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Unlike the very nutty and buttery usual suspect flavors of most Dragonwell Long Jing Tea, this exclusive Dragonwell, which was harvested early April of 2016, was made with a rare tea cultivar that is closely related to Anji Bai Cha, which is an unique tea cultivar from Northwestern Zhejiang.
The flavor is fresh, fragrant, and tastes kind of like magnolia flowers, followed with a nutty taste and aroma of classic Dragonwell. The aftertaste is profound and complex, with the green flavors of kale, spinach, and develops into a nutty and creamy broth.
Origin: Xin Chang, Zhejiang Province
We recommend using glass-based or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.