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I am having this for a mid morning tea snack. Made with about a tea spoon of tea in a small cup. Really hit the spot.

This one has been a favorite the past few weeks. I almost always drink it with two sugar cubes and half and half.

When I am in the mood for a wonderful clean bright fresh green tea, I always come to this one. I first really started to appreciate Long Jing (Lung Ching, Dragon well) when I visited Hangzhou. This tea is grown in that area. Xi Hu means West Lake, which is a famous lake in Hangzhou.

When I got back from china I was so disappointed with all the Long Jings that I tried, that we had to start importing this one directly!

Having some of this in the evening with lime and honey. I’m using lime because I don’t have any lemon.

I am having this tea with milk and sugar with lunch.

one spoon of sugar, and heavy whipping cream. Its a little bitter this morning since I forgot about it. But still eye opening.

I drink this tea with milk and two sugar cubes. It has a musky flavor that some people don’t like, however I find it pleasing every now and then.

The leaves of this tea are simply beautiful when fully infused. They look good enough to eat. When brewed, they render a medium oolong with red-brown liquor and an aroma of black tea and earth. The taste is somewhere between black and green. Smooth and delicious, with some earthy notes underneath. Second infusion is as good as first, with very subtle peach and flower notes coming forward. This is one to savor in the aroma as well as the more subtle flavor, because they could be from two different teas.