Chacodex

Dragon Well

China's most famous green tea, pan-fired in a wok to create its signature flat leaf shape and nutty aroma.

Type
Green Tea
Origin
China · Hangzhou
Oxidation
none
Caffeine
medium
Brew temp
75–85°C
Brew time
2–3 min
Flavor notes
chestnut, sweet, smooth

History

Dragon Well (Longjing) is one of China's Ten Famous Teas, with a documented history stretching back to the Tang dynasty. Legend says Emperor Qianlong of the Qing dynasty was so taken with the tea during a visit to West Lake that he granted imperial status to eighteen tea bushes near the Hu Gong Temple. The name comes from a local spring said to contain a dragon, whose movements created rippling patterns in the water. Today, authentic West Lake Dragon Well is one of the most sought-after and frequently imitated teas in China.

Processing

Dragon Well is pan-fired by hand in large, flat woks - a method that gives the leaves their distinctive flat, sword-like shape. The tea master presses the leaves against the hot wok with precise hand movements, simultaneously drying and shaping them. This process demands years of training; the temperature, pressure, and timing must be constantly adjusted based on the leaves' moisture content.

Tasting Notes

Appearance

Flat, smooth leaves with a jade to yellowish-green hue and a subtle sheen. When brewed, the liquor is a clear, pale yellow-green.

Aroma

Warm and nutty with roasted chestnut notes, a hint of sweetness, and a clean, fresh finish.

Taste

Smooth and mellow with a prominent chestnut sweetness, a gentle vegetal undertone, and virtually no astringency. The aftertaste is clean and slightly sweet, lingering pleasantly.

Brewing Guide

Western Style

  • Leaf: 3g per 200ml
  • Water: 75–85°C (167–185°F)
  • Time: 2–3 minutes
  • Infusions: 3–4 infusions

Gongfu Style

  • Leaf: 5g per 100ml
  • Water: 80°C (176°F)
  • Time: 30s first, +10s each subsequent
  • Infusions: 4–6 infusions

Step-by-step

  1. Heat the water. Bring fresh water to 75–85°C. Dragon Well is forgiving but still prefers cooler water than boiling. Tip: Using a glass tumbler lets you watch the beautiful flat leaves dance.
  2. Add leaves first. Place 3g of leaves directly in a glass or gaiwan. Pour water to fill one-third, swirl gently, then fill completely. Tip: This 'rinsing' method helps the flat leaves unfurl evenly.
  3. Steep and sip. Steep for 2–3 minutes. You can drink directly from the glass - the heavy leaves settle to the bottom. Tip: Refill when about one-third of the water remains for subsequent infusions.

Health Benefits

  • High in catechins and polyphenols with antioxidant properties
  • Contains vitamin C preserved by the pan-firing process
  • May help lower cholesterol and support cardiovascular health
  • Contains moderate caffeine for gentle energy
  • Traditionally used to aid digestion

Food Pairings

  • Steamed dumplings and dim sum
  • Light stir-fried vegetables
  • Roasted nuts, especially chestnuts and almonds
  • Mild white fish dishes
  • Plain shortbread cookies

Buying Guide

What to look for

  • Flat, uniform leaves without broken pieces or stems
  • Fresh, sweet chestnut aroma in the dry leaf
  • Yellowish-green color - very dark green may indicate a different variety
  • Pre-Qingming (before April 5) harvests are the most prized

Quality indicators

  • West Lake (Xi Hu) origin is the authentic terroir - look for specific village names like Meijiawu or Longjing Village
  • Hand-fired rather than machine-processed
  • First flush spring harvest (Ming Qian) is most valued
  • Uniform flat shape indicates skilled processing

Price range: $10–20 for everyday quality, $30–60 for genuine West Lake, $100+ for pre-Qingming handcrafted

Storage: Store in an airtight container away from light and strong odors. Refrigerate for long-term storage. Best consumed within 6 months of harvest.

Fun Facts

  • Emperor Qianlong reportedly declared 18 tea bushes near Hu Gong Temple as 'Imperial Tea Trees' - they still exist today.
  • A skilled Dragon Well tea master can only process about 2.5 kg of finished tea per day by hand.
  • The term 'Ming Qian' (before Qingming Festival) is used to describe the most premium early-spring harvest.
  • Dragon Well is traditionally brewed in a simple glass tumbler, not a clay teapot.

Related Teas

Where to buy Dragon Well

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