Dragon Well Tea (Xi Hu Long Jing), Jipin Grade

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Henrik
Average preparation
205 °F / 96 °C 5 min, 0 sec

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3 Tasting Notes View all

  • “Special steeping instructions for this fresh tea resulted in a pleasant surprise. About 2 grams of leaves, 2 dl of hot water in a gaiwan and steeping until the leaves sink. I did not manage to...” Read full tasting note
    jarinousiainen 6 tasting notes
  • “I was thrilled and disappointed to find an unopened foil package of this in one of the tins on my tea shelf – thrilled because I occasionally treat myself to this (very expensive) tea and it's one...” Read full tasting note
    91
    janchi 14 tasting notes

From Amazing Green Tea

http://shop.amazing-green-tea.com/dragon-well-tea.html

Harvested in the first 2 to 3 days of the season, she is the bestseller for a long time. In the mind of many customers, the best green tea in the world.

Tribute Dragon Well tea is naturally organic – the tea gardens use none of pesticides and artificial fertilizers.

2012 teas have arrived.

About Amazing Green Tea View company

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3 Tasting Notes

6 tasting notes

Special steeping instructions for this fresh tea resulted in a pleasant surprise. About 2 grams of leaves, 2 dl of hot water in a gaiwan and steeping until the leaves sink.

I did not manage to wait until all the leaves had sunk, but when the most had and the rest were hanging from the surface, I decided to it was ready. I poured 2/3 to a pitcher and left the rest as a seed for the next infusions.

The intensity of the flavour was not completely unexpected, considering the time of over 5 minutes. But how balanced it turned out, was indeed. There was the bitterness anyone could predict, but it did not take over completely. Along came that familiar vegetal long jing taste — that in my opinion is greatly enhanced by a good amount of bitterness. Also I found prominent a pleasant sweetness and to balance it, some lemon or lime like sourness.

Drinking long jing prepared like this reminded me more of drinking gyokuro than anything else. The resulting liquid is a very potent extract of the essence of the leaves. I still have to repeat this with the Wang Grade I have waiting.

Preparation
195 °F / 90 °C 6 min, 0 sec

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91
14 tasting notes

I was thrilled and disappointed to find an unopened foil package of this in one of the tins on my tea shelf – thrilled because I occasionally treat myself to this (very expensive) tea and it’s one of my favourite Dragon Wells, and disappointed because my pack had a harvest date of 2012.

I’m not sure how I forgot I had this for a year and a half – the perils of having dozens of tins and ziplock bags of teas.

It’s a very delicate tea even when it’s at its freshest, so I brewed, in a glass jug, about 5g in 300ml near-boiling water for about 4-minute steeps to try to compensate for any diminished taste. With the fresh leaves, I’d usually use about 2-3g.

The leaves are very small and light green, the liquor a nice clear pale yellow, and the taste and smell are softly grassy. I got a lovely oily mouthfeel, and the aroma and flavours were the same as with fresh leaves, but much fainter as I expected.

I’m rating this highly based on experiences with fresh leaves, and how well it has stood up over time – its characteristics were faint, but it had no staleness, and the flavour and scent, though not as vibrant as when I buy and drink this around harvest time, still tasted beautiful and fresh.

Overall this stood up very well; I only managed to get 2 infusions from the leaves before the taste and aroma vanished, whereas with recently harvested I can get 3 or even 4, but I’m still as impressed with this tea as ever, and will be searching my tea tins for any more forgotten treasures.

Preparation
Boiling 4 min, 0 sec

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