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“Another tea from a previous round of the GCTTB I think. The package was unopened so despite being a little bit older (I’m not sure how old but I know it not this year’s picking) the tea was still...” Read full tasting note
“(there was a listing for the 1st picking, but my bag doesn’t say so I assume it is not the same leaf, so I made a new entry) This is almost indistinguishable from a longjing (dragon well) tea,...” Read full tasting note
Mr. He is always innovating, trying to find the best techniques to bring out the unique terroir of his land. This flat-pressed processing changes the flavor, the appearance in the cup and the way the tea steeps out over time. Crafting this tea is done entirely by hand, pressing all the leaves flat over hours for each tiny three to four pound batch. The processing allows the flavor of Laoshan’s mineral-rich spring water and rocky soil to really come forward.
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teabentoAnother tea from a previous round of the GCTTB I think. The package was unopened so despite being a little bit older (I’m not sure how old but I know it not this year’s picking) the tea was still relatively fresh. The flavours were strongly vegetable but with almost none of the bitterness you find in lower-quality green teas. There’s also a lightly savory undercurrent, though it wasn’t super-pronounced. As a whole the tea came across and being very fresh and crisp.
(there was a listing for the 1st picking, but my bag doesn’t say so I assume it is not the same leaf, so I made a new entry)
This is almost indistinguishable from a longjing (dragon well) tea, which I suppose is the point. The leaf is a bit darker green than most longjing I’ve seen, and a bit smaller, but the effect is the same.
The cup has less apparent roast than a longjing, however. It is much more vegetal and grassy. I’m indicating “mint” as a tasting note but only because there is a cooling kind of astringency at the finish on later steeps which reminds me of mint, but it certainly isn’t a “minty” flavor on the tea.
Flavors: Grass, Mint, Vegetal
