Long Jing green tea

Long Jing, also known as Dragon Well, is one of China’s best-known green teas. This tea comes from the Hangzhou region of Zhejiang Province, an area that has been closely associated with the tradition of Long Jing tea production for centuries.

One of the most distinctive features of Long Jing is its processing. The freshly picked leaves are traditionally heated in a wok, where they are shaped and dried using characteristic hand movements. This process creates the flat, smooth leaf shape typical of Long Jing and contributes to the tea’s distinctive aromatic character.

The dry tea consists of flat, elongated leaves in shades of green and olive-yellow. Once infused, it produces a clear, golden-yellow liquor, while the leaves gradually unfold and take on a lighter yellow-green colour.

Its flavour is fresh, clean and smooth, with a delicate sweetness. Fresh vegetal notes are complemented by gently roasted, chestnut-like aromas and a pleasantly lingering finish.

The history of Long Jing stretches back more than a thousand years and is closely intertwined with the tea culture of the Hangzhou region. Its reputation gradually grew over the centuries, eventually making Long Jing one of China’s best-known green teas.

Numerous legends and traditions are associated with its history. One of the best known concerns Emperor Qianlong of the Qing Dynasty, who is said to have developed a particular appreciation for Long Jing tea during his visits to Hangzhou. According to tradition, he granted imperial status to eighteen tea bushes. The story remains one of the best-known elements of Long Jing’s cultural heritage.

A distinctive feature of traditional Long Jing production is its manual pan-firing technique. Tea masters use a series of skilled hand movements to shape the leaves, control their moisture and develop the tea’s characteristic aroma. This technique requires considerable experience and remains an important part of Long Jing tea culture.

Use 4–5 g of tea per 150–250 ml of water, preferably at 70–75 °C. You can prepare it in a porcelain or glass teapot, or simply in a glass cup; the latter is particularly suitable for observing the flat leaves as they gradually unfold.

Steep the first and second infusions for approximately 1 minute. For subsequent infusions, gradually increase the steeping time and, if necessary, the water temperature.