Tropical Storm Hanna is reaching out her grasp to the New England coastline this weekend. We felt the touch of her outer edge early this morning when a steady rain began to fall. Even though the local weather forecasters have predicted a lull this afternoon, we will be tightly in her grip by tonight with torrential downpours and gusty winds. It’s a good day to brew up a pot of tea and clean my studio.
My teapot is filled with a China green called Lung Ching, named after a small village in Zhejiang province, meaning “Dragon’s Well”. Legend has it that a Taoist priest in the 3rd century advised the local villagers to pray to the dragon of a local well to bring rain and end their drought. It worked and the well was named after that dragon. The Dragon’s Well monastery still stands in that spot to this day.
The leaves are carefully plucked by hand and then pan fried in large woks to stop oxidation. Special care taken during processing preserves the whole leaf intact and the motion of the pan frying gives it a unique flat shape. The liquor is a pale yellow with a light greenish tinge and a fresh clean aroma.
The taste is also fresh and clean with a flavor note which reminds me of that first bite of a newly harvested ear of corn.
Time to clean my studio and “batten down the hatches”!
[…] Lung Ching tea is a popular green tea from China. You can read more about it in one of my previous posts here. […]
[…] and a slight nutty aroma. I’ve written about and reviewed Lung Ching teas before here and here. The flat shape of the leaf is caused by the motion of the pan when the leaf is heated to stop […]