Long Jing

The pan-roasting really comes through—there’s this warm, nutty sweetness that lingers without any bitterness, even when I let it steep a bit too long. I’ve been brewing a cup every morning with spring water and it’s become my favorite quiet ritual.

The roasted chestnut note is exactly what I was hoping for, and it’s so smooth with barely any astringency even when I let it steep a bit too long. This spring harvest is noticeably fresher than the last bag I bought elsewhere.

I’ve tried a lot of green teas that turn bitter fast, but this one stays smooth to the last sip thanks to the low tannins. The roasted chestnut flavor is subtle and comforting, and the leaves are so fresh you can tell they were picked in spring. Perfect for a quiet afternoon cup.