It began as mountain tea grown by Buddhist monks in Hangzhou temples during
the Tang Dynasty (618–907).
It became a tribute tea in
the Song Dynasty (960–1279)
Longjing received its name from
the Dragon Well spring in
the Yuan Dynasty (1271–1368)
It gained imperial recognition
from Emperor Qianlong in
the Qing Dynasty (1644–1912)
Today, it ranks as the number one Chinese green tea and holds a National Geographical Indication status.
Tea garden in Mountain Valleys
100% pesticide-free. Physical pest control only
Crafted using traditional processing methods
Hand-plucked tender spring buds
Direct from Origin
West Lake Scenic Area
Zhejiang Province ,Hangzhou,China
Flavor Summary
The first infusion delivers an intense roasted bean aroma, followed by a fresh, sweet and brisk taste with a long-lasting, spring-like sweet aftertaste. Premium Longjing hides a subtle orchid fragrance beneath the bean note.
Bioactive Compounds
Catechins (EGCG)
The most core antioxidant in green tea, with potent free-radical scavenging, anti-inflammatory, and anti-cancer bioactivities.
Amino Acids (L-Theanine)
green tea its refreshing umami taste, relaxes nerves and improves sleep quality.
Caffeine
caffeine stimulates alertness and, together with L-theanine, induces a state of relaxed focus.
Vitamins
Vitamin C and Vitamin E, which help fight oxidation and boost immunity.
Green tea
Brewing guide
in chinese gongfu way
Use a small teapot with a capacity of 120 to 150 ml.
Rinse teapot with boiling hot water to preheat
Swirl the leaves gently in the vessel to awaken the aroma.
Pour in about one-fifth full of boiling water to fully saturate the tea leaves.
Fill the vessel with hot water at 185°F (85°C).
Cover the lid and steep for about 10 seconds
Empty the teapot completely to prevent over-steeping
The liquor is a clear, pale green with a bright, translucent sheen.
