Dragon Well (Long Jing) .Zhong Guo Cha

September 18, 2007 at 11:58 pm | Posted in Green Tea, just green tea, Tea Reviews | Leave a comment

Zhong Guo Cha G-1-3-3 Dragon Well (Long Jing) Green Tea
50g $5.50 = $3.1/oz = $49.6/lb yeah, my kind of price 3$/oz 🙂

Leaf: looks like pieces, small, ~1.5cm, flat, nice colors.

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Pictures: infusion 1, 2, wet leaf

10oz dixiecup + tea about .75cm + roomtemp water to half + rest with 200F water
good param
#1 ~3min : good strong smell, flavor of “pan-fried” green not as strong but getting there, seems on the watery side tho, maybe should’ve infused longer.
#2 ~3min : i’d say something of a greenish astringency twiggy, pan-friedness low now.

~2scoops ~5 oz ~170?F
liquor: nice and yellow-a tad fluorescent 🙂 , i hope its natural
smell: ok
flavor: good, cant describe exactly, i’ll say its somewhere around pan-fried…vegetal…
wet leaf looks green and young

2 infusions (~10oz) kept all taste.
3rd infusion ~6oz lost “pan-friedness” more green vegetal

not the most original/complex/strong flavor…the huan shan mao feng, similar taste profile >> fried flavor <<, plus… i like the leaf better.

Dragon Well Green Special (Long Jing)(Lung-Ching) .Chado Tea

September 6, 2006 at 7:47 pm | Posted in Green Tea, just green tea, Tea Reviews | Comments Off on Dragon Well Green Special (Long Jing)(Lung-Ching) .Chado Tea

translators unite!

dry leaf smell: YES (of what? kinda green)

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194F @ 3min exactly (1cup 1tbsp)
liquor strong yellow-green
taste:
flavor 5/7 (bit of green, tiny bit of fish, tiny bit of oil), pleasant flavor . a little fruity-flowery.
goes well with food (cha cha chicken :D)

re-dunk the leaves in room temp water, about 5 min.
liquor: greenish
taste: full of flavor, no more greenish, but a fruity flavor, i think peach nectar.

re-re-dunk the leaves, room temp, 10min:
liquor: light green
taste: fruity, 1/7 feel the astringency coming about.

keep? maybe. yes.

Lung Ching Dragon Well .The Coffee Bean

August 20, 2006 at 12:53 am | Posted in Green Tea, just green tea, Tea Reviews | Leave a comment

well, i had to validate parking… 😛

at The Coffee Bean … $1.75, eh, not bad on a windy summer night.

taste: well, again, after waiting some 15min for the water to cool down to a comfortable temperature, i proceeded on sipping the cup. : some sort of green/oolong kinda but not grassy not oily not fishy, i think there was a kindof tiny peachy flavor?. in all, it was ok.

Tea Reviews

May 10, 2006 at 1:29 am | Posted in | 12 Comments
I love tea. These are my “tasting notes”, organized by type. Some have pictures (usually of tea… :D).
tea = alternative/original/westernized name
VAR = varieties of that tea (tea) = additional varieties ^ = link to info
Thank you for visiting, enjoy…
B l a c k T e a
Just Black Tea/ unblended, unflavored, etc:
China black tea “hong cha, red tea, congou
> Qimen “Keemun^ VAR: Qimen Hao Ya (A, B), Qi men Mao Feng “Hair Peak”
> Yunnan “Dian Hong^ VAR: Yunnan Black, Yunnan Gold, Yunnan Gold Tips
> China ‘true black’ tea “hei cha” VAR: Fu bricks, Liu an, Liu bao
India
> Assam^, Darjeeling^, Ceylon^, Nilgiri^, Sikkim
Black, Blends:
> English Breakfast tea^, Irish Breakfast tea^
> Chai Masala^
Black, Scented/ Flavored:
> Earl Grey^
> Souchong, Lapsang Souchong^, Smokey Souchong, Russian Caravan^
> Jagertee^ = black tea + rum
oolongs, wulongs
O o l o n g ” W u l o n g” T e a
Green/ partially oxidized/ fermented wu-longs “jade oolong”
> High Mountain Oolong “Gaoshan Oolong”
> Tie Guan Yin “TGY, Iron Goddess of Mercy, Iron Buddha, Ti Kwan/Kuan Yin”
> Fo Shou “Buddha’s Palm”, “Monkey Picked
> Bao Zhong “Pouchong, Wenshan Baozhong
> Dong Ding “Tung Ting , Frozen Peak/Summit”
> Alishan “alisan wu long”
oolongs, wulongs dark, fermented
Dark/ oxidized/ fermented wu-longs “amber = baked, champagne = fermented”
> Champagne Oolong, Fujian oolong, Formosa Oolong
> Bai hao Oolong “Oriental Beauty, Dongfang Mei Ren
> Dancong “Phoenix oolong, Feng huang dan cong”
> WuYi Oolong “wu yi yan cha, rock oolong” (the WuYi & YiWu Master: MarshalN)
> Qi Lan “Rare Orchid”
> Xiao Hong Pao “Small Red Robe”, Da Hong Pao “Big Red Robe”, Rougui “Chinese Cassia”
> Shui xian “Shui Hsien, Water Sprite”
> Shui Jin Gui “Golden Turtle”
> Bai Ji Guan “White cock/rooster crest”, “White Cockscomb”
green tea
G r e e n T e a
Just Green Tea
Japan ^classification
> Sencha VAR: Shincha (1st harvest), Asamushi, Chumushi, Fukamushi (long steamed)
> Gyokuro (shade grown), Matcha (shade grown, powdered), Guricha
> Hojicha “Houjicha” (baked), Kukicha (stems), Bancha
China “lu cha”
> Longjing “Lung Ching, Long Jing, Dragon Well” VAR: ming, yu qian “1st, 2nd plucking”
> Bi Luo Chun “BLC, Pi luo chun, green snail spring”. Gunpowder
> Mao Feng “huang shan mao feng, yellow mountain fur tip”
scented mixed green tea flavored
Green Scented/Flavored/Mixed
> Jasmine
> Genmaicha^
> Touareg =green + mint + alot of sugar
> Kashmiri pink chai^ =green+baking soda+sugar/salt+sprinkled nuts …sounds good!
everyone’s favorite: pu erh tea
Pu-erh “pu’er, pu’erh, pu-er cha, pooer, po-lay, pu-lay, pooh-erh”
> looseleaf pu’er, Maocha = raw pu’er loose leaf
Shaped: tuo cha “bowl”, bing cha “cake, beeng cha”, brick
> Sheng pu “raw, green” // Shu pu “ripe, cooked, black”
here comes white teas
White Tea
> Chinese white tea “bai cha”, Indian white teas, Darjeeling.
otd tea
Ready to drink Tea “RTD, Bottled Tea, iced tea”
herbal teas
Herbal ‘tea’ Tissanes
of leaf: rooibos, mint, Kuding cha Ku Ting, Wu Tang, Bitter stalk tea, Qing Shan Lu Shui, Yerba Mate^
of flower: chamomile, rosebud, linden “lime, tilia”
of grain: barley^ “JP: mugicha, KO: boricha”
not my thing
Display teas, flower tea etc don’t like those, some have glue (i don’t eat glue, i don’t sniff glue, so …no).

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