Xihu Long Jing

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A beautiful Long Jing produced in the historic Xihu area, the "Western Lake".
Elegant and complex, it offers the typical flavours of roasted chestnuts, balanced by the sweetness of exotic flowers and orchard fruits.

9,80 - – 98,00



Origin: China, Zhejiang / Altitude: 200m / Cultivar: Qunti / Harvest: MingQian - Spring 2022


Tasting notes

Although the roasted chestnut notes are very present, they always remain in the background, without ever becoming too invasive. They allow fresher scents of exotic flowers (orchids) and even orchard fruit to emerge, which will appear more clearly as the infusions progress.
The full, creamy liquor is very smooth and flows like a nectar, leaving the sugar to take hold over time (sweet courgette/flower sap).
Well-balanced and long-lasting, this is a very well-made Long Jing to play with without restraint.


Brewing tips

Temperature: 80 to 90°.

500ml teapot: 3g - 2 to 3 min - several infusions possible

Gaiwan: 2 gr - rinse 15sc then 40 sc for the first, 20sc the second, you can then lengthen or raise the temperature and start on shorter infusions.


What is the Long Jing

Also known as Dragon's Well in reference to the spring of the same name, Long Jing is undoubtedly the most prestigious Chinese green tea. Already known under the Song (960-1216), it became an imperial tribute under the Qing of the QianLong emperor (18th century) and remains a choice gift for high Chinese dignitaries and diplomatic representations.
Together with Shifeng (Lion Peak) and Meijiawu, Xihu (Western Lake) is part of the historical cradle of Long Jing production. Although the Long Jing appellation area has gradually expanded, Xihu remains the heart of what can be considered "authentic" Long Jing.

Harvested before the QingMing festival (early April) our Xihu Long Jing can be called Long Jing "MingQian" or "pre-QingMing". It is the first and most prized spring crop.

This early harvest craze helped to popularise the Long Jing 43 cultivar, which is appreciated for its early growth, but is quite limited in relief compared to the original seed-propagated Qunti cultivar, which was the result of random hybridization of different local cultivars throughout history.

In addition to its terroir, Long Jing is also linked to its production method, in particular the final cooking in the wok, during which the leaves are given their characteristic flat shape.

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