LongJiing “mingqian”tea 秀麗的西湖姑娘 - 杭州龍井 『明前茶』

In April, my mother went to Hangzhou to buy fresh 2024 Longjing tea, and she was very excited. After returning home, she brewed Longjing tea in a glass and said to me, "Look, all my tea is dancing." She said that the best Longjing tea must be harvested before the Qingming Festival (April 3rd), presenting one bud and two leaves, known as "Mingqian tea", which is very precious. Next is the tea harvested before Gusu (Grain Rain), known as "Yuqian tea". With just a two to three weeks difference, the green leaves can change from tender green to dark green, and even a few wither to brown. I really have to admire the Chinese people's ancient wisdom and respect for nature when it comes to making tea.​

This time in Hangzhou, she ate "steamed anchovies" with tender but prickly meat. Chinese people use oil, vinegar, and green onions to awaken the freshness and sweetness of the fish. She said it was a delicacy in the world. After returning to Hong Kong, we made a simple version at home. The fish with rice is really delicious when paired with Longjing tea with the delicate fragrance of seaweed.

四月母親特別去杭州買2024年的龍井茶，她非常興奮，回家後她用玻璃杯泡龍井，對我說，你看：我的茶葉都在跳舞。 她說，最好的龍井茶都必須在清明節（四月三日）前採收的，呈現一芽二葉，稱為『明前茶』，非常珍貴，次之是『穀雨』前採收的，稱為『雨前茶』，就這兩三星期的不同，綠葉可以從嫩綠轉換為墨綠，甚至少數枯萎為棕黃，不得不佩服中國人對大自然「節氣」的古老智慧和尊重。 

這次在杭州她吃了肉質鮮嫩但多刺的「清蒸鰣魚』，中國人用油，醋，青蔥喚醒魚的鮮甜，她說是人間美味，回到香港後，我們在家做了簡單的魚生飯，配上具淡雅海苔清香的龍井茶吃，真是美味極了。