Richly textured with a brothy fullness, this Long Jing is a variation on the perfectly-crisp flavours of fresh spring green tea; rather, it seduces the nose with the aroma of baking brioche and beguiles the tongue with cooked sugar sweetness and passionfruit softness. The Da Fo Temple lends its eponym to this and all Long Jing from Xinchang Prefecture, and one is tempted to imagine in the gentle but full flavour a Buddhist compassion and the natural beauty surrounding that place.
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
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