Chinese Name: Long Jing

Profile

Leaf:	Lightly roasted bud and first leaf
Infusion:	Emerald green color
Aroma:	Sweet citrus flora and baked nutty tones
Taste:	Nutty and floral notes

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

Description of Tea

An intoxicating tea! This organic Long Jing is elaborated from tender leaves harvested at an elevation of over 800 meters in Zhe Jiang Province. It presents an array of high pitch fragrances ranging from sweet citrus flora to baked nutty aromas. With the leaf placed only moments in a warm glass the aroma of oranges and almonds rises slowly towards the opening. The dry leaf is composed of long, thin buds and the first one or two leaves, each fried to a beautiful jade green color. The emerald green infusion complements the aroma well with yet more nutty characteristics and floral notes. This Long Jing is smooth, calming and requires little effort to enjoy its inspiring complexities.

 

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:	2 minutes first and second brews; 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 two minutes for the first and second brew while increasing infusion times by one minute for each consecutive brew.