“Note: This is a later-harvest Longjing and thus trickier to brew than the higher-end Longjings. In future, skip the rinse and brew at 177 – 180˚F, for 40s / 55s / 70s / 90-95s. Even when...” Read full tasting note
“From: http://steeptimes.blogspot.com/ (includes photos and links) Today I’ll be reviewing a tea from Red Blossom (Congratulations on 30 years of business!). I purchased The Discovery Collection...” Read full tasting note
“For a key to my rating scale, check out my bio. Unfortunately, Dragonwell is one of those teas that you need to spend a bit more on to get the right flavor. This one is lacking in complexity. ...” Read full tasting note
“This tea just blows me away every time I drink it. The smooth, easy green tea base with hints of butter, wet grass and straw literally make a cup of pure happiness every time. All that being said,...” Read full tasting note
Picked a few days after the Qing Ming holiday on April 5th, the date marks the beginning of a two week green tea harvest period that wraps up on April 20th. That end day is important, because it falls on the Guyu Festival, an agricultural holiday held to invite the arrival of spring rains. Teas picked during that period are therefore referred to as “pre-rain” Dragonwells.
The leaf buds were gathered when the leaf buds have barely opened. Immediately after harvest, the fresh leaves are expertly pan-roasted by hand: first lightly tossed, then firmly pressed and folded against the hot surface of the roasting wok. This hand roasting gives the tea its unique blade-like appearance.
To accentuate the sweetness of these early harvest leaves, we requested a longer lower temperature roast on the tea, a process that imparts a natural buttery nuttiness to it, similar to a traditional Shifeng style Dragonwell.
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