Super excited to try my first Spring 2016 Long Jing! Since I received this tea on Apr 4 in California, it must have been harvested in late March, which is a pretty early harvest.
Skipped the rinse and brewed at 175˚F.
1st infusion: (30s)
A bit light (try steeping for 35 next time), but the aroma and flavour are heavenly. Has that subtle buttery toast of sweet chestnut on the nose.
2nd infusion: (45s)
Sweetness is gone, but it’s still buttery and more savoury and vegetal so it tastes like popcorn. Lovely and interesting.
Flavors: Butter, Chestnut, Popcorn, Vegetal