365 Challenge > Day 103 - Fresh Roasted Long Jing 2020

Written by our guest blogger teaheadbrandy

As the ice here in Quebec melts, our inner self melts to let a fertile soil under our feet. Seeing the flowers and green aspect of nature reminds me that new beginning flowers as we let go of our old self, to let a creative new rise of energy. When spring comes, I meditate on what in life needs to blossom around me. The fruits of our nature can be sweet to the soul. I let the flow of nature change who I am into something full of vital life.


The first smell of the warm dry leaves into the hot kyusu amplifies everything and let us enjoy the subtle aromas of the leaves. The almond paste, sweet peanuts, and green sweet aromas are getting stronger.

Nice artisan looking like leaves that are all similar in size and some leaves are a bit coloured darker.

I let the 5 gr of this tea infuse a minute at 85°C and pour out.

I take a sip and enjoy the silky slightly oily water that reminds me of fresh spring water but with a sweet dessert cherry, mixed almonds, the cereal dessert in there too, sweet green vibrant taste. It is all blended in a very delicate and subtle manner without any

astringency or bitterness.

The second infusion feels stronger on the nuts and cereal giving the tea another aspect of its personality. It gives the shy tea a character of its own.

Feels hydrating and it keeps me alert and focuses ready for the beautiful things to enjoy.

It is evening, and I cannot wait to wake up tomorrow to drink some more.

The third infusion gave a taste that is almost as strong as the second infusion. You could let these leaves sit in the water forever and I think it would still taste good and easy to drink.




Tea Profile:

Type: Green

Origin: Zhejiang

Harvest time: Spring 2020

Leave colour: Bright green and yellow

Liquor colour: Light yellow

Tea aroma: Notes of cacao with fruity and floral undernotes

Tea taste: Smooth, silky, vibrant and fresh

Steeping/brewing:You can use around 85°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.

Shelf life: Up to 1 year (the freshest the better)

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