For those like me who love both Longjing and Anji baicha, this Baicha Longjing is a beautiful discovery. Produced in Xiaojiang (Xinchang , Zhejiang) at an altitude of 800 m above sea level, its name is due both to the albino cultivar of the tea plants from which it comes (“Bai Ye 1 Hao”, the same used for Anji Baicha) and its working process, the Longing’s one.The dry leaves have a white corn fragrance and an intense vegetal note.
I have brewed 3g of leaves in a 75ml gaiwan at 80°C for 35, 55, 65, 125, 145, 120s.The 1st steeping gives a roasted chestnuts and a yellow corn aroma; the alternation between these two similar scents (yellow and white corn) is very interesting and it will accompany me throughout the tasting…. while the flavour is strongly umami, fresh and very sweet. In the following infusion the vegetal note changes and it reminds me of boiled peas. In the 3rd steeping the white corn fragrance returns, while in the remaining ones it has a sweet peas note and it’s deliciously umami.
P.s: Any pictures have copyright
Baicha Longjing
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