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.
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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