2012 Pre-Qingming Da Fo (Great Buddha) Long Jing first day harvest

Tea type
Green Tea
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Edit tea info Last updated by Mark B
Average preparation
180 °F / 82 °C 1 min, 0 sec

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  • “_Experience buying from Life in Teacup_ http://steepster.com/places/2861-life-in-teacup-online-easthampton-massachusetts *I just did a substantial update of the _company_ review* _Date of...” Read full tasting note
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    teashine 171 tasting notes

From Life In Teacup

Production Year: 2012

Production Season: Spring, harvested on Apr. 3, 2012

Production Site: Zhejiang Province, Xinchang County (Geographic Patent Site). Single estate. 500m (1500ft.) above sea level.

Style: Chao Qing (stir-fry to kill enzyme)

Cultivar: Long Jing #43

Pack Size: 0.9 oz. (25g pack)

Price per unit: $13.50

About Life In Teacup View company

Company description not available.

1 Tasting Note

80
171 tasting notes

Experience buying from Life in Teacup http://steepster.com/places/2861-life-in-teacup-online-easthampton-massachusetts I just did a substantial update of the company review

Date of Purchase/Date of Steeping/Amount of Leaf/Frequency Drank: received late April, 2012, brewed up not long thereafter; four grams; this is my first time I have had this particular type of tea.

Appearance and Aroma of dry leaf: It looked like any other quality DaFo Long Jing (that I have seen pictures of, at least) in that it had the characteristic sword-like bud sets with uneven colored light-and-dark green hues counterpointed with tiny light brown splotches at the ends of the bud-sets; it had a fresh and strongly nutty aroma.

Brewing guidelines: Glass sixteen-oz tumbler (so I could see the leaves as they steep) with ceramic teacup saucer as lid, two cups H2O; stevia added; I then decanted the tea into a larger container using a strainer by pouring from the tumbler to our teacups.
…….….1st: 182F; 1’……..good, fresh flavor; leaves all on top
……….2nd: 180F; 1.5’….a little milder tasting, still good
……….3rd: 187F; 2’…….heavier feel in mouth, but still good
……….4th: 188F; 2.5’….milder, yet smooth; all leaves still on top
……….5th: 186F; 3’…… very mild flavor

Color of tea liquor: a very light yellow-green color which got darker on the later steepings.

Flavor of tea liquor: Delicate, pleasant, fresh, with a very small amount of astringency, (which was actually pleasant); more detail in Overall.

Appearance of wet leaf: very high quality leaf: all whole bud-sets (with what I understand to be the characteristic tiny end-buds); interesting thing is, the leaves did not open up as they normally do in buds sets after begins steeped; I have never seen this before.

Value: After inquiring about this tea, Gingko offered to give me a small sample of it; Thank you Gingko! Although it’s pricier than Tea Trekker’s (you have to buy more from them than from Life in Teacup), it’s cheaper than Seven Cup’s organic version, and the price of this one seems to be roughly what the going rate for this tea is at ~$15/OZ. UPDATE: I just checked both the Camellia Sinensis and Jing Tea Shop websites, and although they have no Dafo Long Jings, the three Long Jings each carries are about the same price (or more) than this Dafo from Life in Teacup.

Overall: For various reasons I am writing this over a month after actually tasting this tea (although most of this was already written a week after trying it), so this review is based partially on written notes and partially on memory.

I think I am getting a better handle on how fresh spring green teas compare with, for example, year-old green tea; after having had this 2012 fresh spring Dafo Long Jing from Life in Teacup and comparing it side-by-side to the taste of a 2011 harvested year-old Long Jing (one from Jing Tea shop of what I believe to be a considerably lower grade), I was able to make some distinctions. On the surface, taste-wise, I liked both of them, but for different reasons: the year-old Long Jing was heavier in my mouth (I think that’s called ‘body’?) and was flavorful, while the fresh Long Jing was much lighter, and although it was hard to describe the flavors (being somewhat unusual), they were interesting.

Describing experiences by using people/animals/objects that tend to intrigue me (for example things in nature, like birds) seems to be something that comes naturally to me, and as I am still learning what all of the technical words for describing taste are, the following is my way of describing the difference between a fresh and a year-old spring green tea (in this case, two different Long Jings). While drinking the fresh spring Long Jing: within the space where I held the Tea, I imagined a few small colorful birds, ones that differed ever-so-slightly in shape and color, flying effortlessly up, up, up, trilling out their pleasure of the day; while drinking the year-old Long Jing: I imagined a flock of larger birds, all similar in size, shape, and color, moving around with considerable effort at low altitudes within the space where I held the Tea, making familiar noises. It’s easy to take note of the larger birds (mallards perhaps?), and yet more difficult to get a glimpse of the swifter, more delicate ones (goldfinches and/or ruby-throated hummingbirds perhaps?)—but what a joy to watch them fly!

I hope to write more about the price of fresh Long Jings (and a few other things) when I write up the review about the Life in Teacup 2011 year-old version of this DaFo type of Long Jing (a sample of which I didn’t realize I had until after I brewed up and compared this tea with the year-old Jing Tea Shop Long Jing. Doooah!).

Preparation
180 °F / 82 °C 1 min, 0 sec

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