Fancy Grade Dragon Well Tea From Hangzhou Long Jing Tea Spring 2015

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Bitter, Broth, Vegetal, Grass, Sweet
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Kirkoneill1988
Average preparation
190 °F / 87 °C 1 min, 15 sec 6 g 103 oz / 3060 ml

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From Yunnan Sourcing

Our Dragon Well (Long Jing) Teas were picked in the early Spring before the Qing Ming holiday. They have been selected from trusted growers located on the outskirts of Hangzhou, Zhejiang. The temperate, overcast and rainy winter climate of Hangzhou contributes to the tenderness and sweetness of the buds and leaves which are picked early in the Spring and are then expertly pan-fried in a wok which further brings out the tea’s unique characteristics, with slight sweet and bitter subtleties and the distinguished ‘roasted chestnut’ aroma.


This grade of tea has slightly larger leaves than the higher grades, but has a robust and thick taste with a nutty fragrance. It is sweet at first but gradually coats the back of the mouth and throat with a very slight astringency and a pleasant bitterness. The taste and aroma last through many infusions!


During the Qing Dynasty, the imperial Qing court considered Dragon Well to be the tea of choice for summer consumption while they favored Pu-erh tea during the winter. This is likely due to the soft, refreshing, and cooling taste that the tea provides.


The recommended way to brew Dragon Well tea is to use approximately 4 or 5 grams of tea for 250ml of water, in a glass cup or glass cha hai pitcher. Though some may prefer to slightly rinse the first infusion, the most common way is to NOT rinse the leaves. Use water that is about 80~90 degrees and infuse for 1 to 2 minutes before drinking. Once the water in the glass/pitcher reaches halfway, pour more hot water and fill to the top. This can be repeated several times, mostly retaining the original flavor of the tea. No filter is needed and many enjoy chewing on or eating the tender leaves. This tea is exceptionally high in vitamin C and catechins!

Experiment with amount of leaves, amount of water, and infusion times to reach your preferred strength of tea.


Early Spring 2015

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7 Tasting Notes

85
420 tasting notes

I feel I owe this tea an apology for the disappointing review I previously gave. It wasn’t you it was me. I brewed this tea again today in a gaiwan with two small modifications – I didn’t preheat the gaiwan and acting on a tip from Teavivre, I kept the lid off while steeping. That made all the difference in taste. There is virtually no bitterness anymore, just a smooth, subtly sweet flavor that a fresh spring tea should have.

Preparation
175 °F / 79 °C 2 min, 0 sec 2 g 4 OZ / 118 ML
Stephanie

Greens can be so finicky!

tanluwils

Temperature is everything with green teas. Have you tried Yunnan Sourcing’s other greens?

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97
673 tasting notes

stil an awesome tea! however the potential for bitterness causes me to reduce the score:

100 —> 97

Preparation
195 °F / 90 °C 0 min, 30 sec 7 g 8 OZ / 250 ML

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