I just finished an epic baking frenzy! I made a Matcha and Chocolate Marble Bundt Cake which is delicious, a chocolate cake mixed with orange blossom water and masala chai spice drizzled with a glaze of saffron, raw honey, and orange blossom water. That one is my invention, turned out really yummy, this is my first time going entirely experimental with baking using gluten free flour, so I am glad it was not a disaster. My potato flour and garlic biscuits, however, they are kinda gross...more proof that I should stick to baking sweets, since my savories almost never turn out! So I am worn out and of course have more cleaning, but I am so waiting to just toss everything that is left into the dishwasher, I am a lazy baker.
And so the journey through China's spring greens continue, with Teavivre's Premium Dragon Well Long Jing Green Tea! They sell several grades of Long Jing, from their super fancy She Qian at the highest and most expensive (also earliest harvested if I am correct) to this one, the second least expensive of the Dragon Wells. Harvested on April 15, 2015, this tea is delightfully fresh, putting it between Qing Ming and Gu Yu (which was on April 20th this year, according to my handy calender, seriously it is the best app ever because it has all the Taoist holidays, Solar Terms, and things of that nature) two of the big spring harvest periods. The aroma of the little green swords (oh hey, a lucky ball of fuzz! You get those during the processing, I call them good luck because who doesn't like balls of trichomes?) is sweet, green, and nutty, just the way a good Dragon Well is supposed to smell! There are notes of sharp artichoke, fresh vegetation, sweet peony, toasted sesame seeds, a bit of green beans, and a hint of orchids. This one is surprisingly floral, but it is more like the nectar of the flower rather than a heady scent, it balances well with the green notes.
Into my green tea Yixing teapot it goes! I started having this teapot for all robust, vegetal Chinese greens, but really I use it most for my much loved Long Jing. Brewing the leaves results in a soggy tea that is not longer floral, but is all vegetal. There are notes of artichoke, bell pepper, chestnut, a bit of bamboo leaves, and a tiny bit of chestnut at the finish. The liquid is sweet with notes of artichoke, wildflower honey, spicebush, and a hint of peony. It smells mellow but not delicate.
The first steeping lets me know it is a good, clean, Dragon Well, it does now bowl me over, but it certainly is tasty! It has a rich, full body with a smooth mouthfeel, the taste starts off with bell pepper and green bean, this moves to a tiny bit of artichoke and bamboo leaves, the finish is sweet chestnuts and peony nectar.
The second steeping's aroma is crispy, yes that is how to describe a smell! There are notes of nutty chestnut and crisp broken bamboo leaves and bell pepper. The taste is rich, delightfully rich and green, with notes of bell pepper, green beans, with a nice slightly bitter cooked kale and a nice smooth chestnut midtaste. The finish, like the previous one, is a nice peony nectar which lingers.
Third steep, woo! The aroma is less vegetal this time around, it is sweet and nutty with a delicate peony flower and bamboo leaf finish. The taste is quite sweet this time around, like chestnuts and those delightful honey and sesame candies (not Halva, like I frequently rave about, but candies that are just honey and sesame...rather addictive) there is a light bamboo leaf and bamboo shoot taste with a gentle finish of green beans and peony nectar. This tea is one of those Dragon Wells that make for an excellent everyday tea without breaking the bank, which is always pleasant because Dragon Well can get really expensive!