Our new harvest Dragon Well lot is made from a cultivar local known for its distinctive penetrating aroma and soft, vegetal, nutty sweetness. Cultivating farm is located in the Shengzhou area west of Hangzhou. Our lot is an "early-season" pick, Grade A Long Jing made of one bud, one leaf. Our new lot was harvested in late March 2025. You will enjoy fresh and lively notes in this tea!
Lot Notes. This lot is very similar to our 2025 crop offering which was very popular. Given its rich appearance and flavors, it is a great way to celebrate & enjoy this year's harvest. Lot shows a balance of rich green and gold leaf coloration. Aroma is high and sweet.
Tea Facts. Tea bush is a local cultivar processed to local custom for flavor and aromas. Cultivar is local to the Shengzhou area. (Note: it is not a Lung Ching 43 cultivar.) Pluck standard is bud and leaf. One will note the quite small leaf size and packed with flavor. Harvest date was fourth week of March 2025.
Taste Profile. The first note is a wonderfully fresh, soft vegetal flavor. On the palate, tea is rich, with a light toastiness. Flavors are lively reflecting the local "village" style of tea making. The aftertaste is lingering, fulfilling with a suggestion of puckering. Aroma is penetrating with a soft nutty character.
Brewing Suggestions. Use two grams for 6-7ounces of water. 3-5 grams for 12 ounces. Use spring water or filtered water. Briefly steep 2-3 minutes. The optimum water temperature is 175 to 195°. The leaves yield three steeps.
GREEN TEA
3 grams/1 teaspoon per 6 ounces of water
170° - 195° F
2 Minutes
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.