Longjing, or Dragon Well tea, is more than a beverage – it is a cultural icon. Grown in the misty hills around Hangzhou’s West Lake, this green tea has been prized by emperors and connoisseurs for over a thousand years. Its flat, smooth leaves and distinctive chestnut aroma tell a story of meticulous handcrafting and deep-rooted tradition.

Terroir and Harvest
The best Longjing comes from the high-altitude gardens of Zhejiang province, where the combination of fertile soil, abundant rainfall, and cool mountain air creates ideal growing conditions. Harvested before the Qingming Festival in early spring, the tender buds are hand-plucked and quickly pan-fired to lock in their vibrant green colour and fresh, vegetal flavour.

Flavour and Aroma
A well-made Longjing offers a clean, mellow taste with a gentle roasted chestnut note and a lingering, sweet finish. The liquor is bright, pale green-yellow, and crystal clear – a visual delight that promises purity and freshness.

Brewing Tips
To fully enjoy Longjing, use water at around 80°C (176°F) and steep for 1–2 minutes. Avoid boiling water, which can scorch the delicate leaves. A glass tumbler is ideal – it lets you watch the leaves slowly sink and unfurl, releasing their fragrance layer by layer.

Why It Matters
Longjing is not just a tea; it is a window into the rhythm of spring and the artistry of Chinese tea culture. Whether you are a seasoned drinker or a curious beginner, this tea offers a moment of calm and clarity – a taste of the mountains in every cup.