Long Jing - Dragon Well - Green Tea

This tea is revered throughout China. However, over the years, Taiwan has developed its distinctively own version. The cultivar used here is originally an oolong cultivar, although these days mostly used for green tea production. The leaves grow larger and a deeper green. True to tradition, during processing the leaves are pan heated in large woks and repeatedly hand-pressed to achieve their characteristic flattened shape. As well as halting oxidation, this method also brings out a rich nutty profile. Despite its enduring popularity, this tea is becoming increasingly difficult to source in Taiwan as local producers find it hard to compete with the product coming out of China and instead prefer to focus on teas which are more unique to Taiwan. Harvested during early spring, those plucked before Qing Ming are known to have especially delicate flavours; whereas those plucked somewhat later, before Gu Yu, aka the Grain Rains, are known to hold more infusions. To truly enjoy all the subtle flavours of this tea, we recommend drinking it moderately hot.

Overview

Origin
● Harvest: last week March 2021
● Location: Sanxia, New Taipei City, Taiwan
● Altitude: 300-500m
● Cultivar: Qing Xin Gan Zai

Processing
● Method: hand-picked
● Pluck: bud plus 2 leaves
● Oxidation: 0-10%
● Roast: none

Tasting notes

Appearance
● Dry leaf: twisted and flattened whole leaves, forest green colour with white fuzzy shoots
● Wet leaf: unfurls fully, unbruised
● Liquor: vanilla colour, pale yellow-green hue

Aroma
● Dry leaf: hay, nori, mung bean, pecan
● Wet leaf: citrus zest, elderflower
● Empty cup: sweetsop, gooseberry

Flavour
● Taste: toasted soybean, rice puffs, champignon
● Aftertaste: tahini, hazelnut
● Mouthfeel: cleansing, dry, medium astringency

Brewing tips

The following tips are for your guidance.
Please feel free to adjust to taste.

Gongfu style
● 3-4g per 100ml at 80°C (175°F)
● 20-30 secs for 1st steep
● add 5-10 secs for each re-steep
● 3-5 steeps total

Western style
● 0.8-1g per 100ml at 80-85°C (175-185°F)
● 2 mins for 1st steep
● add 30-60 secs for each re-steep
● 1-2 steeps total