Long Jing Superior

To capture the very first breath of spring, we moved with urgency—flying these teas in straight from the fields, still shimmering with the energy of their harvest. Each cup brings you closer to the tea gardens, as if standing among the budding leaves.

Unlike many early spring Long Jing teas, which are often left unroasted to emphasize floral notes, this batch was traditionally roasted at our request—to preserve the classic character. The result is a satisfying note of lightly roasted chestnut, instantly recognizable and deeply tied to Long Jing’s identity.

Yet, thanks to the ultra-early harvest, floral and sweet aromas still shine through. There’s a delicate sweetness reminiscent of elderflower syrup, the kind only found in leaves picked so early that the buds had barely begun to open.

Bitterness is virtually absent—you’d have to chew the leaves to find it (and we recommend you do). The liquor is smooth and clean, with a warm vanilla undertone that adds roundness and comfort to the sweet, chestnut-rich profile.

Tip: Let it cool briefly in the cup—the structure becomes more defined, and the aromatic notes more pronounced.

Written by Gabriele