This mild Long Jing has traded in the nuttiness usually associated with the type for freshness, a slight roasting leaving the flattened leaves very bright and bursting with spring vegetables—snap pea, sweet corn, and fiddlehead fern—along with a hint of tropical fruit like lychee. It is its butteriness, however, that makes it truly stand out, a warming side that complements its acidity. Consider it, perhaps, the green tea take on the espresso macchiato.
For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.
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