The flat appearance is a hallmark of this type of tea and is the result of hand pressing. The dried leaves are a mixture of lime-green and yellow hues, and smelled sweetly-toasty. All of them are whole, made of tender short buds only. The brewed tea has a light yellow color, and also smelled sweetly-toasty; the flavor is very similar, with sweet, nutty, and toasty notes. The flavors are more pronounced than some other premium Longjing teas, and each sip is very smooth. The second brew has a strong sweet fresh odour that is very distinctive. the odour should persist and intensify after infusion in hot water. The leaves revert back to their original natural shapes. The third brew smells more floral than the other brews, but retained the same flavor as the second. The green vibrancy is mellowed out with a wonderfully subtle nutty sweetness that brings out an overall roundness. The brew is very floral, nutty, and vegetal.
1. Fill your gaiwan (or glass) about halfway with hot water to pre-heat it. Tilt the cup a bit so that the water creeps up the side and then rotate it so the inside gets wet all the way around. Then pour the water out.
2. Cover the bottom of the gaiwan with a shallow layer of dry leaves. You will need approximately 1 teaspoon. Use twice this amount if you are brewing your tea in an 8oz glass.
3. Fill the gaiwan about one third of the way with hot water. The temperature should be below boiling; around 80°C (176°F) is ideal.
4. Tilt the cup a bit and rotate, so that the leaves get wet all over. Then add more hot water until the gaiwan is 80-90% full.
5. Place the lid on the gaiwan and let the tea steep for 2-3 minutes. It is ready to drink when most of the leaves have sunk to the bottom of the cup.
6. When you get down to about one quarter of the tea remaining, refill the gaiwan with hot water of the same temperature as before and let it steep for 3 minutes.
7. You can get 5-6 infusions out of this Dragon Well Teas. Increase the steeping time 30 seconds to one minute for each infusion.