Long Jin

This famous Chinese tea is often considered the best of the best in the world of Chinese tea. This particular tea is our top grade and was hand selected by our certified tea sommelier on the Chinese spring tea tour. The tea comes from the breath taking city of Hangzhou in Zhejiang Province. This city has become very important to the study, history and development of tea. The city houses the national tea museum, an Agricultural University and the Tea Research Institute. With the city being the cultural hub of the Chinese tea world, it is no surprise that the Long Jing tea is as incredible as it is. The leafsets are picked with a plucking standard of one bud with two leaves. The leafsets are then fixed and fried in woks by hand, giving the Long Jing its toasty flavour. The leaves are then flattened so the two leaves appear as one. This tea is high in vitamin C and some studies have shown it to contain a higher concentration of antioxidants than other Chinese green tea.

Other Names: Dragon Well, Lung Ching

Region: ShiFeng Village, Hangzhou, Zhejiang Province. China.

Appearance: The dry leaves are strong, but smooth to the touch. Flat and long, they are spear like. Though the leaves look like they are individual leaves, they are actually a full leafset pressed together. The leaves have a roasted and toasty aroma.

Taste: The brewed tea has a heavy thick flavour, sweet and toasty. The sweetness is more vegetal than other Chinese green teas, but it perfectly accompanies the roasted, nutty flavour achieved by searing the leaves in woks.

Steeping Guide:

Teaware: Glass or ceramic Gai Wan

Amount: 3g /1½ teaspoons

Temperature: 80°c (176°F)

Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can also been re-steeped 4 times.