If there is one single tea China is known for it is the green teas produced around the Hangzhou, Zhejiang Province. (Just south of Shanghai.) These teas from gardens in the Xi Hu (West Lake),Mi Jia Wu (Mi Family Valley), Long Jing (Dragon Well), and Shi Feng (Lion Peak) districts are what most westerners know as ‘green tea’. Today, cousins of these greens are grown in various parts of china, but the best are from this region.
This is the everyday tea of most Chinese households – it comes in many different grades from most common (cheap) to Imperial Tribute (extremely rare and expensive). It is consumed in great quantities by the masses, and is found in virtually every home and tea house.
This specific tea is a Special Grade Long Jing Ten Ren Teas (the less unbroken leaves the better the grade – this one has very little broken leaf.) It is equivalent to a better tea severed in a better tea house in China. It is a vivid spectrum of green and jade, and the leaf is long and uniform. Unsteeped it has a very earthy vegetative smell.
Brewed in my green xing, 2 Tsp (3g) of tea, infused in 6oz of water at 160F for 2 minutes. Bright light Jade in the cup, with a green vegetation nose. Taste of chestnuts, with a touch of astringency and a good mouth. The great thing about this green, and most greens is they can be re steeped multiple times – I use a little hotter water – 165f and add about 15-20 seconds, and got 4 more decent steeps. The aromas fade and the flavors as well with each, but it is still a nuanced cup. This is an all day every day good drinking tea – and if you are new to greens, I would recommend trying some.
