شاي لونغ جينغ العضوي

The dry leaves have that classic toasted chestnut aroma, and the first steep opens up into a savory, almost broth-like sip with a nutty finish that lingers nicely. I’ve been brewing it at a lower temperature and it stays sweet for three infusions without turning bitter.

The dry leaves smell just like fresh spring vegetables, and the liquor stays sweet and savory even after three infusions. That nutty, buttery body is exactly what I look for in a Dragonwell, and it holds up perfectly in a gaiwan.

The first steep is so buttery and nutty it almost drinks like a broth, and the savory finish lingers nicely. I’ve been brewing it a bit cooler and it stays sweet without any harsh bite.