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Two Dragon Well/Ling Jing
teas
July 2011
Wing Hop Fung
and
Norbu Teas
Head to head comparison of a version from Wing Hop Fung
(Premium Organic, probably 2010 harvest),
and 2011 Xi Hu Long Jing from Norbu.
Premium Organic Dragon Well from Wing Hop Fung, probably 2010
harvest (bought sometime in the past year)
Xi Hu Long Jing from Norbu, Spring 2011
The dry leaves of the Xi Hu are much brighter green, and they're
larger, but the smell of the leaves is similar--bright vegetal
scents, just a little stronger for the fresher Xi Hu tea.
2 grams of each in gaiwans with 75 mL of 160°/71°C water to start
30" first infusion
Prem Org (WHF)
very nutty, vegetal, peas and asparagus
Xi Hu (Norbu)
softer on the nutty, more sweet peas
20" second infusion
Prem Org (WHF)
again, the nutty notes are very strong,
Xi Hu (Norbu)
sweeter again, but still some nutty
40" third infusion
Prem Org (WHF)
lighter, still vegetal and nutty
Xi Hu (Norbu)
now more peas with hints of nuttiness, less sweet
increasing temp--177°F/81°C for the fourth infusion, 1 minute
Prem Org (WHF)
sweeter this time, still astringent, toastier
Xi Hu (Norbu)
lighter than the WHF, still some warm toastiness
174°F/79°C for the fifth infusion, about a minute
Can't tell much difference between them--light, tasty, but just not
very distinct
193°F/89°C for the sixth infusion, 2 minutes
first sip is nutty, warm, sweet, still quite dilute but delicious
Xi Hu (Norbu)
first sip is sweet, delicious, and it keeps on as somewhat nutty
sweet water
205°F/96°C for the 7th infusion, 4 minutes, just to see if there is
anything else left in the leaves
Prem Org (WHF)
light now, simply sweet summer hay,
Xi Hu (Norbu)
light, sweet water, subtly different than the WHF
Overall impression is that I definitely prefer the Xi Hu, because it
is sweeter and less nutty, and I do not think the difference is
solely due to harvest age--nuttiness has generally been very strong
in the several versions of WHF Dragon Well I've tried, from the
moment of purchase.
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