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.
This Long Jing is from Qiantang 钱塘区, Hangzhou area, where 30% of the Long Jing teas are grown.
Handmade from the traditional local varieties, harvested in early April, before Qingming 清明節. Read about this important festival here in our blog.
Dragon Well production and leaves are 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. The most important element of the process is to stop 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. The tea leaves become flat, which 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 achieve this, you should start brewing the tea at a low, 70 degrees.
Steamed gaiwan: vegetal notes, roasted seeds
Tastes, feeling: hazelnut, roasted seeds, edamame beans, green asparagus, and 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 grams per 180ml
Water temperature: 70-75ºC. From fresh spring, mineral water, or filtered water
Brewing time: 30… seconds