Long Jing Superior
Harvested at the dawn of spring, the neatly flattened leaves produce a limpid infusion, clearly refined, signaling a pinnacle pick. It is a tea that rewards attentive brewing, with an enticing chestnut aroma that fills the room as a guiding factor. The tea soup embodies a savory sweetness in equal measure: haricot vert and a slight astringency of green coffee, adding a complex touch. An ode to a legacy of Long Jing that came before this, its allows one to simply revel in the quality and freshness.
- ORIGIN: Qian Dao Hu, Zhejiang, China
- MEANING: Dragon well (long jing)
- CULTIVAR: Wu Niu Zao
- HARVEST TIME: 18 March 2024
- TASTE: Chestnut, haricot vert, green coffee
IN THE TEAPOT
- Quantity: 6g / 500ml
- Water temperature: 80°C
- Infusion time: 4 min
GONGFU CHA METHOD
- Quantity: 3g / 100ml
- Water temperature: 80°C
- 3 infusions: 60, 60, 90 sec
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.