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MING QIAN TIAN MU SHAN LONGJING

DRAGON WELL from TIAN MU SHAN
GREEN TEA

Tien Mu Shan, Lin'An, Hangzhou, Zhejiang, China

Also known as 'XiHu Longjing', an iconic green tea with more than thousand-year history. Thanks to the local climate, high altitude, rich soil, unique cultivar, and entirely handmade production process make this tea one of a kind. Harvested before the Qing Ming period and traditionally pan-fried by an experienced tea master, this is the Highest Quality Longjing!

ORGANIC

AROMA
Floral, nutty, creamy

TASTE
Salty, nutty, sea

CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Spring, 2022

LOW STOCK

"DRAGON WELL"

ORIGIN
The history of this tea has lasted more than thousands of years since the Song Dynasty. During the Ming and Qing Dynasties, this tea got a reputation of a 'Highest Mastery Tea' as well as the 'Emperor's Tea' status. This is one of the Top 10 Chinese teas of all time and definitely one of the best green teas in the world. Longjing is famous for its delicate aroma, which contains notes of orchids, nuts, fresh fruits, roasted chestnut, deep and multifaceted taste, and sweet aftertaste. During the tea ceremony, the smell acquires different shades and saturation. This particular "Dragon Well" is grown on Tien Mu Shan mountain, Lin'an country, Hangzhou, Zhejiang, China. Organic plantations, high altitude, special cultivar, and traditional handmade pan-frying techniques make this tea one of a kind. This tea was harvested during the Ming Qian period (before the Qing Ming period) which is considered the highest quality tea material. This tea is also very appreciated for its huge list of beneficial properties like rejuvenation of the body and removal of toxins, Longjing has anti-inflammatory and antibacterial properties, speeds up the metabolic processes, etc.

ORGANOLEPTIC
Traditionally, this tea is brewed with two different methods. Firstly, you can brew it simply by infusing it in a glass, putting a few grams of tea leaf, and infusing it with 80-90 °C water. This method will give you a better understanding of its unique deep taste. It can be infused 2-3 times. However, the second method is recommended as it gives a much deeper understanding of its aroma and taste. It is considered that gaiwan is the best teaware for Longjing appreciation. Use 3-7 grams and the same temperature water. I recommend following every step of the Pin Cha method to enjoy every subtle change during the tea ceremony.

The dry tea leaf has a sweet, floral, nutty aroma. After keeping it in a warmed gaiwan, the aroma develops into fried nuts, chestnuts, and some bakery notes like cream and dough. The taste is soft, tender, and sweet with deep and multifaceted tones of baked nuts, grassy, and sea. The aroma of the washed tea leaf is salty and floral, with sea and orchid notes. Tea brings pleasant associations of sea breeze and nature. The empty cup has a sweet aroma with a hint of watermelon and cucumber freshness. Tea has a calming, even harmonising effect.
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