Currently in my dad's Austrian apartment right in the heart of Vienna; found a small box of longjing my dad had purchased several years ago and stuck right in the back of a kitchen cabinet. It was closed up tightly. it looked dark and didn't have much aroma to it dry, so I thought it would be terrible to drink. After moaning about poor storage, I decided to try and brew some up, and it is surprisingly aromatic. Not top grade stuff since it has stems and broken leaf along with the whole leaves, but it's definitely the real deal from the bean-like aroma.
This tea was most likely purchased right up the street from my dad's old factory in Hong Kong (at Ying Kee Teahouse' flagship branch).
I brought a whole bunch of tea with me on this trip, but have been drinking dad's pu erh and mom's black (red) lychee tea for the last four or five days instead of the tea I brought with me. The last thing I expected to find was a small box of longjing!
Everyone else in my family drinks flowering green jasmine teas, aside from mom, who likes the occasional cup of black lychee (Keemun I guess). Now mom loves the TGY I drink and is always up for a cup or three, although she never makes her way through a whole session before clamoring for Indian tea with milk
After waiting ten minutes or so for the leaves to settle, we tried the LJ. Mom said it tasted like hot water, but then she picked up on the delicate flavor that was still evident. It definitely had lost intensity, but still tasted pretty good to me, with nice floral notes towards the end of the tumbler (I've been using a tumbler as a cha hai for the last week).