Zhejiang Province, China
1st Harvesting Season
(end of March - April 5th)
Use 2 teaspoons (2-3 grams) per 6 oz of water
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170˚F-180˚F
Try a 1-minute steep to retain the sweetness!
Long Ding is one of eastern China's most exquisite and distinctive teas. It is a specialty tea from western Zhejiang Province, and it should not be confused with Longjing ( Dragonwell ) from eastern Zhejiang Province.
Long Ding is everything that we think a Chinese green tea should be - lovely in appearance, fresh and exhilarating in aroma and outstanding in the cup. It is comprised of a careful plucking of one slim bud and one leaf. In the cup the tea liquor is refreshing, sweet and aromatic and underscored with elusive note of bing cherry pips and bamboo.
It has a fresh, mineral-y quality that can lose its sweetness if oversteeped. The aroma is crisp and fresh and vegetal and enticing. These qualities, influenced by the cold weather during Long Ding's early plucking time, gives the tea backbone and structure, like a fine Riesling wine. The taste of the tea flirts with the palate and is a sheer delight.
This year's batch is less mineraly that last year's tea - the stoney astringency is toned down and the overall taste and experience in the cup is softer and more well balanced. We think this year's tea will appeal to more tea enthusiasts as some seasonal Long Dings from the past were a wrestling match in a teacup.
Because of the nature of the Long Ding, the bud and leaf will stand up straight in the water - or dance - as they steep - this is best observed by steeping the tea in a glass cup or mug.
Our visit to the Long Ding tea factory on our first tea-sourcing trip to China was such a memorable experience.This region has many bamboo forests and a lush forest environment that is perfect for nurturing tea bushes to produce fine green tea.
We are thrilled to be able to offer this tea once again for our tea enthusiast customers in 2016.
NOTE: Pre-Qing Ming teas are the first teas plucked each new spring season. Depending on the location and altitude in each tea producing region, leaf plucking can begin as early as the middle week of March and continue until April 5th.
Pre-Qing Ming teas command the highest prices because the demand for these teas outpaces the supply each year. This is especially true for the Famous Teas such as Long Ding and Longjing, and the fever for these teas hits in China as well as in the West.
Want to know more?