Long Jing (Dragon Well) Tea: A Guide to China's Famous Green

In short: Long Jing, or Dragon Well, is a pan-fired green tea from the hills around West Lake in Hangzhou, China. Its flat, sword-shaped leaves brew a pale jade cup that tastes sweet, nutty and lightly toasted, often compared to fresh chestnuts and spring peas. Brew 2-3 g per 8 oz (240 ml) of water at 175°F (80°C) for 2-3 minutes, and expect two or three good infusions.

Ask a tea lover in China to name the country's most famous green tea and the answer is almost always Long Jing. It has been served to emperors, given to visiting heads of state and sipped in Hangzhou teahouses for centuries. The good news is that you do not need a teahouse to enjoy it: a tall glass and a kettle you can set to 175°F are enough.

What is Long Jing tea?

Long Jing (龙井, pronounced roughly "long jing") means "Dragon Well". The name comes from a spring near Hangzhou, in Zhejiang province, where legend says a dragon lived. The tea grows on the hills around West Lake, a landscape so tied to the tea that the best-known grade is simply called West Lake Long Jing.

Like all green tea, Long Jing comes from the Camellia sinensis plant and is not oxidized. What makes it different is how it is shaped and dried: by hand, or by machines that copy the hand movements, in hot woks.

How Dragon Well is made

The flat shape is the signature of the tea, and it comes from a careful process:

1. Plucking: in early spring, pickers take one bud and one or two young leaves. The earliest harvest, before the Qingming festival in early April, is the most prized.
2. Spreading: the fresh leaves rest for a few hours to lose a little moisture.
3. Pan-firing: the leaves go into a hot wok, where heat stops oxidation and locks in the green color.
4. Pressing and shaping: the tea maker presses, pushes and shakes the leaves against the wok with an open palm, flattening them into smooth blades.
5. Final firing: a second round in the wok dries the leaves and gives them their gentle toasted note.

Pan-firing is the key difference from Japanese green teas such as sencha, which are steamed. Steaming keeps a grassy, marine taste; pan-firing gives Long Jing its warm, nutty sweetness. If you like the Chinese style, our guide to Chinese green tea styles covers its close relatives.

What does Long Jing taste like?

A good cup of Dragon Well is smooth and gentle, with very little bitterness when brewed at the right temperature. Typical notes include:

• Roasted chestnut or toasted soybean, from the pan-firing.
• Sweet spring vegetables, like fresh peas or butter lettuce.
• A soft orchid or floral hint in higher grades.
• A clean, slightly sweet finish that lingers after you swallow.

The liquor is pale yellow-green and very clear. Higher grades taste rounder and sweeter; everyday grades are a little more toasty and robust, which many people prefer for a daily cup.

Long Jing grades at a glance

You will see Dragon Well sold under several names. This table shows what the labels usually mean:

Look for flat, smooth, evenly shaped leaves with a jade to yellow-green color and a fresh, toasty smell. Dull, broken or brownish leaves usually mean an older or lower grade.

Two good starting points: Long Jing Dragon Well is a nutty, easy everyday Dragon Well, and Supreme West Lake Long Jing Dragon Well is the sweeter, more refined choice for a slow afternoon.

How to brew Dragon Well tea

The most common mistake is water that is too hot. Boiling water cooks the leaves and turns the cup bitter. Aim for 165-180°F (75-80°C), which is about the point where the kettle starts to hiss, or let boiled water rest for 3-4 minutes.

In a tall glass (the Hangzhou way)

1. Put 2-3 g (about 1 heaping teaspoon) of leaves in a glass that holds 8-10 oz.
2. Pour in a little water at 175°F (80°C), just enough to cover the leaves, and wait 30 seconds while they open.
3. Top up the glass and watch the leaves drift and stand upright.
4. Sip after 2-3 minutes. When the glass is one-third full, top up with more hot water. You can do this two or three times.

In a teapot or gaiwan

A glass or porcelain pot is best because it does not hold on to old aromas. You can find suitable ones among our teapots.

Caffeine and when to drink it

Long Jing contains caffeine, usually a little less than a cup of black tea and much less than coffee. The exact amount depends on the grade and how long you steep it; shorter steeps and cooler water give a lighter cup. Most people enjoy it in the morning or early afternoon. Its gentle, nutty taste pairs well with light foods such as steamed fish, rice dishes, dumplings and mild cheeses.

How to store Long Jing

Dragon Well is at its best within the first months after harvest. Keep it in an airtight, opaque container away from light, heat and strong smells, and close the bag tightly after each use. A cool cupboard is fine; if you buy a larger amount, keep a small jar for daily use and leave the rest sealed. Explore more pan-fired teas in our Chinese green tea collection, or browse all green teas.

Frequently asked questions

Is Long Jing the same as Dragon Well?

Yes. Long Jing is the Chinese name and Dragon Well is its English translation. Both refer to the same flat, pan-fired green tea from Zhejiang province.

Why are Long Jing leaves flat?

The leaves are pressed by hand against a hot wok during firing. This shapes them into smooth, flat blades and gives the tea its toasted, nutty flavor.

What temperature should I use for Dragon Well tea?

Use water at 165-180°F (75-80°C). Boiling water makes the cup bitter and flattens the sweet, chestnut-like notes.

Can I eat the leaves after brewing Long Jing?

Some people in Hangzhou do. The soft brewed leaves are tender and are sometimes cooked with shrimp in a classic local dish, Long Jing shrimp.

How many times can I steep Long Jing?

Two or three times in a glass or teapot, and four or five times in a gaiwan with short steeps. Add 15-30 seconds to each new infusion.