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Long Jing Organic Green Tea

Tea type
Green Tea
Ingredients
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Caffeine
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Edit tea info Last updated by ifjuly
Average preparation
180 °F / 82 °C 3 min, 0 sec

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1 Tasting Note View all

  • “4/5, with Butiki's Hangzhou Dragon Well a bit higher Longjingathon! Pitting this one against Butiki's tonight. Truth is they're both delicious. This one's a darker, slightly peachy hue but...” Read full tasting note
    ifjuly 608 tasting notes

From American Tea Room

Long Jing is also known as “Dragonwell,” “Dragon’s Well” or “Lung Ching.” No matter what you call it, just know that this batch is one of the grand cru teas of China and a phenomenal introduction to premium green tea. It is grown on the slopes of the Tieh Mu Mountains in the Zhejiang Province. Skilled artisans pan-fire fresh leaf-and-bud sets into oval shapes reminiscent of the way tealeaves appear on the plant. Our Long Jing leaves are flat, smooth and shiny – an indication of their superior quality. They range in color from deep fir to spring green and have aromas of firewood and toasted nuts. They brew into an infusion that is translucent, pale and buttery yellow, with an aroma that is true to the leaf, plus a light, sweetly vegetal note, like snapped green beans, and an elusive, underlying sweetness. In the mouth, flavors of roasted chestnuts, almonds and cashews are complemented by a velour-like mouthfeel and a complete lack of astringency. The aftertaste is lingering and nutty, with hints of vanilla and sweet, warming spices. This tea is certified USDA organic.

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1 Tasting Note

608 tasting notes

4/5, with Butiki’s Hangzhou Dragon Well a bit higher

Longjingathon! Pitting this one against Butiki’s tonight. Truth is they’re both delicious. This one’s a darker, slightly peachy hue but that’s to be expected considering the brewing instructions were 3 minutes as opposed to Butiki’s 2 minutes 30 seconds. The Butiki’s silkier and smoother, but they’re both very smooth and wonderful. This one’s roastier and tastes more like cooked food, more vegetal (lots of sweet pea and general green-pod-veggie sugar); Butiki’s is sweeter, creamier, and more delicate. There’s more going on upfront, more busy initial whammy with ATR while Butiki’s is slower to develop, more subtly complex, and in the end more haunting. I think I like Butiki’s a touch more (and I’m not surprised by that either) but I certainly wouldn’t be bummed if this was my only option. Think I’ll cold steep the leaves after maybe 1 more hot steep (if I kept hot resteeping tonight I’d never get to sleep, alas) and see how they compare that way too, in terms of cold steeping and staying power.

Preparation
180 °F / 82 °C 3 min, 0 sec

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