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2010 Teng Chong "Hui Long Zhai"

Tea type
Green Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by nasieo1
Average preparation
180 °F / 82 °C 2 min, 0 sec

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8 Tasting Notes View all

From Yunnan Sourcing

High-Fired Spring tea from a High Altitude Tea Garden!

Hui Long Zhai lies in the western part of the county of Teng Chong (Bao Shan Prefecture), a mountainous region with peaks as high as 3000 meters bordering Myanmar. Relatively cool weather and high altitude conditions makes this one of the latest picked “first flush” teas in Yunnan, it is picked in the late part of April. Buds and leaves are picked together just as they sprout and are then wok-fired by hand for a very short time but at a high temperature. The result is a tea with longer shelf life, and more importantly a high level of aroma when brewed! This tea is nutty with a fast huigan, but is a little more bitter and stimulating than Simao area green teas! My personal new favorite green tea! A good choice for a morning wake up brew or a brief departure from raw pu-erh!

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8 Tasting Notes

82
5 tasting notes

Very good tea. Balanced, light and cheap too. No more than three brews.

Preparation
180 °F / 82 °C 2 min, 30 sec

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88
1 tasting notes
fresh like cut grass, good stimulating, nutty, peppery wake up call in the morning or a pick me up in the afternoon. My favourite tea of the year
Preparation
175 °F / 79 °C 3 min, 0 sec

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85
6 tasting notes

Woah! this tea is awesome – fresh like cut grass and that mouthfeel thing which I think you call Hui Gan. Soo thick and visceral! Only needed very short steeps at the beginning.

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