This is imperial class superfine dragon well green tea from 650 meter above Xibai Mountain in Yuezhou area, one of three best Dragon Well production regions in Hangzhou, first flush plucked on March 26.2018, not regular special class superior dragonwell.
The taste of this tea is obviously far better than any other Longjing teas we have. This yellowish green color and plump small leaves are the iconic sign of best dragon well tea, and has great flavors of chestnut and pan-fried bean aroma. It is elaborately hand processed by 30 years experienced tea masters.
This high quality MingQian Green Tea is great gift for someone who loves dragon well tea or occasionally treat it to your important guests. For self-drinking daily good quality green tea, we recommend other Longjing if the price matters. Or you may also order this tea with other Longjing to compare the differences.
To brew tender green tea such as Xihu Longjing, Huangshan Maofeng or Biluo Chun, usually use colorless and transparent glass, with water temperature around 85 °c for brewing, but never use boiling water. The non-fermented green tea itself is very tender. Brew with extreme hot water would bring out the bitterness and affect the taste.
Ratio of tea and water: 1g:50ml (depending on personal taste)
Warm the glass with hot boiling water then discard water.
Using a teaspoon, take an appropriate amount of tea (Generally 3g) and put it into the glass.
When hot boiled water gets cooled down to about 85°c, lift up hot water pot and pour a small amount of hot water until tea leaves fully covered. And by rotating the glass for about 30 sec. to wet leaves, at the meantime, enjoy the smell of tea.
And then fill up with hot water (85°c) along the edge of the glass by using rotating pouring method to make tea leaves rolling up and down.
Ready to serve after 30 sec. Refill hot water until 1/3 of tea remaining.
*Gradually increase steeping time and for subsequent brewing.