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Tea of the afternoon…..at least this is what I think I have……

I went on a little adventure to my local Asian Market to see if there was any interesting teaware. I have to be quite honest in that I bought all of my current teaware sight unseen online. I have ordered a gaiwan that will be shipping soonish, but since it is coming from China, it will be a bit. I was really hoping that my market would have a gaiwan, but no luck. It seems they mostly have a porcelain mug with a porcelain infuser there. I almost bought a small Japanese teapot with two cups, but I held off and went to look at the tea.

(I know what you are thinking…..I am supposed to be on a tea ban, a no-buy, a camellia sinensis procurement moratorium. But I have recently rewritten it to be only a ban on new black tea…….hopefully, until April.)

With my newly discovered names for the teas I like, I perused the wares. I bought this, or at least what I think is this…a Lung Ching from a tea import company of the same name. It also says “Shifeng Brand” and G352 on the lid. It came in the cutest green tin with gold decorations and two goldfish on it. Really, it was the tin that did me in…it is really nice with an inner seal. It contains 125 grams of what is probably average Lung Ching, but it has to be good luck to buy dragonwell in the year of the dragon, right? I spent $7. And I almost would have spent that just on the tin….

The tea itself is very drinkable. Even though there are things about it that are similar to the Premuim Dragon Well from Teavivre that I love, this is very different. It is a dull green, it does not look or smell nearly as fresh, it brews up to have a slight hint of smoke, and it lacks the bright butteryness of my favorite. However, I still kind of like it. If I could read any of the information on the tin, I might have a clue when it expires. Oh, well. I am just pleased that I am liking green tea!

Preparation
185 °F / 85 °C 3 min, 0 sec

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Bio

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

Location

Ohio

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