Good morning, dear tea friends! Silver threads of rain fall from a leaden sky on this first Saturday in May. It’s been chilly so far this month and, while the flowers are getting plenty of water, they long for the warm sunshine, as we all do. I’ve chosen a green tea to grace my tea bowl this morning, an Organic Lung Ching from Zhejiang province, located in eastern China.

Lung Jing (Lung Ching, Long Jing) tea has a distinctive flat shape due to its unique processing. This flat shape is intentionally caused by the motion of the charcoal pan when the leaf is pan-roasted to stop oxidation. Its name means “Dragon’s Well,” referring to the place where it has been traditionally grown. 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.

I steeped the leaves for 3 minutes in 180F water. I prefer spring water because of its mineral content. I find that it imparts a liveliness to my steeped tea, which I enjoy. Different water sources can produce different qualities and flavors in the same tea. I encourage you to experiment by steeping the same tea with different water and see which you prefer.

Even on this dark and dreary day, the liquor glows in my glass teapot.

The aroma is sweetly vegetal, with hints of buttered corn.

I love the flavor of Lung Ching tea. This selection is classic, sweet and nutty, smooth and silky on the tongue, with toasty hints and a whisper of fresh corn.

I’m looking forward to a family weekend, spending time with all of my grandchildren and celebrating my youngest son’s birthday.

Until next time, I hope you enjoy many delicious cups of tea!

“I sustain myself with the love of family.” ~Maya Angelou