape, making it a premium tea. At the same time, since temperatures are generally lower before Qingming, the number of shoots that emerge is limited, and their growth rate is slow, leading to a very small yield that meets the standards for picking. This is why there's a saying that “Pre-Ming tea is as valuable as gold.”

The characteristics of Pre-Ming tea are: delicacy, high mineral content, and rarity. Spring Tea leaves are typically tightly wrapped, thick and plump, with many having abundant fuzz, a fresh and lustrous color, and a rich, fresh aroma. Appearance: bright green and fresh, with a glossy sheen, plenty of white down, a flat and straight shape, and non-curved tips. The dry tea has a pure aroma. The infused leaves: the aroma is naturally fresh and elegant, floating freely. The leaves are light green and clear, and uniformly shaped.

When brewed: the liquor is bright green or clear yellow in color. The taste is fresh and stimulating, providing a refreshing sensation.

However, it's important to note that in recent years, advances in tea technology and questionable practices are common, and earlier isn't always better. Many teas may have been treated with sprout promoters. Many ancient tree teas are not officially harvested until after the Qingming Festival.