Our Dragon Well (Long Jing) Teas were picked in the early Spring before the Qing Ming holiday. They have been selected from trusted growers located on the outskirts of Hangzhou, Zhejiang. The temperate, overcast and rainy winter climate of Hangzhou contributes to the tenderness and sweetness of the buds and leaves which are picked early in the Spring and are then expertly pan-fried in a wok which further brings out the tea's unique characteristics, with slight sweet and bitter subtleties and the distinguished 'roasted chestnut' aroma. We are offering this new higher grade (our highest grade) Dragon Well because we were so impressed by it's taste, aroma, stamina, and it's overall appearance. It avoids the nutty character of some other Long Jings, instead delivery a very subtle floral and fruit taste with a lingering sweetness. This tea is entirely hand-plucked and processed 100% in the traditional manner. The result is a lighter colored brewed leaf with the slightest oxidation where it was plucked from the plant. We recommend you order other grades first before ordering this one. Taste this side by side with the Imperial, Premium, and Fancy grades we offer and you will taste the difference. During the Qing Dynasty, the imperial Qing court considered Dragon Well to be the tea of choice for summer consumption while they favored Pu-erh tea during the winter. This is likely due to the soft, refreshing, and cooling taste that the tea provides. The recommended way to brew Dragon Well tea is to use approximately 4 or 5 grams of tea for 250ml of water, in a glass cup or glass cha hai pitcher. Though some may prefer to slightly rinse the first infusion, the most common way is to NOT rinse the leaves. Use water that is about 80~90 degrees and infuse for 1 to 2 minutes before drinking. Once the water in the glass/pitcher reaches halfway, pour more hot water and fill to the top. This can be repeated several times, mostly retaining the original flavor of the tea. No filter is needed and many enjoy chewing on or eating the tender leaves. Experiment with amount of leaves, amount of water, and infusion times to reach your preferred strength of tea. First Flush of Spring (March) Harvest Grown on Da Fo Mountain in Xinchang County of Zhejiang at an altitude of 400 Meters. #43 Varietal
