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.
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AROMA
Floral, nutty, creamy
TASTE
Salty, nutty
VARIETY: Jiu Keng Qun Ti Zong
HARVEST: Early 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
VARIETY: Jiu Keng Qun Ti Zong
HARVEST: Early 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
DRAGON WELL
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 this 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 evaluated the tea and praised its exceptional qualities.
The character of Xihu Longjing is shaped by both its terroir and its distinctive processing. Tender spring shoots are harvested and processed shortly after picking to preserve their freshness, sweetness, and bright green character. The leaves are traditionally shaped and finished through repeated hand movements in a heated wok, creating the characteristic flat, smooth appearance associated with Longjing tea. Its aroma is fresh and elegant, often showing delicate floral, chestnut, and lightly roasted nuances. The infusion is smooth, clean, and naturally sweet, with gentle vegetal notes, a soft texture, and a refreshing finish that develops gradually over several infusions.
PROCESSING
Traditional Longjing production begins with the careful harvesting of tender spring shoots, with the exact picking standard depending on the grade and harvest period. After picking, the fresh leaves are sorted and spread in a thin layer for several hours. This resting stage reduces surface moisture, softens the leaves, and prepares them for pan-frying.
The defining part of Longjing production is its traditional hand pan-frying technique. The first firing, known as Qing Guo, combines fixation with the beginning of shaping. The leaves are placed into a heated wok and continuously worked by hand. Rather than using one repetitive movement, the tea master applies a sequence of traditional hand techniques, commonly described through actions such as shaking, tossing, pressing, pushing, grasping, spreading, rubbing, and lightly grinding the leaves against the surface of the wok. The movements, pressure, speed, and pan temperature are constantly adjusted according to the changing condition of the leaves. At the beginning, lighter movements help release moisture and expose the leaves evenly to heat while fixation stops enzymatic oxidation. As the leaves become softer and lose moisture, increasing pressure gradually begins to create Longjing's characteristic flat, smooth, straight form.
After the first firing, the partially processed leaves are removed from the wok and allowed to cool and rest. During this stage, moisture remaining inside the leaves redistributes more evenly throughout the material. The leaves may also be sorted before the second firing.
The second pan-frying stage, traditionally known as Hui Guo, completes the shaping and drying process. The temperature is generally lower than during the initial fixation, while the hand movements become increasingly precise. The tea master repeatedly presses, pushes, grasps, straightens, and smooths the leaves against the wok, gradually developing their characteristic flat appearance and polished surface. Pressure is carefully increased as moisture decreases, but excessive force must be avoided to prevent breaking the tender shoots. This stage also develops the distinctive aromatic character associated with traditionally pan-fired Longjing, including fresh vegetal, sweet, nutty, and gently roasted nuances.
The process continues until the leaves reach the desired dryness, shape, aroma, and texture. The finished tea is then cooled, sorted and graded, with broken leaves and irregular material removed. High-grade Longjing requires exceptional control throughout the entire process: the tea master continuously adjusts temperature, hand pressure, movement, and timing according to the moisture and tenderness of each batch. This combination of fixation, shaping, and drying performed directly in the heated pan is one of the reasons traditional Longjing is considered one of the great expressions of Chinese green tea craftsmanship.
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 is 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.
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. 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.
ORGANOLEPTICS
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.
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 this 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 evaluated the tea and praised its exceptional qualities.
The character of Xihu Longjing is shaped by both its terroir and its distinctive processing. Tender spring shoots are harvested and processed shortly after picking to preserve their freshness, sweetness, and bright green character. The leaves are traditionally shaped and finished through repeated hand movements in a heated wok, creating the characteristic flat, smooth appearance associated with Longjing tea. Its aroma is fresh and elegant, often showing delicate floral, chestnut, and lightly roasted nuances. The infusion is smooth, clean, and naturally sweet, with gentle vegetal notes, a soft texture, and a refreshing finish that develops gradually over several infusions.
PROCESSING
Traditional Longjing production begins with the careful harvesting of tender spring shoots, with the exact picking standard depending on the grade and harvest period. After picking, the fresh leaves are sorted and spread in a thin layer for several hours. This resting stage reduces surface moisture, softens the leaves, and prepares them for pan-frying.
The defining part of Longjing production is its traditional hand pan-frying technique. The first firing, known as Qing Guo, combines fixation with the beginning of shaping. The leaves are placed into a heated wok and continuously worked by hand. Rather than using one repetitive movement, the tea master applies a sequence of traditional hand techniques, commonly described through actions such as shaking, tossing, pressing, pushing, grasping, spreading, rubbing, and lightly grinding the leaves against the surface of the wok. The movements, pressure, speed, and pan temperature are constantly adjusted according to the changing condition of the leaves. At the beginning, lighter movements help release moisture and expose the leaves evenly to heat while fixation stops enzymatic oxidation. As the leaves become softer and lose moisture, increasing pressure gradually begins to create Longjing's characteristic flat, smooth, straight form.
After the first firing, the partially processed leaves are removed from the wok and allowed to cool and rest. During this stage, moisture remaining inside the leaves redistributes more evenly throughout the material. The leaves may also be sorted before the second firing.
The second pan-frying stage, traditionally known as Hui Guo, completes the shaping and drying process. The temperature is generally lower than during the initial fixation, while the hand movements become increasingly precise. The tea master repeatedly presses, pushes, grasps, straightens, and smooths the leaves against the wok, gradually developing their characteristic flat appearance and polished surface. Pressure is carefully increased as moisture decreases, but excessive force must be avoided to prevent breaking the tender shoots. This stage also develops the distinctive aromatic character associated with traditionally pan-fired Longjing, including fresh vegetal, sweet, nutty, and gently roasted nuances.
The process continues until the leaves reach the desired dryness, shape, aroma, and texture. The finished tea is then cooled, sorted and graded, with broken leaves and irregular material removed. High-grade Longjing requires exceptional control throughout the entire process: the tea master continuously adjusts temperature, hand pressure, movement, and timing according to the moisture and tenderness of each batch. This combination of fixation, shaping, and drying performed directly in the heated pan is one of the reasons traditional Longjing is considered one of the great expressions of Chinese green tea craftsmanship.
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 is 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.
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. 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.
ORGANOLEPTICS
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.
"Without any doubt, this tea is a legend. Among pan-fired Chinese green teas, it is one of the highest expressions of processing mastery. The precision required to transform delicate spring leaves into their characteristic flat shape while preserving freshness, sweetness, aroma, and elegance makes exceptional Longjing difficult to produce.
Its long history and enormous popularity have also created a complicated market. There are countless teas sold under the Longjing name, produced in different regions and offered in an wide range of grades. Even among authentic examples, quality can vary dramatically, and finding a truly outstanding Xihu Longjing that expresses the character described in old stories and by generations of tea connoisseurs is not easy.
Longjing is among China's most famous teas and is often placed at the very top of rankings when speaking about celebrated Chinese teas, partly due to its historic aura. Its reputation becomes understandable only when you experience a freshly harvested, skillfully processed example. There is simply nothing quite like it. The combination of freshness, sweetness, roasted nuances, smooth texture, and unmistakable Longjing character makes it stand apart from other green teas.
And, of course, Longjing is not only about taste. It is part of the history of tea in China, a living legacy preserved through the knowledge and craftsmanship of tea masters who continue to produce it at the highest level.
I am very proud to present one of the finest grades of Xihu Longjing we were able to source. For me, this is not simply another Chinese green tea. It is one of those teas that helps us understand why craftsmanship, origin, and tradition matter."
— Andrei Ivanovs, Founder of AN SHIM TEA
Its long history and enormous popularity have also created a complicated market. There are countless teas sold under the Longjing name, produced in different regions and offered in an wide range of grades. Even among authentic examples, quality can vary dramatically, and finding a truly outstanding Xihu Longjing that expresses the character described in old stories and by generations of tea connoisseurs is not easy.
Longjing is among China's most famous teas and is often placed at the very top of rankings when speaking about celebrated Chinese teas, partly due to its historic aura. Its reputation becomes understandable only when you experience a freshly harvested, skillfully processed example. There is simply nothing quite like it. The combination of freshness, sweetness, roasted nuances, smooth texture, and unmistakable Longjing character makes it stand apart from other green teas.
And, of course, Longjing is not only about taste. It is part of the history of tea in China, a living legacy preserved through the knowledge and craftsmanship of tea masters who continue to produce it at the highest level.
I am very proud to present one of the finest grades of Xihu Longjing we were able to source. For me, this is not simply another Chinese green tea. It is one of those teas that helps us understand why craftsmanship, origin, and tradition matter."
— Andrei Ivanovs, Founder of AN SHIM TEA
GREEN TEA
Explore more Green Teas from the AN SHIM TEA Collection.