I am not a big fan of Long Jing, but if they were all as exciting as this one, I would certainly change my mind. I particularly like its tingling, warming and sandpaper-like moutfeel as well as the unique bitterness present, which is stronger than in many shengs produced these days.
The dry leaf aroma has hints of sponge cake and instant cocoa, while wet leaves smell of thistles, seaweed, snowdrop flowers, and cabbage.
The taste is mineral and peppery. There is almost no astringency and flavours include a quite well-defined sake bitterness, almond skins, morel mushrooms, seaweed, and sunflower oil. The aftertaste is crisp with an additional green pepper note to it.
Flavors: Almond, Bitter, Cabbage, Cake, Cocoa, Flowers, Green Bell Peppers, Mineral, Mushrooms, Nuts, Oily, Pepper, Sake, Seaweed
