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Dragon Well "pre-Ming"
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| This type of Dragon Well is harvested shortly before the Qing Ming festival, which takes place on 4-6 April and since time immemorial has been amongst the most renowned festivals. An old Chinese proverb states that it is a treasure if gathered 3 days before the festival and grass if gathered 3 days after. About Dragon Well itself we can say without doubt that this is one of the best known and best quality Chinese teas. This exceptional tea was described by Lu Yu in his Classic book of tea (Cha Ching) as a combination of four perfections – colour, taste, aroma and shape. During the reign of the Qing dynasty it was known that the emperor Kang Xi undertook journeys from the Forbidden City for the sole reason of tasting the freshest Long Jing tea. This Dragon’s well is obtained from very refined tea leaves of the “pre-Ming” class, which provide a refreshing, rich greenish-yellow infusion, typified by its bittersweet aroma and taste. |
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| Prepare tested water for the tea infusion with which you have experience, or use ordinary tap water which has been left standing for a sufficient period, preferably overnight, ideally rid of chlorine. Rinse the teapot and cups with hot water. Use approx. 2g of tea leaves (1-2 teaspoons) for each 150ml of infusion or to taste. Brew the necessary quantity of tea in hot water at a temperature of 75-85°C for a period of 1 minute for the first and second infusions. With further infusions progressively extend the brewing time. |
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| 5 points |
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3 | (37%) |
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2 | (25%) |
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| 4.13 |
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| rated by 8 customers |
| 1 comment |
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| Jan D., Nový Jičín, Czech Republic |
5/20/2010 3:05 PM |
5 points |
| Cena vyborná, vůně před zaletím taková nevýrazná oproti Supreme nebo Superior, ale po zaletí chuť to napraví nebo nenapraví spíše svoji chutí převálcuje ostatní nižší sorty dračích studní.
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