Chinese Name: Long Jing

Profile

Leaf:	Tender buds and first two leaves
Infusion:	Thick and light golden color
Aroma:	Light grassy almond aroma
Taste:	Sweet, nutty and thick textured

Harvest Season:	Spring 2007
Origin:	Zhe Jiang Province
Processing Method:	Pan Fired
Leaf Form:	One bud, two leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

Cultivated in Zhe Jiang Province according to US and EU organic standards this Long Jing presents a well balanced nutty and thick sweet flavor. The first infusion emits a wonderfully light grassy almond aroma. The brew is thick and light gold in color. This Long Jing’s leaf composition ranges between one and one and two leaves and leaf color is an almost constant yellow jade. A smooth and fragrant tea with a mild aftertaste.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	3 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1 minute first brew; increase by 1 minute each consecutive brew

How to Brew?

The preferred method of brewing is a small glass teapot or a gaiwan.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to the vessel.  We suggest 3 grams of tea per 200 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.   We suggest starting with shorter infusion times of up to one minute for the first brew while increasing infusion times by one minute for each consecutive brew.