Product Overview This 2026 Early Spring Long Jing represents the first flush of the season, harvested before the Qingming Festival to ensure maximum tenderness and amino acid concentration. The leaves are meticulously hand-fired in a wok, resulting in the classic "flat, smooth, and straight" sword-like shape. In the cup, the liquor is a pale, shimmering yellowish-green, embodying the "Four Wonders" of authentic Dragon Well.
Sensory Profile
Aroma: A sophisticated bouquet featuring a prominent toasted bean (soybean) fragrance, complemented by the delicate, airy sweetness of chestnut and a hint of orchid.
Palate: The taste is characterized by "Spring Water" clarity—refreshing, crisp, and naturally sweet. It lacks any harsh astringency, offering instead a pure, umami-rich profile.
Mouthfeel & Finish: The texture is silky and light. It produces an immediate shengjin (saliva-producing) effect, leaving a clean, floral sweetness that lingers on the palate long after the final sip.
Brewing Instructions
To preserve the delicate "Pre-Qingming" buds, the Grandpa Style or Glass Cup Method is recommended to appreciate the leaves "dancing" in the water:
Tea-to-Water Ratio: 3g of tea per 150ml of water.
Water Temperature: 80–85°C (176–185°F). Avoid boiling water, as it will scald the tender leaves and destroy the delicate aromatics.
Method: 1. Pour a small amount of water into a tall glass to dampen the leaves and release the aroma. 2. Wait 30 seconds, then fill the glass to 70% capacity. 3. Observe the "Two Leaves and a Bud" vertically suspended in the water.
Steeping: Enjoy when the leaves have mostly settled at the bottom. Refill when the water level reaches one-third to maintain a consistent flavor across 3–4 infusions.
