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A bright, sweet, delicious Dragon’s Well.

Leaves are the usual flat green needles, a little more variable in color than the two non-organic Dragon’s Well teas that I’ve tried from them. They smell nutty.

Infused at 1 gram per 1 oz or 30 mL water in a porcelain gaiwan, water 160-170 degrees, for 30-60 second steeps, this tea yields a pale yellow liquor with excellent body, sweetness, and minimal astringency, and a mellow almost floral flavor with hints of pea. I expect 4-6 short steeps out of it at that ratio, but am now about to drink my 9th or 10th after doubling the leaf to brew for two people.

It’s not as robustly nutty and asparagus like as the Imperial Shih Feng Long Jing I bought from Jingteashop.com last year, but it is less expensive and really I’m a sucker for sweet and mellow anyway.

Preparation
165 °F / 73 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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Los Angeles

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