The leaves are handpicked in the beginning of the season, when they are still small, fresh and full of enrichments. They are roasted in a big wok without any treatment. The taste gets better if the leaves rest to mature for a couple of months after harvest before you drink them. Long Jing has a beautiful light green color and a fresh and nutty taste.
Put two pinches of the tea leaves in a glass; pour around 80 degrees Celcius hot water on top. Leave it for 5 -10 minutes to let the tea leaves sink to the bottom. Lift the glass, look at the beautiful green color, smell the fresh odor and take a sip. Take another long sip and enjoy.
No need for tea bag or a strainer. The Long Jing leaves should be free to develop its aroma in the water. When the leaves sink you can watch how they redevelop into big, fresh leaves, handpicked from the nature. When you have finished your first cup of tea you can just refill with more water on top of the same leaves. The second brew is the best. You can do this three times and still have a great moment. If you happen to get a leaf in your mouth, leave it on your gums if you have a soar, or eat them up. This tin contains 55 gram loose tea.