Dry Tea Leaves: flat, long mostly light green tea leaves
Liquor: Pale Yellow
Brewing: Gongfu style using a small glass teapot
There are times you take things granted in your life! Things that are part of your daily routine but you’re blind enough to overlook and not cherish them enough! And some day when you do not have it anymore it hits you that something huge is missing in your mind and heart. If you’re lucky enough it’s not that late and you can get back whatever is missing in your life.
Same way there are teas you drink almost every day and they become part of your daily routine; as a result you don’t appreciate them enough. Today I’ll review one of these teas: Dragon Well (aka LongJing). It’s a classic, it might be the most popular green tea in China.
This week’s tea is from Teavivre as well. Last week I reviewed another great green tea, Bi Luo Chun, from Teavivre. It was one of the best teas of this year I’ve tried so far.
Dry tea leaves of this week’s tea smell seaweed and grass with floral notes. They are flat as you expect from any Dragon Well green tea, they are wok-roasted I guess.
I brew it Gongfu style using a glass teapot in order to enjoy the leaves as they reveal themselves. The liquor is pale yellow and crystal clear. The aroma is grassy and floral as well. I went for just a minute for first infusion which produced delicately sweet and light flavor with a hint of grassiness in the background. The mouthfeel is velvety and the aftertaste was sweet yet left a drying sensation. The second infusion took about one and a half minute and it’s stronger than first infusion both flavor and aroma-wise. It’s also produced somewhat bitterness but a welcomed one. In total I’ve made four infusions. In the third infusion, which took about two minutes, flavor started to fade away yet still good. In the fourth infusion tea leaves revealed themselves fully which reminded me it’s time to go no further.
This Dragon Well green tea from Teavivre is one of the best examples of this classic tea I’ve ever tried so far. From now on I’d be more careful not to pass many days without drinking it!
Dry tea leaves: Small, wiry tea buds with white tips
Liquor: Bright green
Brewing: Gongfu style using a small tea pot
Last month I ordered some black and green tea samples from Teavivre. Green teas I ordered have been produced this year so I’ve decided to review two of their green teas. Not that I did not like their black teas, to the contrary they are great. Yet nothing like fresh tea, right? In this post I review one of the famous Chinese green teas which is originally grown in the Dongding Mountain in Jiangsu: Bi Luo Chun (aka Green Snail Spring).
Dry tea leaves are light green with silvery buds. They are curled similar to a snail as its name suggests. You can get lots of floral tones alongside with a hint of grassiness.
I brewed it Gongfu style using a small glass tea pot starting with a little over a minute for the first infusion which resulted with a little bit of bitterness. The liquor is dominated by grassy flavor with floral notes in the background. In order to get rid of bitterness in the first infusion I went exactly for a minute for the second infusion. Tea revealed its full potential at this infusion. There still is some bitterness alongside with its sweetness but not at a level that bothers me. Mostly I get is a very smooth and sweet tea alongside with grassy notes in the background. For the third infusion I increased brewing duration to one and a half minute to keep up with the taste of second infusion. There it’s again! Although grassiness started to fade away at this infusion; it’s now sweeter and smoother. I’ve made five infusions in total though it’s considerably lost its flavor and aroma in the fourth infusion.
In a nutshell it’s a fresh and refreshing tea with fruity, floral and grassy notes. Recommended to anyone who’s looking for some best teas of 2015!