Perhaps the best known of all Chinese Green Teas, Long Jing is named after an ancient well near Hangzhou, Zhejiang Province, from where the tea originates. It features flat spear-shaped leaves, which are picked in sets of two, along with a very small bud, and pan-fired in special woks. Long Jing produces a classic pale yellow liquor, with notes of green vegetables and nuts. Long Jing has been produced at West Lake since around 750 AD. It is mentioned in Lu Yu’s Classic of Tea (770) and was designated as a Gong Cha (tribute tea), by Chinese emperor Kang Xi (1662-1723).

Other names

• Dragon Well
• Lung Ching
• Longjing

Origin

Xi Hu (West Lake), Hangzhou, Zhejiang Province.

Varietal (cultivar): Long Jing

Processing

Long Jing is picked only in the Spring, March and April. Teas picked at the beginning of the season (called Pre-Qing Ming Long Jing) are considered to be of higher quality. Expert pickers carefully pluck the top two leaves of the plant, along with its tiny bud. Next the Tea is withered for 8 - 10 hours, then fired by hand in large woks. The firing process is immensely skilled and comprises 10 different steps to achieve the desired straight, flat, hairless, spear shape that is characteristic of the best Long Jing.

Tasting notes

Long Jing produces soft sweet aromas and a sweet nutty taste. There are notes of chestnut fragrance and flavour.

Brewing instructions

Use glass or porcelain teaware. Rinse tea cup and teapot with hot water. Use approx 2 teaspoons of tea per serving. Infuse at 70°C (158°F) to 80°C (176°F) for 2 minutes. Gradually increase steeping time and water temperature for subsequent brewing. In China, Long Jing is often served with the leaves steeped in a tall glass, which is then topped up with hot water.