Dragonwell / Longjing are not as fussy as Japanese teas but they still require some research to bring out their best. I’m starting with water at 170 F. I know it can take higher than that but I’ve already burned my mouth a few times this week… What I really need is more patience.
Dry aroma is very vegetal. Split peas soup. Overcooked peas. Slight hay.
Hay, a bit of stone fruit (mango),
Flavor is a bit of stone fruit here, some hay there, tossed around with a pile of composting leaves, and cooked peas.
There is a bit of astringency when it is left to steep too long. Overall, this is a nice dragonwell. I have had better but I do also wonder if maybe this one has just had too long of a sit time.
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Cupboard updated: 7/27/2023
Tea Profile:
Allergies: Almonds and Dairy.
I’m a purist but I will try a flavored as long as it doesn’t have artificial flavors.
I will drink any type and love to taste whatever I can get my hands on.
(Purple is not a type of tea it is a cultivar known as TRFK 306/1)
Location
Minnesota
