Dragon Well Tea
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Dragon well tea (or LongJing tea) is one of the famouse Chinese green
tea, has been famous in China since the Tang Dynasty. Known then as
“Fragrant Forest Mist”, the famed Tang poet Su Dongpo likened
the tea to a beautiful woman.
The production of Dragon Well tea began from 1200 years ago. The earliest
dragon well tea is produced in the tea producing areas surrounding ancient
"Dragon" well below the Lion Mountain of Zhejiang provinc,China.
Currently, dragon well tea is generally referring to the slap-up flat-shaped stir-fried green tea that made by the similar plucking and producing technique as West Lake dragon well
tea. To differentiate dragon well tea from different producing area, the name of "dragon well tea" is always preceded by the name of its practical producing area. For example, dragon well tea from Xinchang is named "Xinchang dragon well tea".( Xinchang, a city of Zhejiang province)
Dragon Well tea is famous for its four unique characteristics: jade green color, sweet fragrance, pure and mellow chestnut-like flavor and the beautiful shape of its leaves.
The very best quality Dragon Well is picked in early spring (late March/early
April), before the Qing Ming festival. Well-made tea has a slippery
feel, a light glossy green appearance and gives off a sweet fragrance.
Dragon Well tea can be classified by its grade and by the location where
it is produced. The top grades of Dragon Well are known as Lotus Heart
and Bird’s Tongue. These teas consist of the smallest buds or
a small bud and leaf pair. The classic Dragon Well producing areas are
West Lake, Lion’s Peak and Mei Jia Wu, although many traditional,
good-quality Dragon Well teas are being made throughout Zhejiang province.
Brewing Dragon well tea
1. Cover the bottom of the guywan (covered cup) with a shallow layer
of the dry leaf, approximately 1 teaspoon
2. Start heating 2 to 3 cups of cold, filtered water in a saucepan.
3. When you see the Fish Eyes (160 -180F) breaking the surface, the
water is ready to pour.
4. Pour the water into the guywan.
5. Let the leaves rest for a minute or so, then stroke the water with
the lid (or with a soupspoon). Replace the lid.
6. In another minute or so, you can begin to drink.
7. When you have finished one cup, add more hot water directly, as is,
from the saucepan.