Details: Lung Ching means "Dragon Well", which refers to an old well halfway up a hill outside of Hangzhou in Zhejiang province, where the tea was originally grown. This tea comes from a village on the other side of the hill, called Meijia Wu. For the last few years, Mr. Zhao has made our Lung Ching. His house and tea factory is up the hill, with hills of tea plants just outside.
This year we choose a tea that had great body and lovely sweetness, indicative of great levels of amino acids. It was made just before the Qing Ming Festival- the peak season.
Dry Leaves: The flat, narrow leaf is stiff and smooth with a spear-like shape about an inch long. Though it looks like a single flat needle, the unit actually comprises two leaves and a bud joined at the stem.
Liquor: Pale yellow.
Aroma: Steamed bok choy and toasted walnuts, with top notes of sweet spring grass.
Caffeine Level: Caffeinated
Body: Medium light. The tea is loaded with amino acids that give sweetness and body.
Flavors: The delicious meatiness of roasted eggplant with similar steamed bok choy and toasted walnut flavors.
Brewing Time: 2 to 3 minutes
Brewing Temp: 175° Fº
