Collection: Que She (Sparrow Tongue)

Que She (Sparrow Tongue) Tea: The Art of Savoring Tender Buds

— Tasting Guide & Flavor Profile

1. Introduction to Que She (Sparrow Tongue) Tea

Que She (Sparrow Tongue) is a rare and premium green tea from China, named for its slender, pointed leaves resembling a sparrow’s tongue. Made from single buds or one bud with a young leaf, it undergoes precise pan-firing to preserve its delicate freshness, earning its reputation as the "epitome of refined green tea."

Key Origins:

·         Guizhou Sparrow Tongue (Zunyi, Meitan—protected geographical indication)

·         Sichuan Sparrow Tongue (Mengding Mountain, Yibin, also called "Mengding Que She")

·         Jiangsu Sparrow Tongue (Taihu region, similar to Biluochun-style buds)

Characteristics:

·         Elegant Shape: Flat, straight, and uniform with subtle white down.

·         Delicate Aroma: Fresh, grassy notes with hints of chestnut or orchid.

·         Pure Taste: Sweet, mellow, and brisk, with no astringency.

2. Tasting Guide: 5 Steps to Appreciate Sparrow Tongue

1. Observe the Leaves

·         High quality: Plump, even buds; vibrant jade-green color with visible down.

·         Low quality: Broken leaves, dull yellow hue, or artificial bright green (possible dyeing).

2. Inhale the Fragrance

·         Dry leaves: Clean, vegetal sweetness like fresh-cut grass.

·         After brewing: Warm nutty or floral notes with lingering cool-mint finish.

3. Admire the Liquor

·         Color: Pale gold-green, crystal-clear (like spring water).

·         Warning: Reddish or cloudy liquid indicates poor processing/storage.

4. Savor the Flavor

·         First infusion (85°C, 10 sec): Light sweetness, reminiscent of edamame.

·         Second infusion (90°C, 15 sec): Fuller body, honey-like aftertaste.

·         Beyond 3 infusions: Subtler but still aromatic; ideal for 3-4 brews.

5. Examine the Spent Leaves

·         Perfect leaves: Tender, intact, and uniformly spread; no red stems or dark spots.

3. Brewing Tips: Unlocking the Tea’s Vitality

·         Water: 80–85°C (boiled water cooled 2 mins)—avoid scorching delicate buds.

·         Teaware: Glass cup (to watch leaves dance) or porcelain gaiwan (for aroma).

·         Dosage: 3g tea per 150ml water (1:50 ratio).

·         Pouring: Gently along the vessel’s side to protect the buds.

4. Flavor Pairings & Serving Ideas

·         Nature’s Palette: Umami akin to bamboo shoots, aroma like sweet peas.

·         Pairings: Light pastries (matcha mochi), mildly sweet fruits (lychee, pear).

·         Avoid: Strongly spiced or oily foods that overwhelm its subtlety.

5. Storage Advice

·         Preservation: Airtight, dark, and dry; refrigerate (sealed to block odors).

·         Peak Freshness: Best within 1 year; aging diminishes vibrancy.

Que She (Sparrow Tongue): A Sip of Early Spring.
Each sip carries the essence of misty mountains and morning dew—an invitation to taste the poetry of China’s tea fields.