Longjing, also known as Dragon Well, is one of China’s most famous green teas, known for its flat, hand-pressed leaves and sweet, chestnut-like flavor.
Named for a well near Hangzhou where legend says a dragon once lived, Longjing is traditionally pan-fired in wide, shallow woks, a process that flattens the leaves and gives them their signature smooth, sword-like shape. This is a key difference from Japanese green teas like Sencha, which are steamed rather than pan-fired, resulting in a rounder, less vegetal flavor for Longjing with notes of roasted chestnut and a light, refreshing finish. The best Longjing is harvested in early spring, before the Qingming festival, when the youngest, most tender buds are picked by hand. Quality and price vary widely depending on region and harvest timing, with authentic West Lake Longjing from Hangzhou commanding the highest prices. Because it’s mild and well-balanced, Longjing is often recommended to people trying green tea for the first time.
