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Origin : Xi Hu, Zhe Jiang Province
Harvesting area : Shi Feng Shan
Harvesting : First Harvest Spring 2012 (Ming Qian)
Plantation altitude : 180-200 meters above sea level
Tea varietals : Long Jing
Grade : AAA
Brewing tips : When you brew Chinese green tea in a gaiwan, always leave a little bit of tea in the gaiwan between each infusion and do not put on the lid when brewing the tea.
Storage recommendation : Keep in a cold and dark place. Sealed well the bag and store in freezer for longer storage. Prior brewing the tea leaves, put the needed leaves on the side at room temperature.
Yixing teapot pairing : Well seasoned Duan ni
Dry leaves appearance : Long and thin leaves with a pretty dark brown, yellow and green hues, the tradional "Cao Mi (Brown rice)" color of Long Jing tea. The “Yu Ye (fish leaves)” are the guaranties of the first picked of the year.
Aroma : The dry leaves offer a combination of sweet roasted green bean and fresh roasted peanut fragrance with a very small hint of anis, and yet very clean to the nose. The wet leaves give the same sweet green bean fragrance but sweeter and it is complemented with a subtle steamed asperges touch.
Liquor : The pale green tea liquor has an excellent clarity. A lovely nutty flavor is delivered by the full-bodied tea liquor, and it turns into refreshing vegetal taste combined with lemonade and flowery touch. The after taste is very sweet and long lasted.
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