Harvested just at the dawn of spring, this high-grade Long Jing is perfectly clean and crisp. The neatly flattened leaves produce a limpid infusion more water chestnut than the typical roasted chestnut; rather, the acidity of pear juice and aftertaste of fresh nectarine and haricots verts wash over the palate, readying it for the next infusion. A tea that lovers of Long Jing will find rewards attentive brewing, and celebrates the sunshine.
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
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