Finished off this tea while traveling, brewing under not quite optimum circumstances, and it was flexible and forgiving enough to permit many splendid cups despite more distractions and less conducive setup than at home. Delicate, vegetal, floral, springlike, it has many of the features I like best in Long Jing and less of the nuttiness that often overwhelms them.

I liked it best when giving the leaves a ‘hot start’ with a flash rinse of water at 180 or 190 degrees, before starting regular infusions at about 160 degrees, and slowly working back up to water just off the boil after 6-8 infusions.

160 °F / 71 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Also debunix on TeaForum.org and TeaChat.


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