XIHU LONGJING
DRAGON WELL
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hangzhou, Zhejiang, China
Xihu Longjing is one of the most iconic Chinese green teas, recognized for its historical prestige, precise pan-firing technique, and exceptionally refined quality. It originates from the West Lake area in Hangzhou, where protected terroir and traditional craftsmanship define its authenticity. In the cup, it reveals a clear, pale infusion with a delicate chestnut aroma, a smooth and rounded texture, gentle sweetness, and a clean, elegant finish. MORE
AROMA
Floral, nutty, creamy
TASTE
Salty, nutty
CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Spring (Pre-Qingming), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hangzhou, Zhejiang, China
Xihu Longjing is one of the most iconic Chinese green teas, recognized for its historical prestige, precise pan-firing technique, and exceptionally refined quality. It originates from the West Lake area in Hangzhou, where protected terroir and traditional craftsmanship define its authenticity. In the cup, it reveals a clear, pale infusion with a delicate chestnut aroma, a smooth and rounded texture, gentle sweetness, and a clean, elegant finish. MORE
AROMA
Floral, nutty, creamy
TASTE
Salty, nutty
CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Spring (Pre-Qingming), 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Xihu Longjing is one of the most historically significant Chinese green teas, known for its long cultural legacy and highly refined production standard. Its identity is closely tied to origin, as only tea produced within the protected West Lake area is considered authentic. Over centuries, it has become a benchmark for pan-fired green tea, valued for its balance, clarity, and consistency.
The history of Longjing tea dates back over a thousand years, with some sources tracing its origins to the Tang Dynasty (618-907 AD). However, during the Song Dynasty (960-1279 AD), Longjing began to gain prominence, partly due to its association with the imperial court. It was revered for its quality, and tea expert Lu Yu even mentioned it in his influential work, "The Classic of Tea," during the Tang Dynasty. During the Ming Dynasty (1368-1644 AD), Longjing gained further recognition, primarily when it was bestowed the title of "The Best Green Tea in China" by Emperor Qianlong in the 18th century, who personally evaluate the tea and praised its exceptional qualities.
TERROIR
Longjing tea is primarily grown in the West Lake area of Hangzhou, in Zhejiang province. This region's unique geography, characterized by its mild climate, rich soil, and abundant rainfall, provides an ideal environment for cultivating high-quality tea. This terroir is shaped by a combination of low-elevation hills, a humid subtropical climate, and consistent mist formation, all of which slow down leaf growth and support the accumulation of amino acids. As a result, the tea develops a softer, more rounded taste with pronounced sweetness and reduced harshness.
The soil in this region are typically sandy-loam, well-drained, and slightly acidic, with a balanced mineral composition that supports steady plant development without excessive vigor. This contributes to the clean structure of the liquor and the absence of heavy or coarse notes. At the same time, moderate nutrient stress in these soils encourages concentration of aromatic compounds rather than rapid biomass growth.
Microclimate plays a critical role. Frequent cloud cover and fog diffuse sunlight, reducing the intensity of photosynthesis and preserving higher levels of L-theanine while limiting catechin dominance. This balance is directly reflected in the cup as a combination of umami sweetness, gentle vegetal character, and minimal astringency. Temperature fluctuations between day and night further enhance aromatic complexity while maintaining clarity.
Another important dimension is the long-standing interaction between environment and human craftsmanship. Generations of tea farmers have selected specific cultivars and refined agricultural practices to match these exact conditions. This includes controlled pruning, careful plucking standards, and precise timing of harvest, all synchronized with the local climate.
ORGANOLEPTIC PROPERTIES
The dry leaf appearance is precise and refined, with flat, smooth blades of a uniform jade-green tone and a subtle natural sheen. The aroma of the dry leaves is clean and restrained, with soft vegetal nuances and a delicate nutty hint. In a preheated gaiwan, the tea gradually opens up, the aroma becoming deeper and warmer, revealing characteristic chestnut notes with a light creamy undertone. After a brief rinse, the leaves fully awaken, and the aroma becomes more expressive and rounded, combining fresh spring greenery with gentle sweetness and a refined nutty accent.
The aroma of the liquor in the empty cup is clean and transparent, with a subtle, almost airy sweetness and soft warm tones that maintain a balance between freshness and light roasting. The taste is smooth, soft, and well-structured, with a balanced and elegant texture. From the first sips, a gentle sweetness and fresh vegetal notes emerge, gradually transitioning into a characteristic nutty, chestnut profile. The umami is present in a refined and controlled manner, supporting depth without overwhelming the palate. The aftertaste is clean, refreshing, and persistent, with a light cooling sensation and a returning sweetness. In the empty cup after drinking, warm, soft nutty notes remain, accompanied by a delicate sweet trace.
PRODUCTION
Xihu Longjing is defined by a very precise green tea processing sequence in which every step is aimed at preserving freshness while shaping a highly recognizable structure. The process begins with early spring hand-plucking, usually one bud with one leaf or one bud with two very young leaves, selected for tenderness and high amino acid content. Immediately after harvest, the leaves undergo a short resting phase to reduce surface moisture and soften the structure, allowing more controlled heat penetration during fixing.
The key stage is 'sha qing', the heat fixation that stops enzymatic oxidation. In Longjing production this is performed in shallow woks heated to a carefully managed temperature, traditionally by hand. Unlike many other green teas, the fixation and shaping are integrated into one continuous process. The tea master uses specific hand movements, pressing, sliding, lifting, and flattening the leaves directly against the hot surface. This technique gradually removes moisture while giving Longjing its signature flat, smooth appearance. Precision here is critical, too much heat leads to bitterness and loss of aroma, too little leaves enzymatic activity partially active and results in dull flavor.
As the process continues, the temperature is progressively lowered. The leaves pass through several stages of drying and shaping, each with slightly different hand pressure and motion. This step-by-step reduction allows internal moisture to migrate outward slowly, stabilizing the leaf while preserving aromatic compounds.
What makes Longjing truly special is the combination of cultivar, terroir, and this integrated hand-processing method. The famous varieties, especially those grown in the protected areas around West Lake, develop high levels of amino acids, particularly L-theanine, which contributes to its soft umami sweetness. At the same time, careful pan-firing promotes the formation of characteristic nutty and chestnut-like aromatic compounds through mild thermal reactions, without introducing roastiness. The result is a tea with exceptional balance. The structure is defined by smooth texture, controlled vegetal freshness, gentle sweetness, and a distinct roasted-nut nuance that remains elegant rather than dominant.
Xihu Longjing is one of the most historically significant Chinese green teas, known for its long cultural legacy and highly refined production standard. Its identity is closely tied to origin, as only tea produced within the protected West Lake area is considered authentic. Over centuries, it has become a benchmark for pan-fired green tea, valued for its balance, clarity, and consistency.
The history of Longjing tea dates back over a thousand years, with some sources tracing its origins to the Tang Dynasty (618-907 AD). However, during the Song Dynasty (960-1279 AD), Longjing began to gain prominence, partly due to its association with the imperial court. It was revered for its quality, and tea expert Lu Yu even mentioned it in his influential work, "The Classic of Tea," during the Tang Dynasty. During the Ming Dynasty (1368-1644 AD), Longjing gained further recognition, primarily when it was bestowed the title of "The Best Green Tea in China" by Emperor Qianlong in the 18th century, who personally evaluate the tea and praised its exceptional qualities.
TERROIR
Longjing tea is primarily grown in the West Lake area of Hangzhou, in Zhejiang province. This region's unique geography, characterized by its mild climate, rich soil, and abundant rainfall, provides an ideal environment for cultivating high-quality tea. This terroir is shaped by a combination of low-elevation hills, a humid subtropical climate, and consistent mist formation, all of which slow down leaf growth and support the accumulation of amino acids. As a result, the tea develops a softer, more rounded taste with pronounced sweetness and reduced harshness.
The soil in this region are typically sandy-loam, well-drained, and slightly acidic, with a balanced mineral composition that supports steady plant development without excessive vigor. This contributes to the clean structure of the liquor and the absence of heavy or coarse notes. At the same time, moderate nutrient stress in these soils encourages concentration of aromatic compounds rather than rapid biomass growth.
Microclimate plays a critical role. Frequent cloud cover and fog diffuse sunlight, reducing the intensity of photosynthesis and preserving higher levels of L-theanine while limiting catechin dominance. This balance is directly reflected in the cup as a combination of umami sweetness, gentle vegetal character, and minimal astringency. Temperature fluctuations between day and night further enhance aromatic complexity while maintaining clarity.
Another important dimension is the long-standing interaction between environment and human craftsmanship. Generations of tea farmers have selected specific cultivars and refined agricultural practices to match these exact conditions. This includes controlled pruning, careful plucking standards, and precise timing of harvest, all synchronized with the local climate.
ORGANOLEPTIC PROPERTIES
The dry leaf appearance is precise and refined, with flat, smooth blades of a uniform jade-green tone and a subtle natural sheen. The aroma of the dry leaves is clean and restrained, with soft vegetal nuances and a delicate nutty hint. In a preheated gaiwan, the tea gradually opens up, the aroma becoming deeper and warmer, revealing characteristic chestnut notes with a light creamy undertone. After a brief rinse, the leaves fully awaken, and the aroma becomes more expressive and rounded, combining fresh spring greenery with gentle sweetness and a refined nutty accent.
The aroma of the liquor in the empty cup is clean and transparent, with a subtle, almost airy sweetness and soft warm tones that maintain a balance between freshness and light roasting. The taste is smooth, soft, and well-structured, with a balanced and elegant texture. From the first sips, a gentle sweetness and fresh vegetal notes emerge, gradually transitioning into a characteristic nutty, chestnut profile. The umami is present in a refined and controlled manner, supporting depth without overwhelming the palate. The aftertaste is clean, refreshing, and persistent, with a light cooling sensation and a returning sweetness. In the empty cup after drinking, warm, soft nutty notes remain, accompanied by a delicate sweet trace.
PRODUCTION
Xihu Longjing is defined by a very precise green tea processing sequence in which every step is aimed at preserving freshness while shaping a highly recognizable structure. The process begins with early spring hand-plucking, usually one bud with one leaf or one bud with two very young leaves, selected for tenderness and high amino acid content. Immediately after harvest, the leaves undergo a short resting phase to reduce surface moisture and soften the structure, allowing more controlled heat penetration during fixing.
The key stage is 'sha qing', the heat fixation that stops enzymatic oxidation. In Longjing production this is performed in shallow woks heated to a carefully managed temperature, traditionally by hand. Unlike many other green teas, the fixation and shaping are integrated into one continuous process. The tea master uses specific hand movements, pressing, sliding, lifting, and flattening the leaves directly against the hot surface. This technique gradually removes moisture while giving Longjing its signature flat, smooth appearance. Precision here is critical, too much heat leads to bitterness and loss of aroma, too little leaves enzymatic activity partially active and results in dull flavor.
As the process continues, the temperature is progressively lowered. The leaves pass through several stages of drying and shaping, each with slightly different hand pressure and motion. This step-by-step reduction allows internal moisture to migrate outward slowly, stabilizing the leaf while preserving aromatic compounds.
What makes Longjing truly special is the combination of cultivar, terroir, and this integrated hand-processing method. The famous varieties, especially those grown in the protected areas around West Lake, develop high levels of amino acids, particularly L-theanine, which contributes to its soft umami sweetness. At the same time, careful pan-firing promotes the formation of characteristic nutty and chestnut-like aromatic compounds through mild thermal reactions, without introducing roastiness. The result is a tea with exceptional balance. The structure is defined by smooth texture, controlled vegetal freshness, gentle sweetness, and a distinct roasted-nut nuance that remains elegant rather than dominant.
CHINA CLASSICS
Explore more Chinese classic teas within the AN SHIM TEA Collection.