Longjing

History

Longjing (Dragon Well) from the West Lake area has been one of China's most celebrated teas since the Qing dynasty. While closely related to Dragon Well, this specific entry refers to Longjing teas from the broader West Lake growing area. The terroir of misty mountains, fertile soil near the lake, and centuries of cultivation expertise create a tea that embodies Chinese green tea at its finest.

Processing

Hand-picked early spring buds are pan-fired in a flat wok using ten distinct hand movements developed over centuries. The leaves are pressed flat against the wok, creating the characteristic sword-like shape while developing sweet, nutty flavors.

Tasting Notes

Appearance

Flat, smooth, jade-to-yellow leaves. The liquor is a gentle, clear yellow-green with exceptional clarity.

Aroma

Sweet, warm, and mellow - like roasted chestnuts with a honey undertone and clean freshness.

Taste

Smooth, sweet, and round with chestnut notes, a mellow vegetal character, and a long, clean finish. Less nutty than standard Dragon Well, with more delicate sweetness.

Brewing Guide

Western Style

• Leaf: 3g per 200ml
• Water: 75–80°C (167–176°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. Use a glass tumbler. Longjing is traditionally brewed in a tall glass so you can admire the flat leaves. Tip: The leaves settle beautifully at the bottom.
2. Add leaves, then water. Place leaves in the glass and pour 75–80°C water. Steep 2–3 minutes. Tip: Refill when one-third of water remains for multiple infusions.

Health Benefits

• Rich in catechins and vitamin C
• Traditionally valued for supporting digestion
• Contains moderate caffeine for balanced energy
• High in antioxidants from early spring harvest
• May support cardiovascular health

Food Pairings

• Hangzhou-style cuisine - West Lake fish and Dongpo pork
• Light dim sum and dumplings
• Roasted chestnuts and nuts
• Simple stir-fried greens

Buying Guide

What to look for

• Flat, uniform leaves with minimal breakage
• Jade-to-yellow green color
• Sweet, nutty aroma
• Pre-Qingming harvest for premium quality

Quality indicators

• West Lake (Xi Hu) origin certification
• Hand-fired by a skilled tea master
• First flush spring harvest

Price range: $10–25 for standard, $40–80 for authentic West Lake origin

Storage: Store airtight in refrigerator. Best within 6 months.

Fun Facts

• West Lake Dragon Well is one of China's 'Ten Famous Teas' - a list that has remained remarkably consistent for centuries.
• The ten hand movements used to press Longjing leaves take years to master.
• Hangzhou locals say the best Longjing comes from Shifeng Mountain, where the original imperial tea gardens still grow.

Related Teas

• Dragon Well

  Green Tea · China

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

• Mao Feng

  Green Tea · China

  Huangshan Mao Feng, a famous tea from the Yellow Mountains with delicate, downy leaves.

• Biluochun

  Green Tea · China

  A rare spring tea with tiny spiral-shaped leaves, grown among fruit orchards that impart subtle sweetness.

Guides featuring Longjing

• Terroir: How Place Shapes Tea - Two gardens just a kilometer apart can produce notably different teas. Learn how altitude, soil composition, climate, humidity, and microclimate each contribute to a tea's character - and how to taste them.
• Kill-Green: Pan-Fire vs Steam - Kill-green (shaqing) is the heat step that stops oxidation. Whether done by pan-firing or steaming, it fundamentally shapes the resulting tea's flavor, color, aroma, and brewing behavior.
• Harvest Timing & Tea Flushes - First flush, pre-Qingming, shincha, autumn harvest - tea has a complex seasonal vocabulary because the picking date is one of the strongest predictors of quality and character.
• Water Chemistry for Tea - Lu Yu wrote that mountain water was best, river water second, and well water third. Modern tea drinkers face hard water, soft water, minerals, chlorine, pH - and they all affect your cup dramatically.
• Mastering the Gaiwan - The gaiwan - a lidded brewing cup - is the most flexible, easy-to-use, and informative way to brew Chinese-style tea. Master this and you've mastered most tea brewing.
• Tea, Catechins, and Antioxidants - Tea is famous for antioxidants - but what does that really mean? A grounded look at catechins, polyphenols, EGCG, and what the science supports.
• Chinese Tea Culture - China invented tea, refined its processing through dozens of dynasties, and developed the world's most diverse tea culture. An overview of Chinese tea history, regional cultures, and modern practice.
• Professional Tea Tasting Methodology - Tea tasting is a learnable skill with a structured methodology - the same approach used by professional tasters, sommeliers, and quality-control labs. Learn the framework.