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“Strange. I had written an entire not on this and it got eaten. Anyway, there’s some important news. I’ve now written an initial note about all the green teas in my cupboard! I thought I had another...” Read full tasting note
Hui Long Zhai lies in the western part of the county of Teng Chong (Bao Shan Prefecture), a mountainous region with peaks as high as 3000 meters bordering Myanmar. Relatively cool weather and high altitude conditions makes this one of the latest picked “first flush” teas in Yunnan, it is picked in the late part of April and in September. Buds and leaves are picked together just as they sprout and are then wok-fired by hand for a very short time but at a high temperature. The result is a tea with longer shelf life, and more importantly a high level of aroma when brewed! This tea is nutty with a fast huigan, but is a little more bitter and stimulating than Simao area green teas! My personal new favorite green tea! A good choice for a morning wake up brew or a brief departure from raw pu-erh!
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Yunnan SourcingStrange. I had written an entire not on this and it got eaten.
Anyway, there’s some important news. I’ve now written an initial note about all the green teas in my cupboard!
I thought I had another tin. At least, my cupboard said I did. It may still show up, but I’ve looked twice and can’t find it. So I am declaring victory.
What I didn’t expect was this sample. I forgot I had it. It was in the back of a bunch of pu-erh samples. I must have gotten it when I bought a yixing from Yunnan Sourcing.
In any case, it’s a pretty green tea with dark green, curly leaves and some silver tips. In the packet, it smells like hay.
After steeping it is a clear, pale yellow and smells a bit nutty. It also has a vegetal note that is a bit like roasted asparagus.
It’s not a sweet, juicy, vegetal — but it is really delicious. It’s the sort of thing I’d enjoy drinking at work.
Flavors: Asparagus, Hay, Nutty, Roasted
Woohoo, congrats!
Thanks!