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derk drank China Zhejiang Wild-Growing Dragon Well 'Long Jing' Green Tea by What-Cha

1644 tasting notes

April 2015 harvest, sealed pouch.

Flattened, unbroken olive green leaves are still quite fragrant with roasted chestnut and what reminds me of the sunflower butter swirl brownies a friend made recently. Very light yellow liquor has a taste kind of citrus-bright and nutty with typical dragon well roasted nuts-chestnut as well as dry grass and clean, mouthwatering minerality. Wet leaf has a leek-beef umami aroma. The second cup isn’t as flavorful but it does have a much stronger aroma. This old leaf would probably take some playing with parameters to get the most of what it has to offer.

It’s been interesting trying a handful of green teas with 4-6+ years of age. While not optimum, they could serve in a pinch.

Flavors: Chestnut, Citrus, Cocoa, Dry Grass, Leeks, Meat, Mineral, Roasted Nuts, Umami

Preparation

175 °F / 79 °C 2 min, 0 sec 2 g 7 OZ / 200 ML

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Leafhopper
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As someone who has embarrassingly old green teas, this note is uplifting! Please do let me know if you get my reply to your Steepster message (even if nothing appeals to you). I’d be delighted to exchange some peppermint for some of my aging What-Cha samples. :)

gmathis
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Sunflower butter? That’s a thing? Oh, wow, am I ever sheltered.

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Leafhopper
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gmathis
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Sunflower butter? That’s a thing? Oh, wow, am I ever sheltered.

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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