Fancy Grade Dragon Well Tea From Hangzhou

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Chestnut, Grass, Honey, Nuts, Nutty, Sweet
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Kirkoneill1988
Average preparation
170 °F / 76 °C 1 min, 15 sec 4 g 9 oz / 275 ml

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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
    89
  • “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
    100

From Yunnan Sourcing

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 View company

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2 Tasting Notes

89
98 tasting notes

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 with a sweet grass backdrop. Got a few leaves in this cup and the are really tinder with a touch of bitterness.

The second cup is noticeably sweeter. More of an even blend between honeyed grass and chestnuts.

Third cup has some melon notes in addition to the previous.

This is really good! I’ve been adding water and sipping throughout the day and loving it!

Flavors: Chestnut, Grass, Honey

Preparation
140 °F / 60 °C 2 min, 0 sec 4 g 10 OZ / 300 ML

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100
673 tasting notes

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 of sweet grass and more of a chest nut smell

when i taste the brewed tea, it tastes sweet like sweet grass with heavy chestnut flavor.

many thanks to scott wilson and yunnan sourcing for this lovely tea!

Flavors: Chestnut, Grass, Nuts, Nutty, Sweet

Preparation
200 °F / 93 °C 0 min, 30 sec 4 tsp 8 OZ / 250 ML

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