long jing dragon well green tea
long jing dragon well dry tea leaves
long jing dragon well tea liquor in cup
long jing dragon well wet tea leaves floating in cup


Long Jing - Dragon Well - Green Tea

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This tea is revered throughout China. However, over the years, Taiwan has developed its distinctively own version. The cultivar used here is originally an oolong cultivar, although these days mostly used for green tea production. The leaves grow larger and a deeper green. True to tradition, during processing the leaves are pan heated in large woks and repeatedly hand-pressed to achieve their characteristic flattened shape. As well as halting oxidation, this method also brings out a rich nutty profile. Despite its enduring popularity, this tea is becoming increasingly difficult to source in Taiwan as local producers find it hard to compete with the product coming out of China and instead prefer to focus on teas which are more unique to Taiwan. Harvested during early spring, those plucked before Qing Ming are known to have especially delicate flavours; whereas those plucked somewhat later, before Gu Yu, aka the Grain Rains, are known to hold more infusions. To truly enjoy all the subtle flavours of this tea, we recommend drinking it moderately hot.


● Harvest: last week March 2021
● Location: Sanxia, New Taipei City, Taiwan
● Altitude: 300-500m
● Cultivar: Qing Xin Gan Zai

● Method: hand-picked
● Pluck: bud plus 2 leaves
● Oxidation: 0-10%
● Roast: none

Tasting notes

● Dry leaf: twisted and flattened whole leaves, forest green colour with white fuzzy shoots
● Wet leaf: unfurls fully, unbruised
● Liquor: vanilla colour, pale yellow-green hue

● Dry leaf: hay, nori, mung bean, pecan
● Wet leaf: citrus zest, elderflower
● Empty cup: sweetsop, gooseberry

● Taste: toasted soybean, rice puffs, champignon
● Aftertaste: tahini, hazelnut
● Mouthfeel: cleansing, dry, medium astringency

long jing dragon well flavour wheel by oolongtime

Brewing tips

The following tips are for your guidance.
Please feel free to adjust to taste.

Gongfu style
● 3-4g per 100ml at 80°C (175°F)
● 20-30 secs for 1st steep
● add 5-10 secs for each re-steep
● 3-5 steeps total

Western style
● 0.8-1g per 100ml at 80-85°C (175-185°F)
● 2 mins for 1st steep
add 30-60 secs for each re-steep
1-2 steeps total

What our customers say

Based on 3 reviews LEAVE A REVIEW

Customer Reviews

Based on 3 reviews
Charles Rivera
Brothy. Floral. Nutty.

I like to think that Taiwanese green teas are somewhere in between Japanese and Chinese. Brothy like the Japanese ones and floral like the Chinese ones. But then Longjing also has that extra dimension of being nutty due to the pan frying. Just an allround good balance.

Adeline Dubois
my first Taiwan green tea

My first green tea from Taiwan! Merci!

Benjamin Koh
soymilk and nuts

Was curious to see how this would stack up against mainland Chinese versions. Not bad at all. Reminiscent of soymilk on the first sip, but after a few more, that trademark nuttiness starts to develop. Even found a small fluff ball, must be good!