294 Tasting Notes
I brewed this in the Gaiwan while yesterdays 2004 Yongming still occupys my Yixing. The first steep was relatively uneventful. I know most people rinse. I do not. The second steep is where I am finding where this tea shines. I allowed it to steep a bit longer than usual and the results are perfect. The flavor is complex and very inviting. The vital energy I am getting from this tea is amazing. A warm feeling is creeping up on me. As I continue in my journey the cedar-evergreen notes are fading to a fruitier complexity which is still intoxicating. A superb tea.
This was sent to me “just for fun”. As I was pouring it out of the Yixing I knew it would be just that. The aroma was like some ancient maritime cedar forest. The first sip made my cheeks tingle. There is an incredible clarity in my mind. One of those teas that the Chinese have known about for eons while we westerners have been sitting idly with black breakfast teas. There is that certain something. That mysterious glow. That energy that others with more knowledge on Eastern philosophy can articulate. I can see how the ritual of tea can lead to a higher consciousness. Me, I love this tea. Please put it on the site David.
I am ending the week long celebration of the Chinese New Year with this delicious Lung Ching. Brewed in the Gaiwan the tea is very flavorful and it has one of the finest “empty cup aroma”. This is also perfect after dinner tea. I was completely full after dinner. It’s incredible what this tea does for your digestion. It eases all of the discomfort of overindulgence.
There is a reason why this is one of Chinas Top 10 teas.
One thing I enjoy doing is letting my late evening teas sit in the Gaiwan of Yixing or whatever vessel was used overnight. Leaves and all. This was last nights tea. It was probably the fourth steeping. I always look forward to what I will encounter almost 24 hours later. This was nice and invigorating. The flavors are intense as you might expect. So every nuance that you have read about will be multiplied. It’s just another way to enjoy our favorite drink.
I am treating myself today. This is definitely a top of the line Shu. The third steep is where this tea is really taking off. The first could be considered a rinse even though I drank it. The second was very aromatic with flavors so wild I cannot be certain of their origin. Now with the third steep sinking in I am feeling the true beauty of this wonderful tea.
I drank this tonight. It was in an unopened bag from Verdant in the bottom of my Shu sampler box. It said 2009. I believe this was one of those “Just for Fun” bags that David sometimes includes with the order. I noticed that it brewed up nice and dark but it did not have the same flavor profile as my 2005. I brewed this up in the Gaiwan at my GFs house and I was getting a very heady tea buzz. It was delicious but it did seem a bit young. Maybe I am wrong. I don’t know. It did not have the energy in the flavor but it did make up for it with an energy in the buzz. Wow. So maybe it is a 2009 that Verdant purchases for future sales.
I cold brewed this. I believe the flavors I mentioned [and everyone else] about this tea are more subtle but definitely there. It is so easy to make a nice jar of good green or a greener oolong and not worry about water temperature. Just keep an eye on it. Shake it from time to time. Smell the aroma. Usually a rule of thumb is a 24 hour steep. Pour it, strain it and enjoy it….
I would like to thank Asmanra for suggesting the Chinese flute on Pandora. The music and this tea are so relaxing. My last tasting I may have made a bit strong. This brew is perfect. A teaspoon for about 2 minutes and with my Chinese flute music I am in Heaven. Thank you again Angel at Teavivre for your generosity.