Origin: Hangzhou, China
China Plucking Season: Early Spring
Dragonwell, known as ‘Long Jing’, is one of the premier representatives of Chinese green tea. Grown near the famed West Lake area in Hangzhou, China, Dragonwell has been honored since the Tang Dynasty.
This tea is said to be at its best when brewed with water from the nearby Tiger Run Spring which is high in natural minerals that give the tea a “sweeter” taste.
The leaves are processed in small batches by roasting them in small woks. The slow roasting process makes the leaves flat, shiny, and a yellow jade color.
Water Temp: 160°F (71°C)
Quality of Water: Best with Spring water
Quantity of Leaf: 2 tsp per 8oz water
Steep Time: 2-3minutes
Large-leaf Chinese green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water.
If the water is too hot, the leaf will stew, creating a bitter, spinachy cup. Moderately hot water, 150 to 170 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea Chinese style. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover.
After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water.
This style provides many infusions for a small amount of leaf.