April 23, 2025
by Cynthia Fazekas
Our first spring arrival is here in the form of our Shi Fei Long Jing and with it all the beauty of the season. For testing purposes, we brew it western style with 2 grams of leaf in 4 ounces of water at 180°F for a full 3 minutes. The yield did not disappoint, with a crystal-clear liquor, delicate toasted chestnut notes, and hints of sweet clover in the finish. Light-bodied and elegant, these early spring pluckings require your undivided attention. Wok-fired by hand, the result is much more subtle than later harvests, and those Longjings or Dragonwell teas, fired with some automation, tend to be toastier and better for busy days, when attention is divided.
If you prefer a bolder brew, this is easily achieved by adding a bit more leaf, perhaps a half gram will do, to give your palate a little more to grab onto. But we find it’s best to settle yourself first and enjoy the quiet, soft sweetness and delicate crispness. Sit in a sunny spot, hold the warm cup with two hands to embrace the warmth. Inhale the aroma and notice the clarity of the liquor. This tea reminds us: It is spring. It is time for growth. Cheers!
