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Green Tea
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175 °F / 79 °C 3 min, 0 sec

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From The Tao of Tea

Grown near the famed West Lake in Hangzhou, Dragonwell has been honored since the Tang Dynasty. It is said to be at its best when brewed with water from the nearby Tiger Run Spring which is high in natural minerals and sweet in taste. In making the tea, the leaves are hand roasted in small woks. With precise hand movements of the tea maker, the leaves gain a flat, shiny, and jade appearance.

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13 Tasting Notes

4843 tasting notes

Backlog: This afternoon, my daughter and I went to the Lan Su Chinese Gardens in Portland. They have a Tao of Tea teahouse there, and we of course had to stop for a tea and some snacks. My daughter had the peppermint tisane while I had the Dragonwell. Quite nice – and a lovely way to spend the afternoon. The food was yummy too!


I really need to make a tea field trip to Portland!

Dylan Oxford

Ditto. I need to head down there on a weekday though, and check out Steven Smith Teamaker’s shop. That would be great fun :)


We could do a Steepster party. WooT!


My sister lives in OR…I could fly to Portland and ditch her…HAhaha!


Just as long as No Teavana…….we have that crap around here too. :-||

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6768 tasting notes

Rich and thick tasting yet astonishingly smooth! Buttered Veggies, Sweet Grass, and semi-Nutty makes up this flavor. I’m putting this on the pedestal and saying it’s of my favorite Dragonwells to date! YUM!

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600 tasting notes

Review of The Tao of Tea’s Dragonwell sampler

I wanted to begin my day with this cup of Dragonwell and looked forward to doing so most of the morning while the water was brewing. I picked a new cup and gently rinsed it with warm water and left it to dry.

I so enjoy the tin that contains this tea, the little flat disc fits so nicely in the palm of my hand and I can see the leaves, very green in color and they look pressed not pan fried since the coloring is green not dark or black. In opening the tin, the notes hit me right away; green, grassy, vegetal…wet grass even. I like this smell very much.

I placed one large spoonful in my now dry cup and proceeded to pour the hot, boiling water into the cup. This is how I most prefer the loose leaf teas I try; in the cup no diffuser separating it. I like for the leaves to float around the cups’ rim and in time to settle in the bottom of the cup. I placed a lid on the cup to let it steep, this I do and kind of forget about it for a while, 3-5 minutes pass while I prepare to receive this liquor.

When the time seemed right, I removed the cover to find that most of the leaves (now full bodied) did settle in the bottom. I can see the coloring to be light green in color, but since the leaves are at the bottom of the cup; it is reflecting in the coloring as well. Perhaps.

As this was the 1st steep, it had a very strong vegetative scent and flavoring to it. The notes detected are astringent, pungent even in the grassiness of the taste. The more I drank this first cup the astringent became somewhat less noticeable while holding true to the vegetal quality.
I most enjoyed the 2nd and 3rd steeping of this Dragonwell since the astringency quality in the cup is gone. What I am enjoying is more of a sweet drink, buttery even when tasting some of the leaves as they leap up while sipping the tea.

This would make a good iced tea, but preferring teas to be very hot is how I am enjoying this for the day and no sweetener added. However others may want to add a drop of honey to this tea and cooler perhaps since the notes are softer as it cools.

Characteristics of this tea: Earthy, vegetal and very smooth by third, fourth and so on steeps. It is very good tea.

200 °F / 93 °C 4 min, 30 sec

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177 tasting notes

This is the perfect tea for the last week of damp, cool mornings of spring. This has great chestnut, toast, and walnut overtones. This is very smooth and savory, best brewed light, strong steeps make the flavors harsh and uunhappy. The leaves are gorgous and true to their name: the dark cracks in some of the light green leaves look like dragon scales. Hopefully I’l be able to sneak a few more cups out of this one before the family stops fighting over who gets the tin!

170 °F / 76 °C 2 min, 15 sec

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39 tasting notes

Niiiiice! Sittin’ here at Tsubaki Grand Shrine of America at the Kaikan (guest house) and I just received my shipment from Tao of Tea!

Thick of smooth earthly tones and a medley of roasted nuts. Hints of grass and veggies and all together this makes up the smell of long thin dried tea leaves that are delicious to eat but one at a time.

Not unlike in smell, this tea brews a thinner and more refined long lasting taste.

In fact, eating a couple dried leaves as a pre-req is a great bonus to drinking this tea!

Time to move on to the next tea….green kukicha!

170 °F / 76 °C 2 min, 30 sec

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9 tasting notes

enjoying my first long jing. wet leaf gives me baked kale chips and spinach

Flavors: Spinach

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34 tasting notes

Smooth-tasting nutty green tea. Tried with and without honey; both were good. The leaves of this tea are gorgeous. Yum!

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31 tasting notes

Finally did this tea right. 2tsp/8oz, 160F for 3 mins for the first steep – DELICIOUS. You’re gonna need 2tsp/8oz for sure (this is what Tao of Tea recommends). My second steep was at 165F for 3.5mins. Another satisfying infusion. I did the third steep the same as the second, but it was pretty weak. I was just happy to get 2 good infusions out of this yummy tea!

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