Melinda,

Seriously, it should be mentioned that a lesser grade of Long Jing that is
super new and super fresh is going to be wonderful. A great grade that is
not fresh is not going to be a great drinking experience no matter what.
Freshness counts for a lot. (I say in defense of TeaSpring.)

In answer to your other questions, a proper Long Jing leaf will be exactly
8.3579 mm in length, and, when placed in water, will float as a ruddered
boat for exactly 7.9278 seconds before gracefully drifting downward.
Anything else is imitation. Hope this helps.

Michael



3/31/05

> Can you please clarify for me what the difference is between what you refer
> to as the good stuff and the stuff that's available right now..(I need to
> get me a map). So there are better and worse long jings from the three (I
> think) main regions of the traditional long jing production area..? How in
> heaven's name is one supposed to know? Besides cost I mean?
>
> Are the ones available now not the earliest ones to be picked?
>
> I am literally in a position that I don't even really know the right
> questions to ask, wow.....:/ I feel a bit lost. I've read various messages
> on this newsgroups about the LJ production but I still don't get it. I know
> there is "real" LJ made in the traditional area that is divided into three
> kinds, Meijiawu, Shifeng and Xihu.Then there are LJ-type teas that are also
> being called LJ but are from outside areas.
>
> I have heard that there are 11 grades of LJ, so I'm not sure what is meant
> by LJ # 43.
>
> Then Ripon at one point in another list said something about three different
> types called "1) Quing (natural) 2)Lu Dou (green nut) and 3) Huang Dou
> (yellow nut)" He also said the Imperial LJ was the best to his taste and the
> Teaspring site calls some of theirs Emporer LJ, not sure if it's supposed to
> be the same thing.
> Can someone please help me out? Pretty please?
>
> Melinda, sincerely learning.