Dragon Well (Long Jing)

↑About Dragon Well (Long Jing)

Dragon well tea, Chinese long jing(龙井/龍井) or lung ching, is a type of pan-fired green tea from China. It originated in Zhejiang province, near Hangzhou, where it is still produced.

Teas in the style of dragon well are now also produced elsewhere in Zhejiang, and in other provinces, including Anhui and Shandong, and even in other countries, such as Taiwan. Sometimes these teas are labelled and sold as dragon well or long jing, whereas other times they are not.

Dragon well is characterized by its unusual shape and characteristics of the dry leaves--long, flat, and very light weight.

Long jing is available in many different grades with widely variable prices. Some of the higher-quality dragon well teas are considered highly desirable and can be very expensive.

Brewing dragon well / long jing

Long jing can be brewed similar to most other Chinese green teas. When measuring out the tea, keep in mind that the flat nature of the tea leaf can make the same amount of tea occupy less space than other loose-leaf green teas.

In her post Brewing Long Jing (dragonwell), Gingko Seto of Life in Teacup recommends brewing this type of tea using water that is 185°-195°F (85°-90°C), a little hotter than for some green teas. Stephane of Tea Masters goes into a little more depth in his posts Dragon Well - Long Jin - facts and experiments and 3 brewing methods for Lung Jing tea, explaining that most tea shops recommend cooler temperatures (140°-160°F or 60°-70°C), but that higher temperatures are better for extracting flavor, and that high-quality long jing will usually not taste too bitter even when the water temperature is high.

Another tea called "dragon well"

A Yunnan green tea which is also called Bao Hong Tea (宝洪茶), is called Yi Liang Long Jing (宜良龙井), meaning Yi Liang Dragon Well. This tea does resemble the traditional dragon well in processing and appearance, but less in taste.[1]

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