Only recent having been introduced to Dao Tea, I’ve already come to equate it with quality and delicious teas.  So I knew when I prepared this Long Jing, that it would be an experience to remember.

Each tea from Dao Tea is handcrafted by a master tea artisan.  This particular tea, Early Spring Long Jing is created by Master Weng Shangyi in the Weng Jiangsan Village of the Zhejiang Province in China.

Here is a little bit about Master Weng Shangyi (as pictured below):

At over 70 years old, Master Weng Shangyi’s hands fry green tea with unparalleled dexterity. During harvest season, Master Weng chooses the best leaves, freshly plucked from his gardens, and spends hours creating a true green tea masterpiece.

The dried leaves are typical of a Long Jing (also known as Dragon Well tea), dark green spears with broad, flat leaves.  The aroma is crisp and grassy, with nutty undertones that must come from the pan-frying.

In fact the high-quality pan frying also lends a warm, toasted character to the tea’s overall flavor, which is so delicious that I re-brewed the leaves five times in a row, just to extract the last drops of flavor from this exquisite tea.  This tea is best served hot, and plain (sweetener or milk would just ruin this tea!).  The leaves have a natural sweetness all of their own that also have a rich buttery quality as well.  The overall flavor is complex and delicious, with a crisp, palate-cleansing aftertaste that leaves you wanting more.

The gorgeous leaves brew up to the palest yellow tint, matching the light freshness of the tea.

Dao Tea describes this tea as:

The Experience

This tea is poetry for your senses. Touched by hot water, the leaves take the appearance of live buds; the fragrance is fresh, with light hints of nuts. The subtle flavour of this tea is perfect to draw a smile in the early morning, set you in the mood for meditation… or a session of yin yoga.

Well Being

The highlands that surround the stunning West Lake yield some of the most coveted tea leaves in China, high in anti-oxidants and low in caffeine. Drinking this tea gives you a feeling of gentle energy flowing through your body.

Tips for a multi-sensorial tea experience

Place 2g to 3g of tea in a glass cup or wine goblet. Gently pour on water, which is between 75°C and 80°C, filling 1/3 of the cup. Take in the scent of the tea and watch the leaves as they switch colour to bright green and start to unfold. Slowly pour more water until the cup is full. After one minute, you can strain the tea or, like Master Weng himself, take slow sips once the leaves are at the bottom of the cup.

This is truly an exceptional Long Jing, and another exceptional green tea from Dao Tea.  You can see the care and dedication that goes into each and every single package of their tea, from the packaging to the tea leaves.  Master Weng Shangyi is a wonderfully talented tea artisan, and I am honored to be drinking his tea.