Picked up a set of four Long Jing samples from Gingko recently and will spend the week working through them, before all of summer disappears and the teas get too old.

Having little experience with quality Long Jing, I thought I’d try brewing with Gingko’s tips (http://gingkobay.blogspot.com/2010/04/brewing-long-jing-dragonwell.html) and wrongfucha’s “Double Brew” (http://chahai.net/long-jing-double-brew-method/).

The two methods created very different results. The Double Brew was intensely sweet, subtle and airy. Delicate and fluffy. I really like this, it was akin to many Japanese greens and required concentration. The “grandpa” style suggested by Gingko also made a nice brew with this tea, a hearty, chunky thicker brew that released the dry chestnut edges of this tea. I think this leads me to a matter of preference. I generally don’t get that excited about those dryer, toasted, mineral-heavy notes in Chinese greens, so I’m interested in the method that produces a sweeter, softer brew.

Definitely one of the better Long Jing’s I’ve ever had and I’ve got three more great ones to go!

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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.


Peace Dale, Rhode Island



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