Our first grade Dragon Well (Lung Ching) vintage spring 202 has leaves that are flat, long, fragrant and vibrant green and will yield several infusions of delicate, flowery aroma and flavor from its yellow-green liquor. Use 1 rounded teaspoon (3g) dried tea leaves per 6 ounces of spring water heated to 175° to 185° F. and steep for 3-4 minutes. This tea can handle multiple infusions; add fresh hot water to the pot and increase the steeping time slightly for subsequent infusions, repeating until the flavor starts to fade.
Rare Teas: Gourmet Loose Tea
African Green Teas
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