2017 1st Picking Shi Feng Longjing #43

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Not available
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by LuckyMe
Average preparation
175 °F / 79 °C 0 min, 30 sec 5 oz / 150 ml

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  • “This was one of 3 dragon well samples I picked up from Verdant with my spring green tea order. These are the new dragon well varietals they added to their lineup this year. Normally, dragon well...” Read full tasting note
    81

From Verdant Tea

Mrs. Li’s 1st Picking #43 Varietal Dragonwell is the first picking of the whole region. This varietal was specifically bred and selected to bud even earlier than classic Dragonwell in Shi Feng and yields yellower plumper buds that make for gorgeous steeping in glassware. While classic Dragonwell is all about rocky mineral texture, the new #43 is a crisp, bright focused experience centered around stronger flavor and aroma and more pronounced sweetness.

The very first picking of the year is full of all the nutrients and sugars stored by the plant all winter long and offers a more complex, sweet and subtle taste experience. It has a longer aftertaste and thicker texture than later harvests. This tea grows in soil full of quartz and white sand wdrinking in water from natural mountain springs, yielding a flavor that simply can’t be matched outside of Shi Feng itself.

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1 Tasting Note

81
449 tasting notes

This was one of 3 dragon well samples I picked up from Verdant with my spring green tea order. These are the new dragon well varietals they added to their lineup this year. Normally, dragon well isn’t my favorite kind of green tea but I still like to sample the first harvests each spring. I appreciate this tea more for its visual appearance and preparation than flavor.

The leaves are pale forest green blades and smell of creamed spinach and edamame. When heated, the aroma changes to buttered beans and stir fried vegetables. Since I only had a 5g sample, I decided to first brew it grandpa style and use the rest of the leaves for a gongfu session later. Steeped in a tall glass, the taste is a bit weak and not terribly impressive: savory cooked vegetables and a chalky matcha like texture with a vegetal finish that sticks to the back of your throat. I liked it much better gongfued. Loosely following the instructions on Verdant’s site, I steeped 3.5g in a 150ml gaiwan for about 30s. The first steep had an buttery, silky smooth texture. There’s a clover honey like sweetness, some fennel and a nice floral note. I enjoyed this steeping a lot as it was very different from the typical chestnutty flavor of most dragon wells. The next couple of steeps though didn’t fare so well. I was hoping for more of the flavor from the first steep but what I got instead was a somewhat dry taste of smokey, pungent green vegetables.

This was another interesting tea from Verdant. It had its moments but didn’t blow my socks off. I still prefer their Laoshan greens to dragon wells.

Preparation
175 °F / 79 °C 0 min, 30 sec 4 tsp 5 OZ / 150 ML

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