Long Jing Green Tea ชาเขียวสีเขียวเข้ม
First Flush of Spring Harvest.
The leaves were picked in the early Spring in Hangzhou, Zhejiang. They are then expertly pan-fried in a wok which brings out the tea's unique characteristics, with sweet and bitter subtleties and the distinguished 'roasted chestnut' aroma.
This is among the highest grade of Long Jing tea! The leaves and buds are extremely small and uniform and are light green in color. The tea produced is delicate and fragrant, with a very pleasant aftertaste that lingers in the mouth. You can even chew on the soft leaves after
The Imperial Qing Court considered the Long Jing aka Dragon Well to be the tea of choice for summer consumption due to the refreshing, and cooling taste that the tea provides.
You can brew the tea using 5 grams of leave in 250 ml of 80 C water by either doing the classic Chinese style in a tall glass or using Gong Fu cha techniques with several infusions starting at 70 C for 90 seconds, then 80 C for 10 seconds, etc..