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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.

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

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Peace Dale, Rhode Island

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http://tea.theskua.com

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