2011. Used “Double Brew” method. Last Long Jing for now!
This afternoon, rain comes and brings with it cooler, autumn temperatures. I’ll be drinking pu’er soon enough. Right now, the lightness of this green brings quenching satisfaction on what may be the last hot day of the year.
Funny, I think I can sense that of the four Long Jings I drank, this one is probably regarded as being the best and having the highest quality. I’m not sure it’s my favorite, I think I preferred the Da Fo, but I would need to do a side-by-side of the two to be entirely conclusive. Again, a taste preference for the green, thicker, heartier qualities.
This tea exuded delicate finesse, a bit of finicky resistance, and a balance of bittersweet and tropical fruit. Lots of lychee, pineapple, and pear came through and then was countbalanced with an herbal, almost minty bittersweetness that cleaned the palate nicely. Not a sweet, not as supple, and definitely requiring more attention, as there was a tendency for bitter, even with the gentle double brewing.