Zhejiang Longjing (Dragon Well) Tea Ceremony

Origin

West Lake, Hangzhou, Zhejiang Province

Description

Longjing (龙井) — Dragon Well green tea from Hangzhou's West Lake area — is China's most celebrated green tea. The top-grade ming qian (pre-Qingming) leaves are hand-fired in a wok over low heat using a distinctive pressing-flattening motion that creates the characteristic flat leaf shape. The brewing ceremony (gongfu cha adapted for green tea) emphasises low water temperature and short steeping.

The Thread

• Japanese gyokuro — premium shaded green tea ceremony
• Taiwanese high mountain oolong — similar precision brewing
• Darjeeling first flush — seasonal harvest premium tea tradition

Flavour Context

Vegetal, fresh, slightly sweet; chestnut and beany notes in premium grades; clean finish with lingering sweetness (hui gan)

Key Principles

Water temperature: 75–80°C maximum — boiling water destroys delicate catechins and turns tea bitter

Leaf quantity: 3g per 150ml cup — generous but not overwhelming

First steep: 30–45 seconds only for premium longjing

Watch-glass method: tea floats vertically as catechins hydrate — this is the sign of quality

The cup is never more than 70% full — leaving room for the aroma to develop

Pro Tips

{"Pre-Qingming Festival (early April) harvest is most prized — tender early leaves have sweetest character","The Lion Peak (Shi Feng) production area produces the benchmark longjing; Meijia Wu is second tier","After three infusions, remaining leaves can be eaten — a traditional practice at tea houses"}

Common Mistakes

Using boiling water — the most common error; ruins premium longjing irreversibly

Too long steeping — premium longjing extracts bitterness in over 60 seconds

Wrong vessel — glass cup (transparent) is traditional for longjing to observe the leaf unfurl

Source

Land of Fish and Rice — Fuchsia Dunlop