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Zhejiang Province, China
Spring Harvest 2013

Dragon Well (Long Jing)

£1.20

Zhejiang Province, China
Spring Harvest 2013

Dragon Well (Long Jing)

£1.20

Sold out

Another one of China's Ten Famous Teas Dragon Well (the literal translation of Longjing) is perhaps the most well known green tea here in the UK for people moving away from tea bags or jasmine gun powder greens.

Carefully crafted by hand the bud and top one or two leaves are gently roasted in a hot wok while being pressed into the distinctive flat blade shape that is so easily recognisable as Long Jing.

While traditional brewing teapot methods work well with this often when were drinking Dragon Well here at driftwood we simply take a large pinch of leaves, add these to a large stemless wine glass (any large glass will work) and cover with water. We then top up this tea with more water after we've drunk around half of it. Old Chinese men often drink tea this way, generally using a jam jar, while talking or playing Mahjong in the street with friends so it's not as crazy as it sounds!


  • Nutty edges combine with light citrus notes and sweet grassy finish.
  • Dragon Well teas can be astronomically expensive. I have selected this particular Long Jing because, while not the highest grade, I believe the flavours to be thoroughly representative of what a fantastic Dragon Well should taste like.

    The aroma is fresh, bright and fruity. The liquor is soft and sweet, with a hint of citrusy sharpness, which is rounded out with soft nutty, chestnut, edges.

    Of all the green teas we sell this, along with Huang Shan Mao Feng, great care needs to be taken to ensure the water's not too hot otherwise this can easily become bitter.

    James

  • Longer & Less - for a European style of brewing Lu An Gua Pian I would recommend using: 

    Around 1 flat tbsp (3g) of loose leaf tea per person into a pot of around 80º water. (Allow freshly boiled water to stand for 2 minutes) Infuse for around 2 minutes. For subsequent infusions increase the time by 1 minute each round. 

    Can be infused 2 or 3 times this way. 

    Shorter & More - for a traditional Asian (Gong Fu) style of brewing Lu An Gua Pian I would recommend using: 

    1 heaped tbsp (7g) of loose leaf tea with around 150ml of 80º water. (Allow freshly boiled water to stand for 2 minutes) Infuse for around 45 seconds. For subsequent infusions increase the time by 20-30 seconds each round. 

    Can be infused 4 or 5 times this way.