The name Long Jing means "Dragon Well". This is truly a marvellous Green tea and one of the very first tea we offered for sale in TeaSpring. Even though it is not from Xihu area, this Long Jing still brews a cup of perfect tasting tea at a much more affordable price.
Dragonwell, Lung Ching
Soothing aroma and a delicately sweet taste. Hint of chestnut fragrance and flavor.
Flat and narrow green tea leaves. 1 bud 2 leaves.
Xin Chang, Zhejiang Province
Why is this green tea called West Lake Dragon Well
'West Lake' refers to a beautiful lake in the Hangzhou surrounded by Pagoda-topped hills rise over willow-lined waters as boats drift slowly through a vignette of leisurely charm. As the very definition of classical beauty in China, West Lake continues to astonish every single visitor it attracts. 'Dragon Well' refers to an ancient village southwest of the West Lake, where many small family-owned tea farms are situated. Our artisanal West Lake Dragon Well green loose tea leaves are sourced directly from some of those families.
From which tea region is West Lake Dragon Well green tea?
West Lake Dragon Well green tea is from one of the main tea regions in China; the Hangzhou West Lake region in Zhejiang province. Many tea plantations can be found among the hills, each producing Chinese Dragon Well loose tea.
Produced for more than 1000 years in this area of China, this tea possesses four qualities that set it above other teas: emerald green color, aromatic flavor, overall appearance, and crisp and refreshing taste.
How is Dragon Well green tea produced?
The harvest time for Dragon Well tea is a short six weeks, with the first two weeks producing the superior grade teas. Once picked, the loose tea leaves must be hand roasted the same day. A roaster uses his or her bare hands in order to feel both the heat and the dryness of the leaves. Once roasted, the leaves are ready for immediate consumption.
What is green tea?
Green tea is the most consumed tea type in China and known for its amazing health benefits. Fresh green tea leaves are typically pan-fired or steamed after picking to prevent the process of fermentation.