The story of “Long Jing” or “Dragon Well” tea is routed into the fogs and mists of Xihu Lake, The West Lake. This story is being lasted for more then thousand years. Today it is one of the most popular sorts of green teas and it is produced in many regions, where soil and climate is suitable for the growing. “Long Jing Chun Jian” or “Spring Blades” is produced in Emeishan Mountains (Sichuan province) in the early spring 2017, when it is still some snow.
The dry tea consists of long, flat, dense, glossy tea buds of pistachio-green color. The aroma of dry tea is tender, herbal and floral. The infusion color is clear of light olive color.
The bouquet of brewed tea is light, herbal-floral with roasted sunflower seeds tones. The taste is mild, sweet, oily. The aroma is very tender, herbal and floral. The aftertaste is nice and refreshing.
Infuse this tea with chilled boiled water (75-80°С) in porcelain gaiwan or in glass tea wear. Take 3 grams for 100 ml volume vessel. Rinse tea with water, make a quick infusion for a second and increase the infusion time gradually with each next brewing. This tea can be infused for 7-8 times this way.
This is an excellent tea for the light part of the year. “Long Jing” is classical tea which is resonant for the present moment of time. It has harmonic, refreshing and light tonic effect.
