Organic Green Dragon is Mighty Leaf’s version of the classic Chinese Dragonwell. It has a more perfumy pre-infused scent than any dragonwell or other Chinese green tea that I have had, which is a little unsettling, but it brews into a very smooth, calming liquor. It exhibits a very noticeable vegetal and long-lasting aftertaste, but the basic flavor of the tea is milder than other dragonwells I have had. The samples were sent to us in bag form, which made it a little hard to control the ratio of leaf to water. I think that to my taste it might have needed a little more leaf for a fuller flavor.
It does open up quite a bit in the second infusion. It had a more interesting taste that was more typical of the dragonwells I am accustomed to. I steeped it longer the second time, 5-6 minutes as opposed to the recommended 3 minutes on the package.
This is the historical description of Dragonwell from Mighty Leaf’s site:
Grown in the Zhejiang province, Dragonwell traditionally boasts four unique traits: flat, broad leaves, a jade-green liquor, fresh aroma and a mellow flavor. Also known as Lung Chings, Dragonwell is one of China’s most famous and finest teas.
Legend says that in 250AD a drought severely hampered monks’ efforts to grow tea on Lion’s Peak mountain. A monk hoping to end the drought prayed fervently for rain to a dragon who supposedly lived in a nearby spring. Instantly, rains poured down to nourish the wilting tea crop. Named Dragon’s Well, the spring never ran dry again. A further historical note–during the Tang dynasty, a renowned man of letters, Lu Yu referred to Dragonwell in his book, “The Book of Tea” (Cha Jing).
Dragonwell is notable in appearance for its flat leaves, ranging in shade from bright green to almost black, the result of the pan roasting it undergoes. It’s a nice tea, calming and refreshing. I wouldn’t recommend using it in tea bag form, though. It seems to work much better in teapots or tea thermoses where there is more control over quantity of leaf. Mighty Leaf’s version is good and probably a little more suitable to the tastes of people who are unaccustomed to Chinese green teas.
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As someone that has done a fair amount of content on tea, I have a lot of mixed thoughts on the way information is passed. With tea reviews or discussing a specific tea I have struggled with the question: how to talk about an individual tea or tea in general in an interesting or useful way.. Whether you like or dislike TeaDB episodes largely depends on whether you enjoy watching two particular people drink and binter. This is fine enough and it is certainly fun for Denny & I to create, but I’ll also agree with the sentiment that it’s not necessarily the most substantive way to review a tea in depth. There’s some signal but there’s also a lot of noise. Writing about a specific tea also isn’t easy and I think is actually very difficult to execute in a way that is actually consistently interesting or useful for people. Most people just want to know if you liked or didn’t like a specific tea. Making something that piques interest beyond that is a challenge and even if you don’t like them a place like Mei Leaf has succeeded in creating content that really does engage their viewers. You also have to consider that the majority of people have not had the tea or are even unfamiliar with the basic taste profile (i.e. Denny & I describing a traditionally stored pu’erh, when the audience has never had one).. Here are some phrases I dislike and hear frequently enough that I find them unhelpful and sometimes even counter-productive.
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