West Lake, Zhejiang · Core Production Zone
Dragon Well. The most celebrated green tea in China — and for good reason. Pan-fired by hand in a hot wok, the flat, sword-like leaves carry a toasted chestnut sweetness that has defined Chinese tea for centuries. Our Longjing comes from the core West Lake production zone, harvested pre-Qingming when the leaves are at their most tender.
| Type | Green tea (pan-fired) |
| Cultivar | Longjing #43, Qunti (heritage) |
| Harvest | Pre-Qingming (late March – early April) |
| Elevation | 200–400m, West Lake core protected zone |
| Soil | Quartz-rich sandy loam, excellent drainage |
| Craft | Ten hand-movements in a 200°C wok: pressing, shaking, tossing, flattening |
Flat, sword-like leaves. Pale celadon with a slight yellow-green hue — the colour of early spring. When brewed, the leaves stand upright in the glass, a signature of authentic West Lake Longjing.
Toasted chestnut, fresh-cut grass, a whisper of sweet pea blossom. Warm and inviting — the fragrance of a spring morning in Hangzhou.
Round and smooth — almost buttery. The roast is gentle: chestnut and edamame, with a vegetal sweetness that stays bright. No bitterness. No astringency. A tea of quiet confidence, not drama.
Clean and fleeting. A soft nuttiness lingers, like the memory of warm grain. The aftertaste is gentle — this is not a tea that shouts, but one that stays with you.
80°C · 3g · 200ml tall glass
No rinse. Steep: 60s / 45s / 60s
Three infusions. Use a tall glass — watch the leaves dance and stand upright. Never use boiling water; it scalds the delicate leaves and releases bitterness.
4g · 500ml cold water
Refrigerate 4–6 hours
The chestnut gives way to a crisp, cucumber-like freshness. Clean and elegant. An ideal summer companion — subtle enough to drink all day.