How to age longjing?

[TokyoB]

Does anyone know how longjing (dragonwell) is typically aged? I know that is not usually aged but I have heard of this being done in Taiwan and have also had some from Taiwan that was accidentally aged. I don't know if this is done in mainland China or not, does anyone?

[teashionista]

When I bought Long Jing at Wu Yu Tai in Beijing last November I was specifically told to finish up the tea as quickly as possible: according to the vendor, it was already past its prime (from April's harvest). Another tea vendor (in the US) told me that Long Jings are notorious for aging out too quickly. Indeed, that batch, although quite tasty at the beginning, rapidly deteriorated. I kept a very small amount (as air tight as I could keep it) as an experiment, and the flavor and aroma were almost completely gone by March. I still have 4 gm left, and will do a side-by-side with this year's harvest (I got a shipment from Jing Tea Shop). All this in the name of science

It would be interesting to hear if anyone has had any success with aging LJ, I'm assuming it's roasted a little at some point?

[Chip]

I am a bit skeptical of this. Is it just a gimmick to unload old LJ? TBH, I truly do not know much about this.

I happen to have some 2007 purchased from TS that was stored very well and tastes remarkably well. I plan on doing a quick pan firing at some point.

[Proinsias]

Not sure if this counts but it's got long jing in the name, it's a few years old and it's lovely.