2013 Pre-Qingming Da Fo (Great Buddha) Long Jing first day harvest

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Mark B
Average preparation
180 °F / 82 °C

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1 Tasting Note View all

  • “**Dry -** Sweet, refreshing, fruity-floral, nutty, baked greens. **Wet -** Roasted oats, sweet, refreshing, vegetal yet floral-fruity and somewhat creamy. **Liquor -** Pale Green - very fragrant...” Read full tasting note
    98
    jcov 152 tasting notes

From Life In Teacup

Production Year: 2013

Production Season: March 10, 2013

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: $15

Product #: 2fdflj43

About Life In Teacup View company

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1 Tasting Note

98
152 tasting notes

Dry - Sweet, refreshing, fruity-floral, nutty, baked greens.
Wet - Roasted oats, sweet, refreshing, vegetal yet floral-fruity and somewhat creamy.
Liquor - Pale Green – very fragrant nutty, floral and sweet.

Quick Notes Before the review
– I drank this tea twice before writing these notes. I initially made notes but found that even though there were minor differences; on ‘paper’ it resembled the Shi Fen Long Jing’s notes. I knew there were differences. But I couldn’t properly describe them from memory. I did a side by side tasting between the two and made the notes. I used smell to determine the times for each steep but I’ll give a rounding of the time for each steep.

1st – 25 secs Delicate fruity-floral with some tartness and slightly creamy thickness that was also delicate and smooth. As it washed down nutty vegetal notes dominate its body. Once is left the mouth, The floral-fruity notes become more apparent and enjoyable with refreshing finish.

2nd – 20 secs Still a delicate initial taste but this time the tea give more apparent nuttiness with stronger floral-fruity tartness that slowly smooths and becomes thicker and smoother, almost buttery. As it washes down, the tea becomes vegetal-nutty and even though it is smooth is not full bodied, medium would be a better description giving its more refreshing and juicy finish.

3rd – 20 secs A more floral-fruity start with evident juicy tartness and a nutty finish up front. As it covers the tongue, it is more floral without parting its vegetal and nutty traits. As it washes down, it is somewhat sweeter and crisp that leaves a pleasant floral and refreshing sensation.

4th – 35 secs Taking a bit of a turn it starts up sweeter and floral-fruity that becomes slightly cleaner bu wear some faint floral tartness. As it washes down, it still has hints of vegetal nuttiness but seem to fade, overpowered by a sweeter and juicier freshness at the end.

Final Notes
I was able to get 5-7 (sometimes 8) good steeps out of this one, anything past that point had astringency that I avoid in all greens. Since I tried this one side by side with the Pre-QingMing Shi Feng Long Jing I was able to spot side by side differences and of course when you have a direct comparison everything is more evident.

The main differences between the two are: Shi Feng is on the ‘savory’ side I would go with Umami for a better description a bit more broth like; while Da Fo, is vegetal but has more dominant sweetness. Also, Shi Feng seems to have a more filling broth/soup sensation to it, even when it has very refreshing features; Da Fo, has a very similar first steep apart from the sweetness but rapidly becomes more refreshing and even cleaner in taste (not tasteless, rather juicy). Finally, esthetics. Shi Feng has a coarser look to it, which I believe gives it its more apparent taste; Da Fo is a lot more consistent and ‘pretty’ looking but its flavor is not as apparent but it is more lasting through the steeps. I prefer Da Fo, not because of its looks but for the price you get a really amazing tea.

Preparation
180 °F / 82 °C

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