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.
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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