Longjing: Dragon Well Tea

Introduction

Longjing, known in English as Dragon Well, is arguably the world's most famous green tea. Grown around West Lake (Xi Hu) in Hangzhou, Zhejiang province, it has been celebrated since the Qing Dynasty, when Emperor Qianlong famously granted imperial status to the tea bushes at Shifeng Mountain. Today, authentic West Lake Longjing remains one of China's most sought-after and frequently counterfeited teas.

Processing

Longjing's distinctive flat, sword-shaped leaf is achieved through a demanding hand-processing technique. After a brief wither, leaves are pressed flat against the surface of a hot wok with the palm and fingers, simultaneously halting oxidation, shaping the leaf, and developing the signature toasty aroma. A skilled processor works at 200-250 C, using ten distinct hand movements to press, slide, shake, and pile the leaves. Processing a single batch of 500 grams takes 30-40 minutes of continuous skilled labor.

Grades and Harvest Timing

Longjing quality is intimately tied to harvest date. Pre-Qingming (before Qing Ming festival, around April 5): The most prized, made from the earliest, tenderest buds. Extremely limited production and highest prices ($300-1,500/kg). Pre-Guyu (before Grain Rain, around April 20): Still excellent quality with fuller flavor, at a fraction of pre-Qingming prices. Post-Guyu: Increasingly mature leaves, less nuanced, lower prices.

Flavor Profile

Fine Longjing offers a remarkable balance: chestnut sweetness, smooth mouthfeel, a clean vegetal undertone, and a long, sweet aftertaste. The flat leaf produces a clear, pale yellow-green liquor without the cloudiness of Japanese steamed greens. There is minimal astringency when brewed correctly.

Brewing

Use a tall glass (grandpa style) or gaiwan. Water at 80 C, 3-4g per 150ml, steep 1-2 minutes. Watch the flat leaves stand upright and gently sink in the glass — the visual performance is part of the Longjing experience. Re-steep 2-3 times, increasing time slightly each round.