Our beautiful Long Jing Dragonwell from Zheijiang Province will soothe and refresh.
Broad, flat, bold green leaves create an entrancing golden-green liquor. Rich, nutty, and sweet flavor with a nice rounded finish.
Meticulously plucked in early spring when they are full of aroma and have a silvery shine, careful hands turn and press the leaves in a firing wok until they obtain their characteristically flat shape. The process requires skill to maintain the temperatures needed for superior quality, taste and volume.
Dragonwell (Longjing or Lung Ching) is a delicate green tea known for its gentle, sweet flavor. Dragonwell Green Tea is from eastern China from the providence of Zhejiang. It is famous throughout China for its superior quality and still the most widely known Chinese tea.
The term "Lung Ching" or "Lungching" translates to "Dragon Well.” The tea has taken the name of its village of origin. (See Legends for more detail)
Other Names: Longjing, Lung Ching, Lungching, Dragon Well
Water: 160-175°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 2-3 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible - Don't overboil water - Remove leaves after recommended time (adjust to taste) - If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don't throw out those leaves until they have given it all up!
Hint: Err on the side of a short steep and increase time as needed. Careful not to heat the water too hot! A great steep will result in a fantastic sweet cup full of flavor.
The Chinese have known for quite a long time about the health benefits of green tea. They have used it to cure everything from headaches to depression for over 4,000 years. Modern scientific research has now provided undeniable evidence of the health benefits of drinking green tea. Dragonwell contains vitamin C, amino acids, and has one of the highest concentration of catechins available in tea.
Dragonwell, or Longjing, is a very popular green tea hailing from Hangzhou, the capital of Zhejing Province in China. It is renowned for its high quality and is often regarded as the national drink of China.
Dragonwell tea has such an excellent quality because of its elaborate production process. The tea leaves are picked during different times of the year – the leaves picked before the Qingming Festival are called Mingqian and the leaves picked before Grain Rain are called Yuqian. After being picked, the tea leaves are baked by hand with specially made iron pans by tea masters. There are many methods of baking the teas, and the tea masters know the certain movements to take according to the temperature, color, and moisture of the tea leaves.
Dragonwell tea was granted the status of “Imperial Tea” (Gong Cha) by Emperor Kangxi during the Qing Dynasty. Kangxi’s grandson Qianlong visited West Lake, where the Xi Hu Dragonwell tea is produced, during one of his vacations. He was presented a cup of Dragonwell tea at the Hu Gong Temple under the Lion Peak Mountain. In front of the temple were 18 tea bushes. He was so impressed with the tea that he granted the 18 tea bushes special imperial status. To this day, the tea bushes are still alive and the teas they produce are auctioned off every year for more money than a gram of gold.