It’s always a good time to have dragonwell. I think I prefer the longwu dragonwell slightly to this, but they’re very close. This one has just a hint of bitterness, but also some fruit notes in addition to the more customary vegetal flavors.
Region: ZheJiang, China
Before the Spring Rain, or “Guyu” in Chinese calendar, teas made with the finest bud tip of tea leaves are plucked between April 5 and April 20. Due to the warm weather, the shoots grow relatively rapidly and accumulate more nutrition and other substances. Therefore, tea before the spring rain has a taste of freshness and richness with a long-lasting flavor. In the Ming Dynasty (1368-1644), <> writen by Cishu Xu had noted Guyu Tea to be the most drinkable tea of the year. The green teas roasted by Father Zhu, using tea leaves plucked before the spring rain carry a very distinct, earthy flavor with a faint fragrance.
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