Harvested at the dawn of spring, the neatly flattened leaves produce a crystal clear infusion, clearly refined, signaling a pinnacle pick. It is a tea that rewards attentive brewing, with an enticing chestnut aroma that fills the room. The tea soup embodies a savory sweetness: haricot vert and a slight astringency of green coffee, adding a complex touch. An ode to the legacy of Long Jing, its allows one to simply revel in the quality and freshness.
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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