Sweet chestnut, a satin mouthfeel, and a finish so clean it nearly disappears. Dragon Well, known as Longjing or Long Jing (龙井), is the green tea most people picture when they think of Chinese tea. This lot was picked before the Qingming festival in April 2025, when buds run smallest and sweetest, then pressed flat in hot woks until each leaf looks like a slim jade blade. Tasting Notes Think warm chestnut with a buttery body, like toasted grain cooling on the tongue. The liquor pours pale jade-green with a gentle nutty aroma. First steeps land savory and smooth, with a satin texture that coats the palate without weight. Later rounds lean toward tender greens and a quiet cooling line on the finish that lingers between sips. That cooling line between sips — pre-Qingming Longjing at its cleanest. Origin This Dragon Well comes from Tianmu Mountain in Lin'an, western Zhejiang. The garden sits at 800 meters, where cold nights slow leaf growth and build sweetness in each bud. Li Yuan's family and a local farmer cooperative tend these plots using organic methods, no pesticides or chemical fertilizer. Craft Each leaf is pressed flat by hand against a hot wok, a step called kill-green that stops oxidation and locks in the nutty sweetness you taste in the cup. The cultivar is Jiukeng Quntizhong, an old landrace variety from Zhejiang's tea mountains, bred over generations for chestnut depth without bitterness. A 25-gram pouch gives you about five sessions of four to six steeps each to explore this tea at your own pace. If you enjoy calm, sweet green teas that reward patience across steeps, Dragon Well belongs in your rotation. Brewing Guide Brew 5 grams in 100 ml of 80°C water for 30 seconds, adding a few seconds each round. Five grams is about a tablespoon of these flat leaves. Temperature matters here: water that is too hot turns Dragon Well bitter, so aim well below boiling. FAQ What is Dragon Well tea? Dragon Well, or Long Jing, is a pan-fired green tea from Zhejiang province in eastern China. Makers press each leaf flat in a hot wok instead of rolling it, which gives the tea a blade-like shape and a smooth, nutty flavor. It has stood among China's most celebrated teas for centuries. How does Dragon Well compare to Green Snail Spring? Dragon Well delivers calm chestnut sweetness and a satin body. Green Snail Spring brings brighter citrus and a livelier finish from spiral-rolled buds. Both are Chinese green teas on opposite ends of the flavor range. Why did my Dragon Well turn bitter? Water temperature is the most common cause. Dragon Well needs 80°C water, well below boiling. Too hot and the leaf releases tannins that make the cup astringent. Let boiled water sit for two minutes before pouring. Short steeps (30 seconds) also help keep the bitterness in check. Is Dragon Well worth the price compared to everyday green tea? The price reflects the picking standard and the terroir. Each leaf is hand-pressed flat in a hot wok, a skill that takes years to master. West Lake–area Dragon Well from Zhejiang carries a smooth, chestnut sweetness that mass-produced green teas do not reach. Try 25 grams and taste the difference yourself.
