[Michael]
>>> That would be a quality level of Long Jing,
>>> not a type of tea in and of itself, if I'm
>>> not mistaken, which I could be. That said,
>>> LJ and Gyokuro have different profiles.
>>> Correct me if I'm wrong here.

[Dominic]
>> I'm not a specialist in Chinese greens, I have had a number of "bird's
>> tongue" green and they have all been very similar. They are not
>> roasted/nutty like LJ. What I have brews a very light cup, that is
>> sweet, has a very low astringency, and is very pale. FWIW

[MarshalN]
> I believe bird's tongue is an older way to describe one kind of
> Longjing that is less used these days. Another such term is "spear and
> flag". It has to do with the shape of the leaves. I can still find a
> HK teashop in the old style that sells them based on those categories
> instead of the grades that are now common.

[Michael]
I am given to believe that this form of
Long Jing is exceptional quality, and that
those who demand it are as concerned with
the look of the leaf as they with the taste
and aroma. I've read descriptions of how
each leaf set is expected to float (or
sink) in the water.

This idea of the look of the leaf is not
lost on me. If tea is a *total* sensual
esxperience -- No, don't go there! --
I'd say the look of the leaf is pretty
damned important.

Now, off to tea with a couple bare breasted
drunken concubines. (That's poetic in Chinese,
you know.)

Michael