I was gifted some loose-leaf Long Jing (Dragonwell) green tea from some neighbors who have a seasonal cabin here on the stream. I’ve been waiting for the right time and tea ware to try it and that opportunity has now presented itself due to a beautiful porcelain Koi Fish tea set I was given as part of our TeaTime Trip to Boston a couple of weeks ago.

This adorable gaiwan-type set includes a teapot with an integrated strainer, and matching cup, which provide perfect function and symbolism. The delicately raised koi fish add a touch of whimsy and traditional-inspired design. Gaiwan means “lidded bowl” in Chinese.

Unlike western methods of steeping, where one uses a small amount of tea leaves in a large pot, gaiwan steeping uses a higher leaf-to-water ratio in a smaller pot. Created more for white, greens, oolongs, red teas, and young puerhs, this type of steeping technique is supposed to bring out the layered flavors of the teas.

If you’re a regular reader of my tea blog, you know I’m basically a black tea gal. I don’t HATE green tea, but it is not my favorite. I have tried many varieties in the past and continue to try and find “the one” that might make it to my private stash.

This tea requires a lower water temperature than black tea at 175º as well as a shorter steeping time from 30 to 60 seconds depending on which infusion you are on. Multiple infusions are recommended for green teas, which change the flavor, aroma, and texture as different compounds are released from the leaves.

I followed the precise directions, as I always do, and tried just two infusions. It’s a lovely green tea, with obvious earthy flavors, but yet again, I am reminded that I am just not a green tea person. I’m sorry folks. I tried…AGAIN.

The small batch of lemon shortbread cookies I made complimented the green teas very well and I’d certainly make those again.

I do have a nice loose oolong tea that I may try in the tea set and see how that works. I don’t want to dismiss the traditional Chinese tea experience, but it seems I am too drawn to the English-style of taking afternoon tea.

There MUST be people in China who prefer black tea over green tea, so I’m not going to let the green teas snobs bring me down. It’s just not my…well, cup of tea.

Cheers!