Shaoxing Buddha Longjing | Southern Capital Dragon’s Well

Description

ORIGIN & HARVEST TIME

China, Zhejiang, Shaoxing, 2023

CHARACTER

In 2001, the Chinese government officially approved the expansion of the Longjing tea-producing region to areas outside the West Lake. Currently, three districts are recognized as Longjing tea-producing areas: Xihu District, Qiantang District, and Yuezhou (Shaoxing) District. While Xihu Longjing is sweet and tender, Shaoxing Longjing has a full-bodied, rich aroma, and a strong refreshing taste, with more pronounced roasted and green flavors. During the preparation of Longjing tea, it is briefly roasted in a wok, resulting in a very distinctive mildly roasted flavor that delicately emerges without overpowering other components. It yields a clear, bright yellow infusion, with a fresh and vibrant aroma mingling the corn-like taste of green teas with the scent of roasted hazelnuts.

Shaoxing Longjing, compared to our usual early-picked Dragon Well teas, has larger leaves, producing a much fuller-bodied and richer infusion. The roasting of the thicker green leaves yields a tea that is less sweet but more aromatic, greener, and oilier in texture compared to Lion Peak teas. Consequently, the tea possesses a strong and persistent flavor and aftertaste. It is also known as Buddha Longjing. 

BENEFITS

Rich, Roasted hazelnut taste, Sweet, Famous, Historical, Delicious,  Roasted aroma

STRENGTH-CAFF: 7/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 75-80°C, for 30 seconds. / 6 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 80 C° water 2-3 times, for  1-2 minutes. / 3 inf.

 

 

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]