Chinese Name: Jingmai Gu Long Cha

Profile

Leaf:	Buds accompanied by one or two leaves
Infusion:	Honey green liquor
Aroma:	Floral and smoked notes
Taste:	Bittersweet with a smooth buttery like aftertaste

Harvest Season:	Spring 2007
Origin:	Jingmai, Yunnan Province
Processing Method:	Roasted
Leaf Form:	One bud, two leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

Jingmai Ancient Dragon oolong tea, cultivated 5000 feet above sea level in the Jing Mai Ancient Tea Tree Plantation of Southwestern Yunnan Province, is a hearty and robust tea made up of ancient tree tea buds accompanied by one and two leaves. The tea liquor, honey green in color, emits floral and smoked tones with a smooth, buttery like aftertaste which can be felt on the sides of the tongue. Dragon Oolong is only slightly oxidized at 15%. As such it is similar to the likes of green tea presenting slightly more astringent notes well noted in the front of the mouth but still offers some sweet and floral tastes similar to that of a traditional Oolong. A bittersweet tea worth exploring.

 

Preferred Method:	Yixing Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	3-4 grams
Water Temp:	212° F, 100° C
Infusion Time:	30 seconds first and second brew; increase by 30 seconds each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212° F (100° C) 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.  We suggest 3-4 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.  As such we suggest starting with shorter infusion times of up to 30 seconds for the first and second brew while gradually increasing infusion times by 30 seconds for each consecutive brew.