MING QIAN TIAN MU SHAN LONGJING
DRAGON WELL from TIAN MU SHAN
GREEN TEA
★ PESTICIDE-FREE GARDENING
Tien Mu Shan, Lin'An, Hangzhou, Zhejiang, China
Longjing tea, also known as Dragon Well tea, is one of the most celebrated green teas in China, renowned for its exquisite flavor, distinctive flat leaves, and cultural significance. Originating from the West Lake region of Hangzhou in Zhejiang province, Longjing tea has a rich history and is deeply intertwined with Chinese culture and traditions. MORE
AROMA
Floral, nutty, creamy
TASTE
Salty, nutty, sea
CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Early spring, 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Tien Mu Shan, Lin'An, Hangzhou, Zhejiang, China
Longjing tea, also known as Dragon Well tea, is one of the most celebrated green teas in China, renowned for its exquisite flavor, distinctive flat leaves, and cultural significance. Originating from the West Lake region of Hangzhou in Zhejiang province, Longjing tea has a rich history and is deeply intertwined with Chinese culture and traditions. MORE
AROMA
Floral, nutty, creamy
TASTE
Salty, nutty, sea
CULTIVAR: Jiu Keng Qun Ti Zong
HARVEST: Early spring, 2024
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.
During 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
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-80 °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
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 tea 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 tea gained further recognition, especially when it was bestowed the title of "The Best Green Tea in China" by Emperor Qianlong in the 18th century, who personally sampled the tea and praised its exceptional qualities. Since then, Longjing tea has been a symbol of Hangzhou and a representation of the art of tea drinking in China.
Longjing tea leaves are flat and elongated, resembling a spear. This distinct shape comes from the traditional pan-firing process, which involves hand-crafting the leaves to maintain their shape. Longjing tea is celebrated for its delicate and refreshing flavor profile. It typically has a sweet, nutty aroma with hints of chestnut and a smooth, slightly vegetal taste. The infusion produces a bright green color, indicative of its freshness. The best Longjing tea is harvested in early spring, typically around late March to early April. The first flush of the season, known as "pre-Qingming" tea, is considered the most desirable due to its delicate flavor and aroma.
ORIGIN
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. The tea is primarily harvested from several specific areas, including Longjing Village, the heart of Longjing tea production. The mountainous terrain surrounding West Lake also contributes to the tea's flavor profile, as the elevation affects the growing conditions. The area is known for its rich biodiversity, which can also enhance the flavor of the tea by promoting a balanced ecosystem.
ORGANOLEPTIC
Traditionally, two distinct methods are used to brew this tea. The first method involves infusing a few grams of tea leaves in a glass with water heated to 80-90°C. This technique allows you to appreciate the tea's unique and complex flavors, and it can be steeped 2-3 times. However, the second method is recommended for a more immersive experience of its aroma and taste. Using a gaiwan is considered the ideal choice for appreciating Longjing tea. Start with 3-7 grams of leaves and use the same water temperature. I suggest following the steps of the Pin Cha method to enjoy the nuanced changes throughout the tea ceremony fully.
The dry tea leaves emit a delightful aroma reminiscent of sweet florals and nuts. Once placed in a warmed gaiwan, the fragrance evolves into notes of roasted nuts and chestnuts, accompanied by hints of cream and dough. The flavor is gentle, sweet, and layered, featuring deep undertones of baked nuts, grass, and a hint of the sea. The washed tea leaves release a salty, floral scent with notes of ocean air and orchids. This tea evokes pleasant memories of sea breezes and the beauty of nature. The empty cup exudes a sweet aroma with refreshing undertones of watermelon and cucumber. Overall, the tea has a calming and harmonizing effect.
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 tea 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 tea gained further recognition, especially when it was bestowed the title of "The Best Green Tea in China" by Emperor Qianlong in the 18th century, who personally sampled the tea and praised its exceptional qualities. Since then, Longjing tea has been a symbol of Hangzhou and a representation of the art of tea drinking in China.
Longjing tea leaves are flat and elongated, resembling a spear. This distinct shape comes from the traditional pan-firing process, which involves hand-crafting the leaves to maintain their shape. Longjing tea is celebrated for its delicate and refreshing flavor profile. It typically has a sweet, nutty aroma with hints of chestnut and a smooth, slightly vegetal taste. The infusion produces a bright green color, indicative of its freshness. The best Longjing tea is harvested in early spring, typically around late March to early April. The first flush of the season, known as "pre-Qingming" tea, is considered the most desirable due to its delicate flavor and aroma.
ORIGIN
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. The tea is primarily harvested from several specific areas, including Longjing Village, the heart of Longjing tea production. The mountainous terrain surrounding West Lake also contributes to the tea's flavor profile, as the elevation affects the growing conditions. The area is known for its rich biodiversity, which can also enhance the flavor of the tea by promoting a balanced ecosystem.
ORGANOLEPTIC
Traditionally, two distinct methods are used to brew this tea. The first method involves infusing a few grams of tea leaves in a glass with water heated to 80-90°C. This technique allows you to appreciate the tea's unique and complex flavors, and it can be steeped 2-3 times. However, the second method is recommended for a more immersive experience of its aroma and taste. Using a gaiwan is considered the ideal choice for appreciating Longjing tea. Start with 3-7 grams of leaves and use the same water temperature. I suggest following the steps of the Pin Cha method to enjoy the nuanced changes throughout the tea ceremony fully.
The dry tea leaves emit a delightful aroma reminiscent of sweet florals and nuts. Once placed in a warmed gaiwan, the fragrance evolves into notes of roasted nuts and chestnuts, accompanied by hints of cream and dough. The flavor is gentle, sweet, and layered, featuring deep undertones of baked nuts, grass, and a hint of the sea. The washed tea leaves release a salty, floral scent with notes of ocean air and orchids. This tea evokes pleasant memories of sea breezes and the beauty of nature. The empty cup exudes a sweet aroma with refreshing undertones of watermelon and cucumber. Overall, the tea has a calming and harmonizing effect.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION