Longjing “Dragon Well”

0.0 stars  0.0  0 reviews  Added 01.06.2016 by Reapuerh, Tea status: [475] D 1056x
Longjing “Dragon Well”
Longjing “Dragon Well” Longjing “Dragon Well” Longjing “Dragon Well”
Longjing “Dragon Well”

Category: Green tea

Country: China

Province: Zhejiang

Harvest: spring 2016

Shop: Real Pu-erh Tea Shop

Real Pu-erh Tea Shop

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Description:

Longjing is a king of all types of green teas. This tea is one of the most favourite and beloved teas in Chine. It is very bright and catchy.
Its history goes back eleven hundred years. And during all this time Longjing was being cultivated on the giant plantations around the Hangzhou city, Zhejiang Province. This type of tea is also produced in provinces of Yunnan and Sichuan, but the truest Longjing is that which is grown on fields of Hangzhou.
This tea is picked ones a year. Pickers remove from plantations only the small, newborn leaves. It is very gentle tea, which requires a lot of skills and patience. When brewed this tea gives a bright yellow infusion. But if you overboil it, the color will became darker and the tea will have a bitter taste. Don't allow this. Drink Longjing while it’s light.
The taste and aroma of Longjing are unique. You can’t confuse it with another green tea. It is special. It sets you in a positive way and gives you wonderful taste. You can’t pass by this charming tea.


Steeping:

80-90 ˚C — 176-194 ˚F


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Quotes - Green tea


„Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality.“

green-tea-leaves-steeping_md
Source Web: Green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q460] [s59]




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„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q499] [s62]

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