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“Alas! It did not storm yesterday, and on second looking at the weather, apparently I misread ‘early Thursday morning’ as early Tuesday, whoops! It is ok, because today was another comfy, blustery,...” Read full tasting note
This particular tea is our premium grade and was hand selected by our certified tea sommeliers on the China Spring Tea Tour. The tea comes from the breathtaking city of Hangzhou in Zhejiang Province. The plucking standard is one bud and two leaves. They are then fixed and pan-fried in woks by hand, giving the Long Jing its toasty flavour. The leaves are then flattened so the two leaves appear as one. This tea is high in vitamin C and some studies have shown it to contain a higher concentration of antioxidants than other Chinese green teas.
The brewed tea has a heavy thick flavour, sweet and toasty. The sweetness is more vegetal than other Chinese green teas, but it perfectly accompanies the roasted, nutty flavour achieved by searing the leaves in the wok.
(From the Tao Tea Leaf website)
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Alas! It did not storm yesterday, and on second looking at the weather, apparently I misread ‘early Thursday morning’ as early Tuesday, whoops! It is ok, because today was another comfy, blustery, windows open day, a day made for daydreaming about mountain forest frolics and coming home to a pile of fuzzy blankets and freshly baked bread. Ah, daydreaming!
Today we are looking at a tea that is anything but evocative of autumn, it is Tao Tea Leaf’s Shifeng Longjing Green Tea-Premium. Longjing (or also commonly known as Dragonwell, the translation of Longjing) is one of the most well loved teas of the spring harvest, some of us spend all year excitedly waiting the various harvests of this flat pan-fried leaves. The name Shifeng refers to one of the mountain peaks in the Xihu growing region, I think, it might be a mountain range and not a peak, or the name of a region in Hangzhou. As interesting as all that is, the real important thing is whether or not the tea is any good. The aroma is fairly delicate, not an overpowering scent, but it does have very distinct notes, specifically vegetal ones. Blending notes of snap peas, celery, greenbeans, asaragus, and a finish of sweet and sesame seeds. Sniffing this tea it is definitely a dragonwell, blending the iconic vegetal notes and that toasty sesame seed note that to me is very iconic, which I believe comes from the pan firing step of processing.
Dragonwell means time for the dragon gaiwan, just lungs everywhere! Though surprisingly I did not use my dragon cup, opting for my possible Tongzhi era cup instead, because it is still the new hotness in my collection. Now that the leaves have had a steeping, the aroma is heavy and thick in the vegetal department, especially the notes of asparagus, cooked cabbage, and greenbeans, it is a savory aroma with just a hint of nutty sweetness at the finish. The liquid is very light, but the notes that do waft out of my cup are green and fresh, asparagus with a hint of sauteed sesame seeds.
First steep, it starts out very smooth with a nice nutty blend of chestnut and sesame seeds, bringing out just a touch of sweetness at the start. This moves on to peas and edamame with a slightly savory sauteed bok choy and a slightly spicy (like VERY distant allspice) honey sweet finish.
On to the second steep, still a fairly light aroma, with asparagus and sesame seeds, adding a tiny hint of peas with this steep. The tasting experience is still very smooth, a nice light and smooth mouthfeel. The taste is all vegetal all the time, notes of asparagus and bok choy, edamame and peas, and a finish of greenbeans. Even though the notes are distinct none of them are very powerful, this is a delicate tea.
So, this last steep had pretty much no aroma, just a hint of asparagus. The taste was also pretty mild, almost nothing going on, like spring water and a touch of asparagus and bok choy. Even though this tea kinda petered out, I found the first two steeps delightfully light and refreshing. I am certainly fond of these delicate teas once in a while, as for an everyday drinker I prefer a Longjing with more of an oomph that I can just have, a tea as dainty as this needs concentration and complete focus, so not a bad thing on occasion.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/09/tao-tea-leaf-shifeng-longjing-green-tea.html
