Long Jing / Dragon Well Premium Green Tea

Long Jing / Dragon Well Premium green tea is named after a well that contains relatively dense water, and after rain the lighter rainwater floating on its surface sometimes shows a twisting and tortuous boundary with the well water, symbolizing the movement of a Chinese dragon.

Long Jing tea was given the status of Gong Cha, or imperial tea, in the Qing Dynasty by the Kangxi Emperor.

According to one legend, the grandson of the Kangxi Emperor, the Qianlong Emperor, visited West Lake during one of his famous holidays. He went to the Hu Gong Temple under the Lion Peak Mountain and was presented with a cup of Long Jing tea. There were 18 tea bushes in front of the Hu Gong Temple. The Qianlong Emperor was so impressed by the Longjing tea produced here that he gave these 18 tea bushes special imperial status.

If you'd like to know what drinking this tea is like, you can read this: Long Jing - The Aroma of Fresh Rain and Springtime. 

More about Long Jing and its production.

Characteristics:

Origin: Long Jing tea is primarily produced in the West Lake region of Hangzhou, Zhejiang Province, China.
Leaf Appearance: The tea leaves are flat and smooth, resembling a sparrow's tongue, with a vibrant green color.
Processing Style: It undergoes a pan-firing process in large woks, which helps preserve its fresh green color and nutty flavor.

Flavor and Aroma:

Flavor: Long Jing tea offers a delicate, yet distinct flavor profile. It is often described as being sweet and mellow, with a slight nutty or chestnut-like undertone. The taste is smooth and refreshing, with a pleasant vegetal note reminiscent of freshly cut grass.
Aroma: The aroma is fresh, with hints of roasted chestnuts and a subtle floral fragrance.

Tasting Notes:

First Infusion: Clean and crisp with a vegetal sweetness.
Subsequent Infusions: Develop a deeper chestnut-like flavor with a lingering sweetness.

Processing:

Long Jing tea leaves are harvested by hand in early spring (late March to early April), when the young buds are tender.
The leaves undergo a traditional pan-firing process called "sha qing," which involves heating the leaves in a large wok to halt oxidation.

Cultivation and Harvest:

Long Jing tea is grown in the fertile soil surrounding the West Lake in Hangzhou, benefiting from the area's mild climate and abundant rainfall.
The tea bushes are typically grown at high altitudes (around 250 meters above sea level) to enhance flavor and quality.

Appearance:
The dry tea leaves are flat and smooth, with a uniform emerald-green color.
When brewed, Long Jing tea infuses into a bright, clear, pale green liquor.

Health Benefits:

Like other green teas, Long Jing is rich in antioxidants, particularly catechins and polyphenols, which are believed to have various health benefits including supporting heart health and aiding in weight loss.
It contains caffeine, which can provide a mild energy boost.

Brewing Tips:

Chinese Gongfu Method (5oz / 150ml):

1. Tea Leaf-to-Water Ratio: Use approximately 5-7 grams of Long Jing Green Tea for 150 ml (5 oz) of water. This ratio allows for a higher concentration suitable for Gongfu brewing.

2. Water Temperature: Heat water to around 75-80°C (167-176°F). It's crucial not to use boiling water for green tea to avoid bitterness. Cooler water preserves the delicate flavors of Long Jing.

3. Brewing Time:
   - First Infusion: Steep for about 30-40 seconds initially. This short steeping time allows the Long Jing leaves to unfurl and release their flavors gradually without becoming too bitter.
   - Subsequent Infusions: Increase the steeping time slightly for each subsequent infusion. For example, steep for 40-50 seconds for the second infusion, then adjust based on taste preference. Long Jing Green Tea can typically be steeped multiple times (3-4 infusions or more) using this method, with each infusion offering a slightly different flavor profile.

Cup Method (8.8oz / 250ml):

1. Tea Leaf-to-Water Ratio: Adjust based on personal preference for tea strength. 

2. Water Temperature: Use water at around 75-80°C (167-176°F), similar to Gongfu brewing.

3. Brewing Time:
   - Steep Time: Steep Long Jing Green Tea for 2-3 minutes. This longer steeping time allows the flavors to fully develop in the larger volume of water, resulting in a balanced infusion of the tea's natural sweetness and nutty undertones.

Cultural Significance:

Long Jing tea has a rich cultural history dating back over 1,000 years. It was a favorite of Chinese emperors and is often presented as a gift to visiting dignitaries.
It is deeply associated with Chinese tea culture and is celebrated for its elegance, freshness, and balance of flavors.
In essence, Long Jing tea represents not only a beverage but a profound cultural tradition, offering a sensory experience that reflects its meticulous craftsmanship and the natural beauty of its origin.

• Collected: 2023
• Origin: Zhejiang Province, China
• Taste: Delicate baked aroma, sweet aftertaste, roasted almonds, green bamboo, mellow and rounded