Superior Dragon Well Green Tea | Traditional Long Jing
Superior Dragon Well Green Tea | Traditional Long Jing
Other names: Dragonwell Tea, Dragon Well Tea, Lung Ching Tea, LongjingLong Jing is one of China’s most famous and best-loved green teas but comes in many grades and it's not uncommon for inferior teas can be passed off as Long Jing. This exceptional (and authentic) Long Jing is an outstanding example of a famous classic. Made from the first flush of small spring leaves, picked young and skilfully pressed by hand in a hot, dry wok, it produces a bright, lively tea with a bright, clear liquor. Brew it with care and appreciate several quick infusions as the character evolves from a fresh and sweetly assertive green bean flavour to a soft, sweet liquor with a long, pleasing aftertaste.
Our Buyer’s notes“This is a really high quality Long Jing from a great tea farm where we've been buying tea for years.”
Read more about Dragon Well green tea in Canton Tea School
| Range | Connoisseur |
|---|---|
| Country | China |
| Origin | Weng Jia Shan, Xi Hu area, Huangzhou, Zhejiang Province |
| Plantation Altitude | 350m above sea level |
| Harvest Date | Spring - 5 April 2010 pre Qing Ming (first pick) |
| Varietal | Original Long Jing tea varietal. Harvested from aged trees. |
| Leaf Appearance | The leaves are unevenly shaped due to the age of the tea trees and the method of hand processing. Quite small and narrow leaves show a more yellowish color than Shi Feng Long Jing and the ‘yu ye’ (fish leaves) show the authentic shape |
| Aroma | The tea has a delicate green bean aroma on the dry leaves, with some sweetness. |
| Liquor | The liquor is pale with good clarity and the tea is medium bodied. |
| Tasting Notes | The flavour offers a hint of green bean but with plenty of sweetness. The liquor develops a delicious and long lasting ‘hui gan’ (aftertaste) through several infusions. |
| Quick Brewing Instructions | Use quite a lot of leaves (1tbsp) per cup (200ml) and brew cool, around 80°C (176°F), allowed to steep for 1-3 minutes and infuse at least 3 times
Read more in Canton Tea School |
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