Dragonwell (Lung Ching)

Tea type
Green Tea
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Edit tea info Last updated by Lisa (harmony_bites)
Average preparation
175 °F / 79 °C 2 min, 30 sec 16 oz / 473 ml

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8 Tasting Notes View all

From TeaSource

This green tea has a delicious aroma, mellow floral flavor, and a slightly sweet aftertaste. The most popular tea in China.

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8 Tasting Notes

149 tasting notes

Maybe made in the Dragonwell style, but I doubt it actually comes from the region. Might have just gotten the last of the bag, but mine was mostly twigs and stem. Didn’t use boiling water (around 80c), but leaves still tasted burnt with no complexity.

175 °F / 79 °C 3 min, 0 sec

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9 tasting notes

The aroma of the dry leaves is very pleasingly fruity and grassy; however, the fruitiness transforms into a mellow floral the moment hot water hits the leaves. The first steeping is very grassy and noticeably savory with a slight—yet not unpleasant—bitterness. In the first steeping, floral and sweet tastes are somewhat hidden behind the potent grassiness, but come out in the aftertaste. The second and third steepings are much more balanced, the bitterness subsides, as does much of the umami, allowing the sweet and floral hints shine through.

I steeped this tea using 3 g of leaves in 6 oz. of ~175ºF water for 2 mins on the first two steepings and 3 mins on the third and final steeping.

175 °F / 79 °C 2 min, 0 sec

Upon further tasting—this time instead with a gaiwan—I have detected a subtle nutty note, perhaps that of walnut or almond. It is most apparent in the second steeping.

This tea has grown on me, at first I was not entirely sure I liked this tea, but now after drinking it several times, I like this tea very much. I will definitely get it again; it’s great price means I feel no guilt in brewing cup after cup.

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108 tasting notes

I find this tea so undrinkable I’m considering either throwing it in the trash or mailing it to a tea-loving friend in Canada. I don’t think it’s my source at fault. I have TeaSource teas I absolutely adore—a Darjeeling, an Assam, their Hong Mao Feng and White Peony and Big Red Robe. But I’m new to fine loose-leaf teas, and so far I find the only unflavored Green Tea I like is Hojicha, which is untypical in being roasted. For my tastes, the Dragonwell is far too vegetal. Drinking a tea that tastes like spinach was boiled in it doesn’t make me go “yummy.” I’m told some love vegetal teas. If you do, this might be one you really like. Not for me.

180 °F / 82 °C 2 min, 45 sec

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2 tasting notes

Currently my favorite tea! It has a gentle grassy aftertaste, and is very refreshing.

Flavors: Grass

175 °F / 79 °C 3 min, 15 sec 2 tsp 16 OZ / 473 ML

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52 tasting notes

Really fresh tasting, sweet, and aromatic. You don’t need sweetener. The leaves are long and dance around in my french press while it steeps. The body of the liquor is thin, but full of flavor, absolutely makes you escape to a warm spring day. A delightful mug of tea.

170 °F / 76 °C 2 min, 0 sec

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45 tasting notes

Very sweet, light flavor. A great Chinese green tea.

175 °F / 79 °C 2 min, 0 sec

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1 tasting notes

This is my daily tea. Drinking a ‘fine’ grade Lung Ching is very affordable. It has a very full, ‘roundness’ to the taste. I generally get 2 infusions from each pot.

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13 tasting notes

This is one of the two teas I drink on a daily basis. I brew it at 170 degrees F for 2.5 minutes on the first brew and 5 minutes on the second.

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