(Part I of X in a series on understanding classic teas)
Other names: Longjing Long Ching, Lung Ching, or other combinations of these spellings
Origin: Hangzhou area of Zhejiang Province China
Dry leaves:
- Less than 1 inch in length, pressed flat by pan-searing. The leaf in the upper right corner of the picture (right) is the more ideal size and shape.
- Lush green of early spring grass, avoiding leaves that show signs of yellowing or dull color
- Rice aromas of wild rice or fragrant Thai rice
Wet leaves:
- Wet leaves appear greener than dry
- Leaves open to reveal a bud and 1-2 leaves
Liquor:
- Bright yellow color with faint green tinge
- Rich aromas of evoking rice, cashew, and bok choy notes
- Light-to-medium astringency
- Light brothy texture
Any discussion of fine Chinese green tea will likely involve mention of dragonwell tea. Descriptions of dragonwell may include remarks on the grade or quality of the tea, like Shifeng (Lion’s Peak), Sparrow’s Tongue (Queshe), but literature and usage of these terms gets quite confusing and even inconsistent. It is better to ignore these monikers and evaluate the tea on its actual qualities.
What we do know is that teas in the Hangzhou area have been appreciated for centuries. Dragonwell became an imperial tribute tea during the Qing Dynasty in the 1700s. As quality water remains a critical factor in drinking tea, the dragonwell name is based on a local well in the Hangzhou area. Legend has it that a dragon resided in the well.
Harvest time helps determine the quality of dragonwell. China’s traditional calendar followed the lunar cycle, and recognizes the early springtime festival known as Qing Ming (roughly translated as “Clear Brightness”). Dragonwell harvested before Qing Ming consists of the earliest buds/leaves with higher concentrations of all the goodness the plant stored-up for the spring flush. Qing Ming falls on a different date each year on the modern (solar) calendar, and these teas are labelled as “pre-qing,” “pre-rain” or “ming qian.”
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