80

Just the basic Long Jing offered by Tealyra, not “westlake” or “supreme” or any of the other superlatives that they occasionally market. And over the years, I’ve found this to be just as good as their fancier versions anyway, though those are long gone from my tea cupboard. This 100 g mylar bag has been sealed up in my darkened tea cabinet for about seven years, so it’s not exactly fresh (Best by 11-2019). Nice long unbroken, brittle flat blades of tea leaf, with an almost waxy feel to them.

Today I ignored the Tealyra instructions and over-infused 2.5 g in 16 oz boiling spring water for a half hour. You could call that Wild-Western Style! And I ended up with two cups of quaffable (golden yellow) green tea having a little astringent bite (“wild”) and plenty of the very typical Dragon Well vegetal flavor and aroma. Savory, nutty (more like pecan, less like walnut or hazelnut), grassy with hint of steamed edamame, nice long finish… exactly what we expect from a cuppa Long Jing! If I’d stopped the steep at 6 minutes it would have been perfect! And, modestly priced, while being unfussy at the same time. Satisfying, and next time I’ll try brewing it their way!

Flavors: Edamame, Grassy, Nutty, Pecan, Savory, Umami, Vegetal

Preparation
Boiling 8 min or more 3 g 16 OZ / 473 ML

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Life is too short to drink bad tea!
Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker & Email since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek.

Now a midwestern molecular biologist (right down to the stereotypical Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. I enjoy reading other folks’ tasting notes (thank you). I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My dislike of rooibos may be similarly rooted in genetics, which impacts perceptions of many flavors, from asparagus to stevia to cilantro.

I don’t work for a tea vendor, and I’m not a professional tea sommelier. And I don’t taste every nuance, hint of flavor or note of aroma, nor am I trained to describe those that I do detect. But I taste enough to have opinions, and do my best to be descriptive. Sensory preferences can shift from day to day and person to person, so numerical ratings are kinda bogus, especially between and among various people. But there are individual trends, and I try to reflect that. As reference points for my ratings, I give Lipton Black Tea bags “orange pekoe and pekoe, cut black” a score of 65 because it is widely available and profoundly consistent. I view it as just okay. I would give plain, hot, quality spring water a rating of 25, and I buy Crystal Geyser brand for brewing because my local well water is stinky and discolored, and my filtration & softening system leaves it salty and unpleasant. Tea should make the commercial Spring Water better, not worse, so a rating below 25 speaks for itself.

I am conversationally friendly but absolutely not here looking for dates or money, nor to sell anything. If I’ve started to follow you, I don’t mean to be creepy, it only means you posted something I liked reading, or it was about an interesting tea or event. And I’ve recently discovered that the Steepster system only notifies me of new posts written by people I follow. If you follow me, I won’t assume anything. If I do not follow you, it isn’t a snub—you’re still a good human being!
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Avatar:. Arrival in Athens, Greece, on vacation.

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