Fancy Grade Dragon Well Tea From Hangzhou

A Green Tea from


84 / 100

Calculated from 2 Ratings
Tea type
Green Tea
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Green Tea
Chestnut, Grass, Honey, Nuts, Nutty, Sweet
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Loose Leaf
Not available
Typical Preparation
Use 9 oz / 275 ml of water
Set water temperature to 170 °F / 76 °C
Use 4 g of tea
Steep for 1 min, 15 sec
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2 Tasting Notes View all

“The try leaves smells amazingly sweet! Wish there was a way to share aromas over the internet, lol! The taste in the first cup is grassy and nutty with the overriding flavor being that of chestnuts...” Read full tasting note
“when i smell the leaves dry, they smell sweet like sweet grass. when i smell the leaves wet, they smell sweet like sweet grass with hints of chestnut. when i smell the brewed tea, it smells lightly...” Read full tasting note


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.

This grade of tea has slightly larger leaves than the higher grades, but has a robust and thick taste with a nutty fragrance. It is sweet at first but gradually coats the back of the mouth and throat with a very slight astringency and a pleasant bitterness. The taste and aroma last through many infusions!

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. This tea is exceptionally high in vitamin C and catechins!

Experiment with amount of leaves, amount of water, and infusion times to reach your preferred strength of tea.

About Yunnan Sourcing

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