A tea friend who did not want to be named sent Yuezhou Longjing to Xiao Xinian from Shandong, which is indeed different from the West Lake Longjing that is usually drunk.
I tried this tea with a lid bowl and a glass at different times, and found that it was a relatively "niche" Longjing tea, which should be rarely drunk by anyone. See below~
The first time is to soak with a lidded bowl
First of all, dry tea is different from the usual Longjing.
I poured it out of the bag and was stunned. Its cord is relatively flat and straight, the whole is relatively uniform, but the surface is not too smooth, almost no tea, the preliminary judgment should be semi-manual Longjing. The color is also different from the emerald green of The West Lake Longjing with a tender yellow luster, but it is bright yellow-green, the camera can not shoot out, the naked eye looks a little brighter yellow.
The aromas smelled in different states are obviously different.
Smell the dry tea has a creamy melon seed aroma, just like the yellow salted melon seed aroma that I ate when I was a child. Then warm the cup, dry shaking incense, there is a more rich and tender chestnut fragrance. A total of 7 brews were brewed, the first few tea soups appeared as cooked chestnuts, and the last two tea soups had fried bean flavor.
Although the tea soup is a bit bright, it belongs to the normal range.
The soup is yellow-green in color, clear and bright, and the change is small after a few bubbles. There is a small amount of tea in the soup, and there is a little sediment.
The taste is more mellow, and it is the taste of Longjing.
The first brew taste is light, the second brew began to start the tea soup is more mellow, the taste is very fresh, the sweetness is more obvious, and the tea aroma into the soup, the aftertaste is also more durable.
Look at the bottom of the leaves is not only tender, but also very fresh.
The leaf base is more uniform, the color is yellow-green, the pitch between nodes is shorter, the buds are very tender, and the leaf quality is thin. There is no obvious picking standard, one bud and one leaf, two leaves, three leaves, one bud and two leaves are more. Some of the leaf bases have burnt edges and slightly burst points (blistering). It may be due to the fact that the fresh leaves are too tender, but the usual temperature is used when killing the green, which seems to be not high, but in fact, for the thin and tender leaves, the temperature needs to be a little lower.
After 4 days, I tried again.
This time it was brewed in a glass
When brewing the glass, the method of lower casting is used, first warm the cup, then pour tea, and then pour about 1/3 of the water to shake the incense, and then inject water to flush high, and the aroma will come to the nose.
After the high brew, almost all the tea leaves float on the surface, wait for about 2 minutes, and the tea leaves slowly sink. After the second injection of water, the tea leaves all sink to the bottom.
The aroma brewed with a glass is mainly fried beans, which is relatively fresh, and the smell is not as rich as when the bowl is brewed;
The soup color is greenish yellow, darker than the color of the bowl with the lid, the soup color of the lid bowl is mainly green, and the soup color of the glass is mainly yellow;
The taste is a little more mellow than the bowl bubble, the taste is more sweet, and it is slightly astringent after drinking, accompanied by obvious sweetness.
The bottom of the leaf after the glass is soaked is almost yellow, not as green as after the bowl is soaked, which is related to the long soaking.
After tasting it, feedback to fans, learned that this is one of the group species of Yuezhou Longjing, fresh leaves are almost yellow and white, do tea friends know what kind of Longjing this is?