Longjing Article

Made from leaves that have not been oxidized.


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May 23rd, '14, 12:14
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Longjing Article

by sherubtse » May 23rd, '14, 12:14

Here is the link to an extensive article on longjing:

http://www.seriouseats.com/2014/05/drag ... ?ref=title

Best wishes,
sherubtse

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May 23rd, '14, 13:05
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Re: Longjing Article

by Teaism » May 23rd, '14, 13:05

Nice article and thanks for sharing. :D

Good LJ is harder to find nowadays but luckily I like those cheaper ones and enhance them by brewing them well.

I like the part where they mentioned brewing LJ with boiling water, which is the same way I brew it most of the time.

Cheers! :D

May 23rd, '14, 13:17
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Re: Longjing Article

by Noonie » May 23rd, '14, 13:17

Great article. Thanks for sharing!

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May 23rd, '14, 22:12
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Re: Longjing Article

by jayinhk » May 23rd, '14, 22:12

Great read. :) Going to try some of last spring's longjing in boiling water now!

Hmmm, not much left in this longjing, which is now more brown than green. Slight nutty flavor left behind. Switched to some of my organic green from Zhejiang, again with boiling water. Much better, and not bitter!

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May 26th, '14, 04:55
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Re: Longjing Article

by chrl42 » May 26th, '14, 04:55

LJ is another part of tea in tricky world. Virtually it is grown all of places of Zhejiang province.

Zhejiang LJ will pass off as Xihu, any Xihu will pass off as Meijiawu or Shifeng. Looking at the article, it even mentions LJ from Taiwan :|


What's with the Chinese fascinated with being the clones? :mrgreen:

May 26th, '14, 22:27
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Re: Longjing Article

by bonescwa » May 26th, '14, 22:27

Between this and the Men's Health tea article I'm afraid we're going to have a lot more newbies. I just hope to God that this doesn't become like the new coffee craze where everyone becomes an overnight connoisseur. At least I can say I was into it before it was cool :lol:

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