Imperial Grade Laoshan Green Tea from Shandong

Martin, isn’t it wonderful to be amazed by something as complex and yet as simple as tea?! : )

mmm A good laoshan is always nice!

White Antlers indeed it is wonderful. And more interesting is seeing the difference, for example one could not get the difference between this and North Winds. Like how it could be for a same plant?

Kawaii433 I certainly need to try more Laoshans!

Another fan of the Laoshan green! It’s interesting to me that you mention the Laoshan black. For me, Laoshan green is my essential green tea, but any form of the Laoshan black is just okay to my tastes, and not really special. I guess I haven’t thought of them side by side before.

tea-sipper: I couldn’t say that I am a fan. This year I have tried only two; this one and from Whispering Pines; both were enjoyable for sure, but not much experience with them yet. Certainly a good tea it is though!
I just found there is black counterpart while browsing through YS website. If I once palce the order there, I should try both.

That sounds delicious – what kinds of toppings do you add? ❤

nori or konbu, grilled fish, red pepper, but my all-time favorite is sour plum paste hehe. I also love using these packets and the plum variety is my favorite. https://www.amazon.com/Nagatanien-Ochazuke-Nori-Assortment-Pack/dp/B0084ZJRQQ/ref=asc_df_B0084ZJRQQ/?tag=hyprod-20&linkCode=df0&hvadid=312112196778&hvpos=1o1&hvnetw=g&hvrand=3239863620451124657&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027273&hvtargid=pla-339335709578&psc=1

Umeboshi is one of my all-time favorite flavors. I always put one plum in the center of my riceballs when I make those too.

The packets say to add hot water, use green tea instead for Ochazuke :D.

I love umeboshi too, especially with rice. Unfortunately, I don’t think I have any right now…

But I may have to try this for dinner anyway and just wing it LOL!

lol ooh and if you have any furikake, you can just put the hot green tea over fresh rice, and top it off with that instead. Here is one of my favorites: https://www.amazon.com/Jfc-International-Seasoning-Furikake-1-7/dp/B0006G5KEY?th=1

I actually do, and I think it might be that exact one… ;)

Then you’re all set. Enjoy! hehe

I ended up having brown rice with genmaicha, and added some soy sauce, furikake, and smoked tuna! Plus a drizzle of sesame oil. ❤

That sounds good, close enough. Rice with green tea = yummy instant and wonderful soup!

I just made some bamboo rice and topped a bowl of it with a mug of this tea. Added some salt. Good green tea and rice soup. I can really taste that anise that LuckyMe noted when prepared this way.

Yum <3

I tried making ochazuke once, but I don’t like “mushy” food textures and found the texture of it was too “mushy” for my tastes (I can’t handle say, oatmeal or porridge). I do however like to lightly flavor my Minute Rice by using tea as the “water” the rice soaks up. Then the rice is still “fluffy/solid” but takes on a slight flavor from the tea it absorbed.

Mastress Alita – Yes! I do that do in my rice cooker hehe. Instead of water sometimes, I’ll use green tea especially if the tea is past it’s prime. For ochazuke, I add so much green tea that it’s like rice soup.

I also make milk kefir at home (for 8+ years now), and I use the whey for making rice to make it more digestible or I use the whey for a “soak”. If any of you ever want to try making milk kefir, I have tons of kefir grains. Just PM me. (I seriously digressed!).

Good point. Late-spring harvested huang shan mao feng is one of my favorite greens. Have you tried YS’s Teng Chong Hui Long Zhai green tea? It’s probably the most robust of their greens.

I have been arguing this for at least two years. If I recall correctly, I liked past year’s version of this tea slightly better than the classic second flush, but both were neck and neck to be honest. I would not have turned down either. On a similar note, I also recall a certain vendor and blogger slamming me because I expressed a preference for standard dragonwell over the more expensive and prized first pickings due to the more robust aroma and flavor of the later picked tea. Glad to know I am not the only one who sometimes prefers second flush over first flush.

@tanluwils, I’ve tried a few of YS greens but with the exception of Laoshan green tea, I’ve found them to be a little more pungent, more aggressive than other Chinese greens. But I’m always up for new green tea recommendations and the Teng Chong Hui Long Zhai looks interesting and is cheap to boot. I’ll save it for my next YS order.

@eastkyteaguy, my feelings towards dragonwell are pretty much the same as yours. I too prefer the heartier flavor of second picking. I no longer bother first flush dragonwell because it’s a little too delicate for my taste and just doesn’t justify the price it commands.

I forgot to do so earlier, but I can also vouch for the Teng Chong Hui Long Zhai. I am sure you are well aware that I am a huge fan of Yunnan green teas, but it really is an excellent tea. One great thing about it is that it is processed in such a way that extends its shelf life, so if you are looking for a green tea you can sit on for some time, it would be one with which to go.

@LuckyMe, I have a problem, which is that there’s only 24 hours in a day which limits my tea consumption to one type per day (herbal in the evening). I’ve had some really nice second flush long jing that was still sophisticated and very thirst quenching. In general, fresh long jing is hard to beat.

@eastkyteaguy, the 2017 Teng Chong Hui Long Zhai was the best harvest I’ve had yet (I still remember how complex and refreshing it was). That tea has so much going for it. The only reason I didn’t purchase any this year was because I had already bought some gyokuro at Yuuki-cha.. :)

@tanluwils, yeah the struggle is real to manage caffeine when tea is your hobby. I find myself grandpa steeping more often and moving to smaller tea ware so I can have have more than 1 tea session in day.

I have the same problem with vendors acting all haughty when I mention that I prefer second flush darjeelings over first, and less bud heavy dianhongs. The most delicate and “technically superior” teas aren’t always the most pleasing, depending on personal taste and mood.

@LuckyMe, using smaller-sized tea ware is a good idea. I’ve also been grandpastyle-ing it at work, so sometimes I can throw in another type of tea if I get started early enough.

@Sqt, it’s an interesting fact that oolongs and raw pu’er are intentionally harvested a bit later in the spring than typically bud-heavy teas in order to maximize flavor and ensure the leaves will take the abuse that’s incurred during processing.