Long Jing is the most renowned green tea. Also known by its translated name, "dragon well", this tea is characterised by its folded leaves, which are stirred in a wok using a precise technique. It is harvested in the spring in Zhejiang province.
A gentle, powerful early season tea with a highly intense, long finish. As balanced as the finest Long Jing, with the aromatic richness to match.
In order to bring out all the aromatic complexity of this tea, we recommend multiple infusions using the traditional Chinese Gong Fu Cha method.
To go further:
Long Jing leaves have the same shape as young shoot. Shaping these "buddha's eyelids" requires specific know-how: the leaves are mixed for around twenty minutes in a wok using a slow, precise and regular method. This very skilful work kills the enzyme in the leaves due to contact with heat, prevents oxidation and also gives the leaf its characteristic shape, as well as its aromatic profile.
- Qian Dao Hu, China
- Tea colour:
- green tea
Appearance: refined harvest with regular folds
Colour: a beautiful bright, light green
Fragrances: nuts, toast
Fragrances: nuts, toasted hint, floral
Colour: very light yellow, bright liquor
Texture: delicately powdered
Fragrances: vegetal, floral, nuts (cashew, chestnut), peanuts, strong toasted hint (roasted chestnut), mineral and metallic, mild vanilla, buttery hint
Suggestion of preparation
With the tasting set: 4' minutes in water heated to 75°C.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.