The renowned Ming Dynasty physician Li Shizhen highly recommended drinking tea, especially "Pre-Qingming tea," for health preservation during the Qingming season. "Pre-Qingming tea" refers to the new tea picked and processed before the Qingming Festival each year, which has the effects of nourishing the liver, clearing the head, resolving phlegm, and relieving thirst. As the saying goes, "Spring sleep is unaware of dawn," drinking "Pre-Qingming tea" can invigorate the mind, as Li Shizhen said, "Tea is bitter and cold, making one’s spirit clear, neither drowsy nor sleepy—this is the merit of tea."

How to distinguish genuine Pre-Qingming tea:

When identifying genuine Pre-Qingming tea, there is much to consider. If the tea is picked before Qingming, it is undoubtedly Pre-Qingming tea, but it may not necessarily be West Lake Longjing, which commands a much higher price. Longjing tea is divided into early and late harvests. In the past, only spring buds were used to make Longjing, with the picking period from before Qingming to Grain Rain, lasting only one season and ending by May 1st. Summer and autumn teas were not used for Longjing.

Modern "West Lake Longjing" is picked four times each spring. The tea picked before Qingming is called "Pre-Qingming tea," with tender buds resembling lotus hearts, hence also called "Lotus Heart." For premium "Longjing," 0.5 kilograms requires at least 60,000 tender buds.

The tea picked before Grain Rain is called "Pre-Rain tea," also known as "Second Spring tea."

The tea picked around the Start of Summer is called "Third Spring tea," with larger buds and two leaves, resembling sparrow tongues, hence the name "Sparrow Tongue."

A month after "Third Spring tea" is picked, the "Late Spring tea" is harvested, by which time the leaves have fully developed and include stems, hence called "Stem Pieces," with inferior quality compared to the first three.

Thus, the timing of picking affects the tea's quality and price, leading many merchants to emphasize "Pre-Qingming" and "Pre-Rain" in their marketing. This is something tea drinkers should be aware of.

Those who have never tasted it before may struggle to distinguish, while regular drinkers can discern the differences. Genuine Longjing appears smooth, flat, and vibrant green with a hint of yellow like rough rice. It has a subtle floral aroma with rich layers and a strong aftertaste.

Good tea leaves require proper brewing methods. Experts teach how to brew Pre-Qingming tea:

First, newly roasted Pre-Qingming tea should not be drunk immediately. Storing it for one to two weeks improves the flavor. Proper storage not only removes the "fire" taste but also reduces moisture. For example, newly roasted Longjing tea should be stored in a jar with quicklime to dry and remove heat. After about a week, the brewed tea achieves the desired qualities of "green color," "clear broth," "high fragrance," and "mellow taste."

Second, avoid boiling water for brewing Pre-Qingming tea. Due to its tenderness, water around 80°C is ideal. The more tender and green the tea, the lower the water temperature should be to preserve the tea’s bright green color, fresh taste, and nutrients.

Third, a glass cup is best for brewing. Pre-Qingming tea demands not only green broth, fresh taste, and rich aroma but also beautiful form. Longjing tea should appear "flat," "level," and "straight," while Biluochun should be "spiral-shaped" and "covered with white hairs."