The fragrance comes out from GaiWan with steam,
attracts me so much,
when LongJing tea leaves encountered hot water.
Brightly yellowish tea leaves.
There is still some unique fragrance produced during killing green using relatively hot pan to completely stop the natural fermentation by enzyme included in tea leaf.
Some like roasted flavor.
85-90℃ is suitable temperature of water.
I opened the cap of teapot to let it cool down soon after boiled.
Gongfucha style may seem ridiculous for brewing green tea,
but I like it because it keeps tea leaves from coming into mouth when use traditional “one-stop” like tea cup.
Compare to Puerh tea, the astringency of LongJing is minor.
No bitterness at all except infused too heavily.
HuiGan comes from aftertaste is fresh like spring water from mountain. Very different from the sweetness comes from Puerh tea which is thicker and more viscous.
Salvation is satisfying and lingers long.
Fragrance from the dry leaf seems like disappeared during every infusion, even you sniff the tea liquid or cold tea cup deeply. But it comes back from deep throat during aftertaste.
Soothing mind feeling even in this hot and humid morning in Guangzhou.