J. YANG'S LONGJINGis a pre-qingming longjing (or, "dragonwell") from Shaoxing, Zhejiang province, China. Here, our longtime Liaison to eastern and southern China, Jingyong Yang, works directly with a small longjing garden to produce tea to our specs. The farm (situated atop two royal tombs from Chinese antiquity) is completely agrochemical-free; a must for us when sourcing in-demand spring greens, as Zhejiang producers scramble for marketshare each season and churn out huge amounts of bulk longjing andanji baicha, much of which is conventionally grown closer to industrial centers surrounding West Lake. Here in Shaoxing, a grow zone without the pedigree of nearby Shi Feng or Xinchang county's Da Fo, the original handcraft methods that pre-date electric equipment survive. This lot is handmade from start to finish, its every detail labored over by Jingyong's trusted friends. The quality differential is significant. Yang, a serious tea business veteran, personally oversaw the production of this lot, as it's the one he shares with his industry friends (e.g. people who know good tea). We are the sole importers of this longjing outside China.
This production was hand-plucked pre-qingming (before April 5) in late March, 2021, when the first flush of new growth after winter is rich with stored nutrients and unspoiled by the extended sun exposure later flushes get. [Yellow-tan streaks are a good sign in early spring Chinese greens, as darker leaf indicates greater synthesis of chlorophyll and other compounds that give a green tea aggressive tannin structure and astringency.] The tea was harvested at a 1:1/2 plucking standard, withered until tender, and twice-toasted in woks (about 100 grams of fresh leaf at a time). Expect a classic Hangzhou longjing profile of toasted nuts and steamed white rice atop buttery mouthfeel.
We source our green teas fresh each year at harvest. Like all green teas, this lot will begin to "stale" after 1 year. This process is greatly stunted by proper storage (our bulk bags are ziptop) and refrigeration.
vintage — spring '21
style — longjing ("dragonwell")
cultivar — longjing #43
region — Hangzhou, Zhejiang, China
locale — Royal Tea Village
elevation — 300 meters
(use freshly boiled spring water)
modern, large format [300 ml+ vessel — BOLI, large teapot]
3 grams — 175°F (79°C) — 2 minutes
traditional, small format [150 ml- vessel — gaiwan, small teapot]
4 grams — 175°F (79°C) — 15 seconds (no rinse) (+15-30 seconds each additional steep)
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