2024 Xi Hu Long Jing Tou Chun, Pre-Qing Ming, Dragon Well

Description

ORIGIN & HARVEST TIME

China, Zhejiang, Huangzhou, 2024

CHARACTER

After a long winter, the tea bush absorbs enough nutrients to make the first buds and leaves of spring particularly tasty. Their colour is bright green, their shape is plump and rounded, and the slightly roasted leaves have an intense and sweet fragrance. The taste of the brew is mild, similar to that of boiled chestnut and corn. Although the colour of the brew is pale and the smell is fresh, the texture is oily and creamy with pine nuts, and the infusion is rich and strong 🙂

One of the most distinctive and treasured green teas in the world. It is made by roasting the tea in a wok for a short time, hence the very distinctive lightly roasted flavour, which is only very soft and does not overpower the lush green flavour components.

It is one of China’s national drinks, and is often given as a gift to heads of state and top leaders. The quality of the first spring harvest is a key determinant for the entire tea market and the annual harvest. It can also be poured into a glass beaker with water at 70-80°C, waiting for the leaves to drop to the bottom of the glass and then drink.

BENEFITS

Rich, Roasted hazelnut taste, Sweet, Famous, Historical, Delicious,  Roasted aroma, Refreshing, Stimulating, Culinary Experience

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 70-80°C, for 30 seconds. / 8 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 80 C° water 2-3 times, for  1-2 minutes. / 4 inf.