This is what the vendor has to say about it:
Lung-Ching (Dragon’s Well) – Superior Grade – Harvested at the beginning of the spring season, the leaves are traditionally picked before “Tomb-Sweeping Day” in April and before the spring rains. When the leaves are infused they unfurl displaying one perfect tea bud and a leaf. The liquor is a beautiful, bright, emerald green and the flavour is smooth, gentle and slightly sweet. The leaves can be infused at least four times, each time releasing more delicate flavour. This tea is a green tea lover’s delight.
Lets brew this:
4.7g in dayi gaiwan 80c
First infusion: 2m
Hmm this is unlike anything i'v ever had before. I cant seem to wrap my head around what im tasting. It's heavy almost roasted but its got this almoast herbal medicinal taste to it.. Maybe i steeped too long?.
Second Infusion: 1:30
Light dryness on the tongue but a seaweed bitterness? there is also a deceptive lactate sweetness ghosting around too. Roasted nuts also float around on the pallet. Extended finish has a hint of citrus?
Third Infusion: 2m
Light flavor mostly nutty, sweet. Now im getting why people love this tea.
Fourth infusion: 3m
Creamy nutty sweet slightly seaweed.
Fifth infusion: 4m
Similar to above.
At first this tea most likely due to my own blunder was throwing me for a loop. but once I finally got it settled down it turned into something truly lovely. It's nutty vegital creamy sweet and not grassy or astringent at all. I will likely re visit this blog post when i get how to brew this properly from the start and edit it.