Jintan Queshe tea originates from Jintan City, Jiangsu Province. It gets its name from its shape, which resembles a sparrow’s tongue, and belongs to the green tea category. Jintan Queshe is characterized by its sparrow’s tongue-like shape, vibrant green color, high and delicate aroma, and bright liquor. Although it is a tea developed only within the past 30 years, its exceptional quality has made it one of China’s famous teas.
Jintan features distinct four seasons and a pleasant climate, with its tea-producing regions distributed across the hilly areas at the eastern foot of Mount Fang and Mount Mao. The average temperature here is 17°C, with an annual rainfall of 1,000 mm. Blessed with fertile soil, a high organic content, and an excellent ecosystem, the region has long produced premium-quality tea.
Jintan Queshe tea was first promoted in 1983. It is primarily harvested from spring tea before Guyu (Grain Rain), adhering to a standard of one bud and one leaf, with buds under 3 mm in length, requiring uniformity and consistent color. Due to these strict harvesting requirements, 500 g of Jintan Queshe tea requires 40,000 individual buds and leaves to produce, making it quite expensive.
Crafting Process
Aside from difficult harvesting, intricate processing is another reason for the high price of Jintan Queshe tea. It requires steps such as harvesting, withering (spreading out), fixing (shaqing), cooling, and shaping.
After harvesting, the leaves must be spread out for 3 hours before pan-firing. Traditional pan-firing involves using both hands in an iron wok to toss and scoop the leaves at a temperature of 80°C until the leaves become flat and straight with a moisture content of 25%, at which point they can be removed from the wok. After removal, they are cooled for another hour before shaping begins.
Shaping refers to forming the tea leaves. The leaves are placed back into the wok and shaped using patting and pressing techniques to achieve a flat, straight, smooth, and even appearance, just like a sparrow’s tongue, before being removed and cooled. Only then is the production process complete.
Brewing Method
Jintan Queshe is best brewed in transparent tea ware so you can appreciate its color. The water temperature should be around 85°C, and it is best to warm the cup with hot water first. Do not cover the cup while brewing, and avoid water that is too hot, as this can ruin the tea’s color and quality. Brew for about 1 minute. It can be steeped up to 4 times.