Long Jing Tea
A soothing, smooth and sweet pan-fired loose leaf tea.
How to make Long Jing Tea
Amount of tea per serving (200 ml): 2g (half tea caddy spoon / 1 teaspoon)
Temperature of water: 80℃ / 176℉ (boil kettle, cool for 2 minutes)
Infusion time: 1 - 1.5 minutes as desired
Number of infusions: 3
How to enjoy: No milk, no sugar
In more depth...
Provenance: Plucked from wild tea plants at Tiantia Farm, Zhejiang Province, Eastern China.
Long Jing Tea Grade: Our Long Jing tea is of premium grade.
Long Jing Tea Origin: Our Long Jing is made from leaves plucked from wild tea plants at Tiantia Farm, Zhejiang Province, Eastern China.
Long Jing tea can also be known by its literal translation 'Dragon Well'. It is said to have been named after a well that contains relatively dense water. When fresh, lighter rain falls it does not mix with this dense water, instead sitting on top if it. The reflections and refractions between the two are supposed to resemble the movement of a dragon.
Long Jing tea is pan-fired flat by hand in large woks. This has to be performed one small batch at a time. The result is a tea with flat leaves shaped like the blade of a sword.
Long Jing Tea Flavour: This tea makes a light yellowy-green liquor. It has has a lovely fresh, sweet nutty fragrance. The flavour is smooth with a slightly fruity and nutty edge. It has a bitter sweet aftertaste which hints towards savoury.