Legends of Dragon Well Tea
Various legends and historical accounts attempt to explain the name of this green tea.
According to one legend, while drilling a well in the Tianmu Mountains, inhabitants noticed a rock in the shape of a dragon. This discovery inspired their imaginations and the well became known as the “Dragon Well”.
A few centuries later, a temple was built near this well, and tea was cultivated there by the temple’s monks and served to visitors; the green tea was named after the well.
Another legend claims that the name originated from a deep well on the southern shores of West Lake, where the water is exceptionally dense.
Light spring rain fell into the well and floated on the water’s surface, which started to move and twist, resembling the movement of a Chinese dragon. Locals believed that the dragon’s spirit was alive in the well.
Another legend attempts to explain the origin of the loose tea leaf’s distinctive “flat shape”: when visiting a tea garden, an Emperor picked some leaves and placed them in his pocket. Shortly afterwards he learned that his mother was gravely ill.
Upon his return to the palace, the Emperor sat beside his Mother’s bed, and she asked him what the wonderful aroma was that he had brought back with him.
Remembering the tea leaves, he reached into his pocket and discovered that they’d been flattened, and had some tea made for his mother. Legend has it that the tea cured her. As a mark of respect, all Long Jing tea has been made this way ever since.
How is Long Jing tea made?
The first harvest for Long Jing tea is picked just before the Qingming, (清明节), festival that falls in the first week of April. It’s known as the ‘Pure Brightness Festival’, which marks arrival of spring.
During the festival, families visit the tombs of their ancestors to make ritual offerings and clean the gravesite. Although the festival has no connection to Long Jing tea, it aligns with other green tea harvests.
The first harvest after a long winter has a higher concentration of amino acids, and lower levels of catechins, making the taste of tea leaf sweeter and more complex.
Teas that are picked pre-Qingming are prized for their tender buds and delicate aromas. The quantity of leaves harvested during this time is very small, and the leaves are more expensive.
To produce Long Jing tea, only leaves from the first flush of growth that have one or two top leaves per bud are harvested, leaving the lower leaves of the tea plant untouched.
After the morning harvest, the tea leaves are withered for about 5 hours in a cool, dry climate. Next, the leaves undergo 2 rounds of pan-frying that last for 10 minutes each.
Traditional pan-frying for this tea requires large woks and very high temperatures. Tea leaves are stirred continuously by the hands of experienced tea farmers, to create the iconic flat shape of Long Jing tea leaves.
As this tea is the most frequently copied tea in China, it must be noted that the majority of Long Jing teas on the market are produced outside the region of origin, often in other provinces.
How to brew Long Jing tea?
This tea is best brewed with fresh spring water, heated to 80C for 2-3 minutes. For one cup, (250ml), use 3g of tea. Long Jing tea can be brewed multiple times.
What is the taste of Long Jing tea?
Pan frying gives Longjing tea a slightly roasted, nutty taste. The Jade-green liquid releases a gentle, vegetal aroma. The finish is long and mildly astringent, with a remarkable balance between sweetness and strength.
You May Also Like
-
Sip Your Way to Wellness: The Green Tea
LEAVE A COMMENT