Fresh Green Tea Tasting — Long Jing & Biluochun Deep Dive
Date: 1st May 2026
Location: Nieuwe Herengracht 25h, 1011RL Amsterdam
This is not a standard tasting.
We’ve just returned from China with this year’s earliest spring teas — including a few batches that never make it to the webshop. These are the teas we use as our own benchmark: first picks from Shifeng (the core area of West Lake Long Jing) and an exceptionally early Biluochun harvested on March 21st.
During this session, we’ll taste them side by side.
You’ll move through a flight of Long Jing:
- Shifeng #43 (toucai – first pick)
- Shifeng Quntizhong (toucai)
- Li Jia Wu (nutty roast)
- Li Jia Wu Quntizhong
And compare them directly with fresh Biluochun:
- Toucai vs Quntizhong
- Same region, different expression
We’ll also include a rare Biluochun red tea — made from the same material, same farm, same hands — but processed differently. It’s a clear way to see how much of tea is not just origin, but craft.
This is a comparative tasting:
- how cultivar changes the cup (#43 vs Quntizhong)
- how a few days of harvest timing (toucai) affects structure and aroma
- how roasting and processing shape the final tea
Format is guided, but with room to explore at your own pace. Expect a lot of cups on the table.
Details
- Group: 8–10 people
- Duration: ~1.5 hours
- Small snacks (nuts & cheese) provided
If you’ve ever wondered what actually separates “good” from “serious” green tea — this is the session.
