Our studio is in Hangzhou, and you cannot live here long without falling for Longjing, or Dragon Well tea. Grown in the hills around West Lake, it is one of China's most famous green teas.
Where it grows
Traditional Longjing comes from villages in the hills west of West Lake, such as Shifeng, Longjing, Wengjiashan, Yunqi and Hupao. Mist, rich soil and mild temperatures give the leaves a gentle sweetness. Tea grown in this core area is often labeled "West Lake Longjing".
Imperial fame
Longjing has been praised since at least the Ming dynasty. A popular story says the Qianlong Emperor visited the Shifeng hills in the 18th century and named eighteen tea bushes in front of Hugong Temple as imperial tea. Visitors still come to see them today.
How it's made
Longjing is pan-fired by hand in hot woks. Tea makers press the leaves flat against the wok with their palms, which stops oxidation and gives Longjing its flat, sword-like shape and toasted chestnut aroma. The best leaves are picked before Qingming festival in early April and called "Mingqian" tea.
How to enjoy it
Use water around 80°C.
Watch the flat leaves stand up and dance in the water.
Expect a fresh, nutty taste with a sweet finish.
When you visit Hangzhou, a walk through the tea villages in spring, ending with a cup brewed on the spot, is one of the city's quiet pleasures.