Featured Collection of
Long Jing Tea (Dragon Well Tea)

Brief Introduction to
Long Jing Tea (Dragon Well Tea)

Long Jing Tea (Dragon Well Tea), unquestionably ranked No.1 in the list of Chinese famous green tea, is originally grown in the mountains around the West Lake area of Hangzhou in the coastal Zhejiang province. Long Jing was named after an old well near the Old Long Jing Temple nearly 1700 years ago. One legend tells that while digging this well during the Ming Dynasty, a unique dragon-shaped stone was found and from then on the well was called Long Jing (Dragon Well). Long Jing tea was made famous by the Qing Emperors who loved Hangzhou City, most notably by the Emperor Qian Long. While visiting Hu Gong Temple, Emperor Qian Long thought so highly of the Longjing Tea that he claimed the eighteen tea bushes for himself and ranked them as tribute tea trees. These trees still exist and visitors can admire them at the foot of Shi Feng Mountain.

In 1949, the Chinese government standardized Long Jing Tea to be three kinds such as Shi Feng Long Jing (Lion Peak Dragon Well), Mei Jia Wu Long Jing and Xi Hu Long Jing (West Lake Dragon Well). Since experts have identified the original place of West Lake Long Jing to be in Shi Feng, it is the only place that has the honor to contribute tea for Chinese Zhong Nan Hai (China’s White House). Shi Feng Long Jing is considered the best among all Longjing varieties, followed by Mei Jia Wu Long Jing and Weng Jia Shan Long Jing while they all belong to Xihu Longjing Tea. We also provide Dafo Long Jing which is seen as one of the great Zhejiang Longjing Teas produced outside of West Lake during recent years.

Long Jing is often called the national drink of China and is frequently given to foreign state leaders as a national gift. As mentioned above it’s also a favorite tea of Chinese leaders, with a certain portion of production reserved for government customers.

Like most other Chinese green tea, Longjing tea leaves are heated early in processing (after picking) to stop the natural “fermentation” process, which is required for creating black and oolong teas. The fermentation is stopped by pan firing (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and ‘white teas’), Longjing tea leaves are therefore unfermented. When steeped, the tea produces a yellow-green color, a gentle, pure aroma, and a rich flavor. The tea contains Vitamin C, amino acids, and has one of the highest concentration of catechins, second only to white teas.

Tradition has it that to achieve the best taste from Longjing, water from the Dreaming of the Tiger Spring, a famous spring in Hangzhou, is to be used. Water is boiled and then cooled to about 80-85 degrees Celsius before being used to brew the tea leaves. It is usual to use glass or porcelain teacup to brew Longjing tea instead of a teapot according to Chinese traditional tea ceremony.

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