San Xia Long Jing Green Tea

Tea Garden: Lee Family
Farming Methods: Hand-picked, Organic farming
Production Methods: Drying – Frying – Shaping – Drying. Mr Lee, the tea maker who processes this tea, still uses a leaf frying and shaping machine in his factory that dates back to the years the Japanese ruled the island (1895-1945)

Just like San Xia Bi Luo Chun, this Chinese famous green tea finds its local roots in Taiwan as well as mainland China. Its history is linked to settlers that brought the process back to Taiwan with them. The Taiwanese variety of Long Jing has evolved to become a truly distinctive tea that is undoubtedly Taiwanese. It is made from the earliest spring hand pickings of Qing Xin Gan Zhi cultivar sourced from the hills south of Taipei City and is made by a long-standing tea-making family that have produced tea in San Xia district for several generations.

The distinctive roasted and nutty finish of Chinese Long Jing tea is recognisable, but the vivid flowery green taste of the Taiwanese Qing Xin cultivar dominates the taste.

Suggested Brewing (adjust according to personal preferences)
Water Temperature: 85°C/185°F
Amount: 2-3g per 150ml teacup
Steeping Time: 2-3 minutes
# of Infusions: 2-3 infusions