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3/16/05

> I was making Long Jing this morning and noticed (sorry if this is common
> knowledge) that it seems to require a bit higher temp (around 175-180) than
> some of my other greens, like Snow Monkey, to open up and start
> infusing...and the long jing I have at the moment, from Holy Mountain, is a
> flat seemingly rolled or pressed tea...now sencha is similar in shape but is
> cut and steamed and I don't think it's rolled or compressed, and sencha
> likes lower temps than the above in my experience. Long jing reminds me of
> cedar needles, it's got that long flat quality. I guess the higher temp
> makes sense since long jing is more compact than a fluffy tea would be.
>
> Any other experiences or thoughts? This is fine hair splitting but it makes
> a big difference to the taste in my experience. Some teas like the little
> higher temp for short or medium steeps and others like the lower temps for
> short steeps and some like the longer low temp steeps...it's interesting to
> coax out each individual tea's preferences.
>
> Melinda

Melinda,

Long Jing is an super-famous tea whose flat leaves are unmistakable. They
come in a wide range of qualities and even varietals, that is, subspecies of
the tea plant. At their best and most delicate -- those hand picked "before
the rains" -- they require a very low temperature, something like 125-135F
degrees. Their flavors and aromas are truly delicate, and not being familiar
with them, you *might* think they should be giving more. These teas will be
truly ruined at 170F and higher. Older leaf picked later is less delicate
and can stand the higher temperature. Some Long Jing has a gentle lemon note
with fresh "grass" (in a good way) and extra-light grass-floral notes.
Others take on a chestnut quality. Which you prefer is personal, naturally.
But, try the lower temperatures with relatively short steeps, the second
steep being far *shorter* than the first because the leaves will be more
ready to impart their flavors having already been opened.

This is *not* hair splitting; it's the stuff of tea.

Sorry again for rambly paragraph.

Michael

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