Long Jing Superior

The glittering Qian Dao Hu, ‘thousand island lake’, in Zhejiang Province yields this pleasant and relaxed Long Jing, as enjoyable as a sunny, littoral outing. A roasting on the mild side of medium has gathered a chill cast of flavors: the characteristic chestnut note is of course attending, joined by smoothing browned butter, and, somewhere in between, the sweet florality of summer umbels—elderflower or Queen Anne’s lace. Just like a perfect group of friends, it’s a pairing that has little commonality on paper, but a beautiful synergy in practice.
  • ORIGIN:  Qian Dao Hu, Zhejiang, China
  • MEANING:  Dragon well (long jing)
  • CULTIVAR:  Wuniu Zao
  • HARVEST TIME:  7 March 2022
  • TASTE:  Brown butter, elderflower, chestnut
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$16.00 $16.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

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.