So I decided to have the Verdant Dragonwell again back to back with the Jing Dragon well. After reading the description of how draganwell has subtle liquorice notes, I now smell it in both the dryleaves, but especially in the Verdant’s. However, I don’t get that in the taste of either one. I prepared both the same way- 176F for 3 minutes for comparison.
While both are bright and grassy, the Verdant tea seems saltier and warmer on first taste. The undertones of both are very different. The Verdant is more vegetal, as I’ve decribed before like grapevines. The Jing is more fruit-like and tangy- it has the depth, but not the sweetness of a plum. The aftertaste of the Verdant is more citric, while the aftertaste of the Jing has more of a stonefruit apricot taste. I’d also like to note that the butteriness seems to last longer throughout the the taste in the Verdant, while the Jing seems to have more focus on the darker notes.
My preference is for the Verdant because I like buttery greens better, but the Jing is very high quality and enjoyable in its own way.
