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MING QIAN TIAN MU SHAN LONGJING
DRAGON WELL from TIAN MU SHAN
GREEN TEA
ORGANIC
Tien Mu Shan, Lin'An, Hangzhou, Zhejiang, China
Also known as 'XiHu Longjing', an iconic green tea with more than thousand-year history. Thanks to the local climate, high altitude, rich soil, unique cultivar, and entirely handmade production process make this tea 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!
AROMA
Floral, nutty, creamy
TASTE
Salty, nutty, sea
CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Spring, 2022
SOLD OUT
GREEN TEA
ORGANIC
Tien Mu Shan, Lin'An, Hangzhou, Zhejiang, China
Also known as 'XiHu Longjing', an iconic green tea with more than thousand-year history. Thanks to the local climate, high altitude, rich soil, unique cultivar, and entirely handmade production process make this tea 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!
AROMA
Floral, nutty, creamy
TASTE
Salty, nutty, sea
CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Spring, 2022
SOLD OUT
Due to the special cultivars, climate, and quality of the tea leaves, this type of 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 to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
Due to the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
Due to the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
Water temperature:s 80-90 °C.
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
"DRAGON WELL"
ORIGIN
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 definitely one of the best green teas in the world. Longjing is famous for its delicate aroma, which contains notes of orchids, nuts, fresh fruits, roasted chestnut, deep and multifaceted taste, and 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 cultivar, 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) which 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.
ORGANOLEPTIC
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 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 harmonising effect.
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 definitely one of the best green teas in the world. Longjing is famous for its delicate aroma, which contains notes of orchids, nuts, fresh fruits, roasted chestnut, deep and multifaceted taste, and 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 cultivar, 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) which 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.
ORGANOLEPTIC
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 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 harmonising effect.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION