Long Jing


The distinctive, flattened buds of Long Jing, often known as Dragonwell, are renowned for their chestnut flavour. Superior examples such as this offer more: a full, vegetal body, like cooked asparagus or spinach, nevertheless remains as bright and fresh as its leaves appear, graced by a buttery mouthfeel. Sourced from Zhejiang near the beautiful Thousand Island Lake, the softening leaves floating in a glass pitcher may suggest nothing so much as the vibrant colours and unusual forms of this neighbouring landscape, while its rich aromas waft toward the nose, infusion after infusion.

For a more affordable and roasted version, consider our Long Jing Classic.

  • ORIGIN:  Qian dao hu, Chun'an, Hangzhou, Zhejiang, China
  • MEANING:  Dragon well (long jing)
  • CULTIVAR:  Wu niu zao
  • HARVEST TIME:  March 21, 2020
  • TASTE:  Asparagus, chestnut, buttery

  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 4 infusions: 60, 60, 90, 120 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.


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