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I don’t think I’ve ever seen tea leaves that look quite like this- the flatness of them is really interesting. But anyway,
I study Japan for a living, so I wind up drinking a lot of Japanese green tea. This Chinese green is a really different experience. For one, the brew is a lot more yellow than the vivid green I am used to, and rather than being intensely grassy, it’s got this clean, crisp taste to it that I want to call vaguely floral… but people who hate floral teas would probably like this one and disagree.

Hmmm I had been feeling burnt out on green tea recently, and this might be the short-term solution. It’s really palette cleansing and refreshing. I dig it.

Preparation
180 °F / 82 °C 2 min, 0 sec
Jim Marks

All “dragon well” seem to have those pressed, flat leaves. I think they may pass them through a rolling press to end the oxidation process.

Lisbet

Ahhhh interesting!

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Jim Marks

All “dragon well” seem to have those pressed, flat leaves. I think they may pass them through a rolling press to end the oxidation process.

Lisbet

Ahhhh interesting!

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Grad student in sociocultural anthropology. I drink tea while reading for my courses, and it makes the books go down easier. I genuinely like most kinds of tea – although fruit tisanes kind of scare me.

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Houston, Texas, United States

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