LongJing always has a place in my cupboard, so it’s no surprise that I enjoyed this one the most from January’s Steepster Select; or maybe the Okubucha.. Can’t decide yet.
Brewed in the traditional Dragonwell method, I emptied contents into a warmed tall glass, poured in 180F spring sourced water and let sit until the leaves expanded and danced around the glass. I drank the glass 2/3rds and added more water to the remaining 1/3rd. I had maybe 5 infusions with this method, the last resulting in mostly clear hot water with very little flavour.
The aroma was nutty and vegetal, as described on the packet, and lasted through the first 3-4 infusions.
The taste was typical of Longjing, and I thought it to be delicious. The fact that it’s organic only made it better.
Definietly a great tea, and I’ve yet to have a bad longjing…knock on wood.
