One of China's Ten Famous Teas. The flat-pressed leaves are pan-fired in a wok by hand, and a skilled firer can process only about 500g per day. The best pre-Qingming harvests arrive each April.
Tasting Notes
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Origin
Xi Hu, Hangzhou, Zhejiang, China
Plant
Longjing #43
Land
100–300m
Craft
Spring (before/after Qingming) harvest. Hand pan-fired, flat-pressed.
From the tea table
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