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Ming Qian Dragonwell Shifeng 2010

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 Teafreak
Average preparation
180 °F / 82 °C 1 min, 15 sec

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From Red Blossom Tea Company

Gathered the mid-March 2010 from the Shi Feng Shan, one of the most renowned Dragonwell producing areas of Zhejiang Province. Each bud and single leaf, a combination that is often called Qichiang or “Flagged Spear”, is then pan-fired by hand in small batches.

Shifeng Dragonwells are unique amongst Dragonwell teas: the leaf variety produces larger rounder leaf buds with a distinctive golden sheen – and pan-firing is typically done at lower temperatures but for a longer period of time. This tea is organic, but not certified so.

Shifeng styled Dragonwells are typically heartier, with a rich, buttery quality that is a result of leaf variety, terroir, and tea making style.

Water Temperature: 175°, or when very small bubbles appear on the water’s edge.

Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1 minute. May be infused multiple times.

Recommended Method: Gaiwan, Teapot, Infuser

About Red Blossom Tea Company View company

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4 Tasting Notes

93
62 tasting notes

Dragonwell is probably my favorite tea to drink, and this one from Red Blossom Tea is delicious. The dry leaves have a wonderful and fresh aroma that you would expect to find in a 2010 pick.

The first 3 steepings had a wonderful buttery/chestnutty taste that was very rich, yet also very mild and delicate at the same time.

3 steepings however was about all that this tea could handle and the 4th and 5th steepings that are made tasted like lightly flavored water.

I enjoyed this tea and can’t wait to make it again!

Preparation
175 °F / 79 °C 1 min, 0 sec

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93
108 tasting notes

Very buttery with a full mouthfeel that the Panan Supreme (which is also fantastic) just doesn’t have. The aroma is a heavenly combination of stone fruits. First and second infusions were great, but it went downhill quickly after that. It’s possible that the third infusion just needed hotter water or a much longer time; I’ll experiment in the future.

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

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94
5 tasting notes

LOVE IT!!!!!!

Preparation
180 °F / 82 °C 2 min, 15 sec

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88
29 tasting notes

Dragonwell was my first love among loose leaf teas going on 5 years ago. I don’t get back to San Francisco nearly as often as I used to but I always make it a point to stop by and stock up.

This tea is one of the contemplative teas ones that really kind of make you work to find all the nuances, and this tea has a lot of nuance. My tea sessions are most often at work so really being able to focus on the tea is a rarity. With that said this tea has a way of taking me out of the moment, to reflect on the tender buds, only a 1/2 inch in length. What was the day like when they were plucked… who did it… what artisan did the kill green and the roasting all wonderful questions to consider while dealing with the race of rats I find myself in.

As mentioned the the tea itself it a single bud and two very small leaves, all uniform in size color… a beautiful tea. The flavor is very subtle, and can only be described as clean, and the scent and flavor of a misty early spring morning wandering through an apricot orchard.

But really this tea for me is less about what it tastes like because taste is one of those things are often but not always subjective. Instead I like to focus on how it makes me feel. Considering the craftsmanship and the labor, watching the tender hairs from the leaves float to the top of the gaiwan and the ever so faint yellow color of the tea just makes the day special no matter where.

Preparation
180 °F / 82 °C 0 min, 45 sec

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