Sourced from Zhejiang near the beautiful Thousand Island Lake, the softening leaves floating in a glass pitcher may suggest the vibrant colours and unusual forms of the neighbouring landscape. Long Jing, often known as Dragonwell, is given a medium roasting to draw out its renowned chestnutty flavor, though this year the distinctive flattened buds more resemble green hazelnut, with a green coffee pungency and the hearty vegetality of fiddlehead fern to round it out.
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high of a water temperature would burn the leaves, resulting in a bitter taste.
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