Dragon Well Tea (Longjing)
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In the old days, emperors drank tribute teas.

For thousands of years, hundreds of these teas existed. Most perished and were forgotten. Today, only one survives: the Tribute Dragon Well tea.

Every year, the Chinese White House - Zhongnanhai (Central South Sea), or the modern Forbidden City, acquires 500 kilograms of this tea. The growers sell the surplus after meeting the quota.

She is also known as the Queen of Chinese tea.

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Being the most famous tea has invited many imitations. She is not one, but many. Here are the reasons why Tribute Dragon Well tea is so rare:

• Dragon Well tea is now cultivated in 14 provinces throughout China. The only authentic source is the Zhejiang Province.

• Zhejiang produces 15,000 tonnes each year. Its most renowned variety comes from West Lake.

• West Lake is the Champagne region of Chinese tea. It accounts for just 6% of Zhejiang's production.

• There are more than 30 West Lake sub-varieties.

• The No 1 sub-variety is grown in the Lion Peak Mountain (Shifeng).

Only the best tea gardens here bear the Tribute seal. Their teas go directly to the Chinese President: Mr Hu Jintao.

Harvesting takes place once a year in spring over 6 weeks. The tea plants are rested for the remainder of the year to preserve its quality.

Fancy the life of a tea grower?

The highest grade is picked in the first 2 days. They yield the fattest and sweetest tea buds.

Imagine:

The essence of the heaven (mountain air), earth (pristine soil) and men (centuries old handicraft) over the entire year all miraculously concentrated in these little tea buds...

Taste = quality = nutrients.

EGCG and theanine exist in the highest concentration in these young tea buds. UK scientists found that it contains high level of quality markers such as theanine, EGCG and other active compounds.

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HQ's Tribute Dragon Well tea grows at the top of Lion Peak Mountain at an altitude of 700 to 800 meters, well away from road traffic.

This is a Grade 1 National Designated Protected Zone.

The remote locations and protected status make the foggy mountain an area where endangered plants and animals thrive undisturbed by industrialization and pollution.

The high grades are harvested so early in the spring that insects haven't started multiplying.

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Here, the tea is grown in the oldest part of West Lake. The four villages of Weng, Long, Man and Yang are renown locally for producing the best West Lake Dragonwell tea (Xihu Longjing).

HQ's Dragonwell tea is grown in the Weng village, right at the top of the Lion Peak Mountain.

Today, everything is still handpicked and handroasted the traditional way.

It takes a good picker 10 hours to pick 2 kilograms of fresh leaves, which is then made into 500 grams of dried tea.

Dragon Well tea-making is an art form that ranks among the most sophisticated. A novice takes 3 years to master the complex "10 hands movements" and they roast not more than 1 kilogram a day.

These "trained hands" are found only here. Other tea producing regions simply can't make the necessary investments.

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Perhaps the most popular tea sold online, this Tribute Dragon Well tea has received more than 30 positive feedback since I started selling it late March 2007, and the glowing reviews are growing each month.

Here are some of the highlights. Please click on the links to read the full review.

I endorse your tea as the finest Dragon Well tea I’ve tasted, and at this point I have tried, let’s see … six different vendors.  However, there’s no need to expand my horizons further: I’ve found the one for me!

The tea is the best Dragon Well tea I ever tasted. I've lost 25 pounds drinking loose Dragon Well tea in just 6 months.

Many fine Dragon Well teas are strong on the asparagus and chestnut aroma, which are very satisfying to drink and taste.

What seems to distinguish the very good tea from the great is the fresh sweetness and light floral aftertaste that gives the impression of drinking a delicious spring water bubbling out from an outdoor brook.

This effect is mysteriously produced from the best Dragon Well tea leaves, and is elusive. This Special Grade Tribute Dragon Well is wonderful because it gives just such an impression, yet it is strong and full-bodied all the same.

I will score the Jipin grade 93 out of 100.

Brewed in glass Gaiwan at 170f, cooling to 160f as it brews. The glass brewing vessel is a must, as these little leaves perform a lovely dance. Likewise, this tea is at its best served in INAO wine tasting glass.

The shape of the glass makes the most of the subtleties of this brew. Viewed in the glass, the brew is a clear, beautiful, greenish gold color, and could be mistaken for a fine white Burgundy.

The aroma is of roasted chestnuts. Taste are first nuts and toasty grasses with a depth of flavors that includes hints of stir fried vegetables that linger. Nice gan and tingling energy on the tongue followed by a mouth watering finish.

What do you see in your cup of tea? My Green Tea Review by visual inspection.

What's so special about the King grade? My recent review article at Dragon Well King Grade - Like An Oolong?

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Most people love Dragon Well tea because of its roasted flavors. Only an initiated few understand that it has two distinct flavors: natural and artificial.

The best leaves undergo minimal processing to preserve its natural goodness.

The higher grades (King, Jipin) are roasted less. They are made using lighter hand pressure to preserve its natural aroma and savoury richness. This natural inner essence is subtle and long lasting, but harder to grasp for beginners.

The lower grades (A, B) are roasted more. They are made using heavier hand pressure. The taste is extrovert and chestnutty, but this toasty flavors do decline rapidly with each infusion.

Which flavors you like will determine which grade to buy. If you are not sure which grade to buy, I recommend getting the 4-in-1 sample or the A grade to start off.

Picked on the first day of the season on 19 March 2009, the King grade is picked by the "boss" (HQ's family) and pan-roasted with the tiniest amount at a time.

You will struggle to find her even in the most expensive tea shop in China. The tea garden harvests only 2 kilograms this year. One word of warning: this is not a tea that will meet you halfway. So come prepared.

Externally, her fat buds are almost identical to Jipin grade. When brewed, her liquor is a delightful faint emerald due to its high chlorophyll content.

What's most fascinating is the mouth flavor, which is a penetrating orchid that travels up the nose and down the throat - almost like an oolong in disguise.

She comes in 12.5 grams packets.

Picked from 19 to 21 March 2009, this best-seller is a must-try for any loose tea fan.

The one-bud-and-two leaves are fat and sweet. Dried leaf is a fragrant nutty. When matures in June, she brews a heavenly cup of full body "floral" water that boasts a deep buttery flavor.

Too much leaves or too hot water? No problem. Well known for its long sweet aftertaste, she never gets over-extracted.

This grade comes in 25 grams packets.

Picked from 22 to 25 March 2009, her leaves are more slender than Jipin grade.

I remember her fondly as she is the first tea I sold in Amazing-green-tea.

Customers feedback was tremendous: they said she was the best they ever had.

(That was before I launched the Jipin grade, of course!)

This grade comes in 50 grams packets.

Picked from 2 to 5 April 2009, this A grade is more roasted, yet still rich and smooth. With a faint bitterness, she lasts three infusions.

This grade comes in 50 grams packets.

Picked from 6 April 2009 onwards, this latecomer is considered a Pre-Rain. Consisted of more matured leaves, he is more masculine and tannic than the higher grades.

The external appearance is messy and untidy, but it is the taste and flavor that betray his "tribute" parentage - perhaps a reason why this B grade is often sold as a Pre-Ming in Hangzhou city?

The B grade is only available as in the 4-in-1 sampler, or as a standalone 400 grams bulk quantity.

He comes in 50 grams packets.

The Hangzhou City Government issues a small quantity of authenticity certificates to the 9,000 tea gardens in West Lake. They are available to buyers upon request.

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4-in-1 Combo	50 grams Regular
12.5 grams of 4 Grades	Price: $28.95
Jipin, AAA, A, B

King Grade	12.5 grams Regular
	Price: $30.95
Jipin Grade	25 grams Regular
	Price: $25.95

AAA Grade	50 grams Regular
	Price: $33.95

A Grade	50 grams Regular
	Price: $17.95

B Grade	50 grams Regular
	Price: $11.95

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Pour hot water of 185 Fahrenheit (85 degrees Celsius). Cover and steep for about 5 minute. Decant and leave about one-third to use as seed for the next infusion.

Infuse for another 2 to 4 times with progressively shorter steeping times.

How much tea to use? Standard recommendation is to brew 3 grams in a 6-ounce cup (150 millimeters).

My personal preference is to brew a tiny amount (say 1 gram) in an 8-ounce cup (225 millimeters). This corresponds to the amount of tea shown on the right.

As you gain more experience, try using different temperature to find your personal sweet spots. Higher quality tea can withstand higher temperature.

The higher grades (AAA and Jipin) yield good results near boiling point with a small amount of leaves.

The higher the tea quality, the more easily it loses its flavor. Put some effort and it should keep fresh for a year.

If the tea is sealed, keep in a freezer. Cover with a box to insulate from temperature change. Leave to warm to room temperature before opening. This prevents condensation.

Once the package has been opened, store away from light, moisture, smell and heat in an airtight container.

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