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“Again, this is the 2011 vintage. Today, I abandoned the side-by-side brewing and stuck with just the “Double Brew,” putting all of 4g sample into my large gaiwan. This choice is based entirely on...” Read full tasting note
Harvested and hand-processed on March 29, 2010.
Production Site: Zhejiang Province, Yuezhou (Geographic Patent Site). Single estate. 800m (2400ft.) above sea level.
Style: Chao Qing (stir-fry to kill enzyme)
Cultivar: Long Jing #43
Brewing method:
http://gingkobay.blogspot.com/2010/04/brewing-long-jing-dragonwell.html
Company description not available.
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Camellia Sinensis"Pre-Rain Grade 3" 2010 Spring Long Jing
China Cha DaoAgain, this is the 2011 vintage.
Today, I abandoned the side-by-side brewing and stuck with just the “Double Brew,” putting all of 4g sample into my large gaiwan. This choice is based entirely on taste preference. I just enjoy those subtler, sweeter tones that this gentle method yields.
This particular tea has a lot going on for it, but, in my opinion, it isn’t quite as good as the Da Fo I had yesterday. There’s a lot of breadth here, but not as much depth. Some solid sweet corn, a bit of sweetgrass, and some light grain sugars. Nearly spicy notes kick up in the backend. A good tea, but not stunning.
Cold weather is coming, I’ve got to finish my last Long Jing while it’s still warm!
