Superior Spring Picked Dragon Well Green Tea

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Green Tea
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Edit tea info Last updated by Skysamurai
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  • “100 ml gaiwain. 190F because 205 seems very hot for a green. Then again Chinese greens tend to do better with hotter water. But I also hate burning my tongue… Lots of fuzz on the packaging. Harder...” Read full tasting note
    80

From Tea & Whisk

When thinking about the most famous green tea from China, Dragon Well topped the list. Green tea is largely unoxidized. The oxidation of Chinese green tea is controlled by using the pan-firing method. Perhaps most of the green tea in the world tries to pan-fire green tea to copy the style and tradition of Dragon Well.

This pan-firing method keeps the "juice’ within the leaf while driving the moisture out of the leaf. The tea master then presses and flattened each leaf by hand. A time-consuming effort that only an experienced tea maker can accomplish. As a result of the pan-firing, Dragon Well is, especially nutty, vegetal, and umami. A great tea to drink in the morning.

This Dragon Well green tea is truly unique. Sourced from the most famous place for Dragon Well Longjing green tea. This handpicked green tea is very rare and only able to be harvested around 20 kg a year. We are fortunate to be able to carry such quality green tea.

Recommended brewing temperature: 205º Fahrenheit or 95º Celcius

Alternate Name: Xihu, West Lake Longjing
Origin: Xihu West Lake, Zhejiang Province, China
Harvest: 2021 Spring
Notes: Sweet, creamy, vegetal, nutty

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1 Tasting Note

80
1239 tasting notes

100 ml gaiwain. 190F because 205 seems very hot for a green. Then again Chinese greens tend to do better with hotter water. But I also hate burning my tongue… Lots of fuzz on the packaging. Harder to see it on the actual leaf. The aroma isn’t quite there but I think that is just the odor-absorbing packet doing its job. The leaf is finely pressed. A perfect flat leaf. A mix of olive green hues. Ooo I love the aroma coming from the infusing leaf. Man, it’s been a while since I’ve had a Dragonwell. The difference between the steaming and the pan frying is so amazing. The notes are closer to the toasty notes found in a hojicha with a springtime greenness to it. Also notes of hay

gmathis

Something about this lousy weather is making me crave green tea—-no doubt because it reminds me of spring!

Marshall Weber

It is wild how much the processing affects the taste!

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