Winter Long Jing

Harvested just before the dawn of spring, this tea's limpid brew suggests the clear, clean waters of melting glacial streams. They're invigorated, however, by a distinct roastiness suggesting grilled vegetables, and the astringent piquancy of lemon peel. Though Long Jing with its flattened leaves originates in Zhejiang Province, the style is produced China-wide, and this one from Guizhou provides a worthy comparison to Zhejiang ones, not lacking the characteristic chestnut note.
  • ORIGIN:  Guizhou, China
  • MEANING:  Dragon well (long jing)
  • CULTIVAR:  Long Jing № 43
  • HARVEST TIME:  15 February 2021
  • TASTE:  Chestnut, grilled vegetables, lemon peel


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 5 min
  • Quantity: 2.5g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

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.