Long Jing Supergrade 2025 first experiences with dragon well

Comparing today dry leaf of regular and 'supergrade' dragonwell, smelling them I could hardly tell them apart.

Color of the soup light, hay or lemongrass somewhere between green and yellow.

They are clearly different, first obvious sign was smell when pouring this one was a little musky wet hay smelling reminded me of sencha but that went away quick, then a little hint of the nuttiness. Leaves smaller more intact and with noticeably greener appearance.

Flavor of the soup off the get go, noticeably more intense sweeter, grassy and roasted pine nut note very prominent and also a good bit more astringent pith of citrus, raw wallnut. Yep where generic dragonwell was very mellow and unassuming with distant hint of nuttiness this one means business flavors more intense and complex.