Tien Mu Shan, Lin'An, Hangzhou, Zhejiang, China

Also known as 'XiHu Longjing', an iconic green tea with more than a thousand-year history. Thanks to the local climate, high altitude, rich soil, unique cultivar, and entirely handmade production process this tea is one of a kind. Harvested before the Qing Ming period and traditionally pan-fried by an experienced tea master, this is the Highest Quality Longjing! MORE

Floral, nutty, creamy

Salty, nutty, sea

CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Spring, 2023


The history of this tea has lasted more than thousands of years since the Song Dynasty. During the Ming and Qing Dynasties, this tea got a reputation of a 'Highest Mastery Tea' as well as the 'Emperor's Tea' status. This is one of the Top 10 Chinese teas of all time and one of the best green teas in the world. Longjing is famous for its delicate aroma, which contains notes of orchids, nuts, fresh fruits, and roasted chestnuts, a deep and multifaceted taste, and a sweet aftertaste. During the tea ceremony, the smell acquires different shades and saturation. This particular "Dragon Well" is grown on Tien Mu Shan Mountain, Lin'an country, Hangzhou, Zhejiang, China. Organic plantations, high altitude, special cultivars, and traditional handmade pan-frying techniques make this tea one of a kind. This tea was harvested during the Ming Qian period (before the Qing Ming period) and is considered the highest quality tea material. This tea is also very appreciated for its huge list of beneficial properties like rejuvenation of the body and removal of toxins, Longjing has anti-inflammatory and antibacterial properties, speeds up the metabolic processes, etc.

Traditionally, this tea is brewed with two different methods. Firstly, you can brew it simply by infusing it in a glass, putting a few grams of tea leaf, and infusing it with 80-90 °C water. This method will give you a better understanding of its unique deep taste. It can be infused 2-3 times. However, the second method is recommended as it gives a much deeper understanding of its aroma and taste. It is considered that gaiwan is the best teaware for Longjing appreciation. Use 3-7 grams and the same temperature of water. I recommend following every step of the Pin Cha method to enjoy every subtle change during the tea ceremony.

The dry tea leaf has a sweet, floral, nutty aroma. After keeping it in a warmed gaiwan, the aroma develops into fried nuts, chestnuts, and some bakery notes like cream and dough. The taste is soft, tender, and sweet with deep and multifaceted tones of baked nuts, grassy, and sea. The aroma of the washed tea leaf is salty and floral, with sea and orchid notes. Tea brings pleasant associations of sea breeze and nature. The empty cup has a sweet aroma with a hint of watermelon and cucumber freshness. Tea has a calming, even harmonizing effect.
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