One of the most famous and highly esteemed green teas in China.
It is named after a well near Xihu (West Lake) near the city of Hangzhou (Zhejiang Province), around which the first green tea bushes grew.
Its production and leaves are also different from the usual green teas. The leaves (one bud, 1-2 leaves) are picked in early Spring and then processed in a wok or baking machine during the heat treatment. The most important element of the process is the stopping of the enzymes (Sha qing – 杀青, during which the leaves are pressed to the side of the hot wok, thus exposing them to high heat and baking. As a result of pressing to the wok, the tea leaves will be flat. This gives the Dragon Well teas an easily recognizable style. As a result of baking, the leaves bring more baked, hazelnut, biscuit notes, but it is important that green flavors also appear in the background. To do this, you should start drinking tea at a low, 70 degrees.
Tasting notes, it showed us notes of hazelnuts, roasted seeds, edamame beans, green asparagus, green peas.
Its traditional drinking style is in a long glass in which we put 3 grams of tea and then pour the water, then start sipping, refill.
Quantity: 5-6 gramm per 180ml
Water temperature: 70-75ºC. From fresh spring, mineral water or filtered water
Brewing time: 30… seconds