“Dragonwell is probably my favorite tea to drink, and this one from Red Blossom Tea is delicious. The dry leaves have a wonderful and fresh aroma that you would expect to find in a 2010 pick. The...” Read full tasting note
“Very buttery with a full mouthfeel that the Panan Supreme (which is also fantastic) just doesn’t have. The aroma is a heavenly combination of stone fruits. First and second infusions were great,...” Read full tasting note
“LOVE IT!!!!!!” Read full tasting note
“Dragonwell was my first love among loose leaf teas going on 5 years ago. I don’t get back to San Francisco nearly as often as I used to but I always make it a point to stop by and stock up. This...” Read full tasting note
Gathered the mid-March 2010 from the Shi Feng Shan, one of the most renowned Dragonwell producing areas of Zhejiang Province. Each bud and single leaf, a combination that is often called Qichiang or “Flagged Spear”, is then pan-fired by hand in small batches.
Shifeng Dragonwells are unique amongst Dragonwell teas: the leaf variety produces larger rounder leaf buds with a distinctive golden sheen – and pan-firing is typically done at lower temperatures but for a longer period of time. This tea is organic, but not certified so.
Shifeng styled Dragonwells are typically heartier, with a rich, buttery quality that is a result of leaf variety, terroir, and tea making style.
Water Temperature: 175°, or when very small bubbles appear on the water’s edge.
Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1 minute. May be infused multiple times.
Recommended Method: Gaiwan, Teapot, Infuser
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