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da fo long jing

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sample
makes 5 cups
$6
1.5oz
14¢ per infusion
$18
Origin
Zhejiang, China
Farmer
Liu Yi Qian
Elevation
750m
Harvest
Apr 2019
Infusions
7
da fo long jing
Da Fo Long Jing or “Big Buddha Dragon Well”, is named after Da Fo Temple in Eastern Zhejiang. It is in this region where this particular style of Dragon Well is produced. Da Fo Long Jing is revered for its classic chestnut notes and light floral nuances. This early harvest offers young spring leaves, a light body with soft chestnut and a lovely floral undertone resulting in a complex experience.

About the leaves:

Our Da Fo Long Jing is grown at an altitude of around 750 meters above sea level in Xin Chang, Zhejiang, China. Grown on 8-year-old tea bushes, specifically a cultivar called Long Jing No 43, the leaves were harvested in April of 2019. The 3-6 cm long leaves are hand plucked with one bud and one leaf picking standard. They are then fired, though the time and temperature depend solely on the tenderness of the leaf.

This tea contains a moderate level of caffeine | Steep at 170° for 3 minutes.
 

Fresh From Origin

Originating in the Zhejiang province, Chinese long jing (lung ching) is a style of tea of pan-fired green tea. Though now it is produced in other areas ranging from Anhui and Shandong. The plucking standard for Dragon Well is 1 bud to 1-2 tender leaves. Once the tea has been picked, they are placed on bamboo trays and left to wither for about two hours. This process removes some of the grassy smell and enough water to make the leaves soft, ideal for frying. Once fired, Dragon Well leaves are long, flat and very light in weight.

When brewing Long Jing, keep in mind that the long, flat nature of the leaves can be deceptive. It is best to weigh these using a scale verses a measuring spoon.

Free Sample Offer

If you're familiar with this tea, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "da fo long jing" tea to masters@adagio.com and we'll gladly mail you a free sample of this tea.

Liu Yi Qian

tea farmer

How long have you been growing tea and what got your started?
I began to work with tea when I graduated from high school. At the beginning I wanted to go on to study in the university, but I failed the exam. I was very upset and did not know what to do. Thanks to my close friend's father, who was the director of a tea garden, I was introduced to his tea garden to work.

Can you describe a typical day out in the field?
My job is plucking, which seems very easy, but requires lots of work. I have to spend most of the day in the tea area. Normally I will finish my plucking around 3 in the afternoon.

What is your favorite part of growing tea?
I like the spring fresh air with the tea smell. I think it is very healthy to work like this with fresh air and pleasant smell. I do enjoy it.

Conversely, what is the hardest part of your job?
Spring tea leaves are very tender. I need to work carefully so as not to destroy the tea bud and leaves. Even though I have worked for long time, sometimes I am still careless and hurt the tender leaves, which I do not like.

Are there any tips you can give on how to best brew your tea?
Please do not use tap water to brew the spring lung jing. It would be better to use spring water or mineral water with temperature of 80-90 degrees celcius.

What do you think makes your tea unique or better than others?
There are many kinds of lung jing and each has its own character. Our da fo lung jing is sweeter among all lung jing. I like this special taste.

What is your favorite tea to drink and why?
My favorite tea is our da fo lung jing. Because I am working here and I have got used to its taste and I drink it everyday.

How has tea farming changed over the years?
Before it was a very simple tea farm. We did not know how to manage it. Now we have more modern way to prevent insects. We use lots of plastic boards with glue to kill insects. We insist on not using pesticide. I am sure our tea garden will become better and better.