A green tea from Yunnan, known for its large-leafed assamica plants, these slightly dull-coloured leaves may look unassuming. But wow! one sniff of its aroma, which presents as nothing so much as a bite into the freshest spring strawberry, and the most jaded green tea drinker will perk up. It has been prepared using the same time-honed process as Long Jing: the leaf buds placed in a wok and roasted as they are turned by hand, the producer pressing the ball of leaves into the wok's side. Though not as plane-like as its Zhejiang rival, it shares something of its chestnut note, though here more akin to crisp, refreshing water chestnut; later infusions tantalize the palate with the astringency of grape skin, prompting a return for the next infusion. And the next...
Long Jing has a worthy new rival.
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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