A classic "Longjing" with rich flavour and a refreshing effect.
The dry tea consists of long (1.5-3 cm), broad and flat needles and sparrowbeaks in pistachio and other shades of green with a silvery hue.
The fragrance of the dry leaf is richly floral with herbaceous notes.
The semi-transparent infusion has a lemon yellow colour, with a milky haze and oily hue.
The bouquet, when prepared with 80°C, clean water, is also very gently floral. The taste is creamy umami with a sweet lining. It stays quite consistent throughout infusions. In later infusions, it will yield a sweet aftertaste.
Brew tea with hot water (75-92°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 3-4 g per 100 ml. After a first few (3-4) flash-infusions of about 1-2 seconds, increase the infusion time, if necessary. You can repeat infusing up to approximately 5-6 times, while the tea remains tasteful.