Shi Feng Long Jing (Shi Feng Dragon Well)
Green Tea 2020
The most famous green tea in China, handmade from 70+ year old tea bushes of the original Long Jing (Dragon Well) cultivar. Deep complex character with rich flavor and an unusually nutty aroma.
- Tea Origin
- Shi Feng Mountain, West Lake, Hangzhou City, Zhejiang Province, China
- Tea Bush
- Long Jing Lao Cha Shu Quntizhong (Original Old Dragon Well Bush)
- Tea Master
- Weng Shun Qin
- Harvest Time
- March 23rd - 25th
- Picking Standard
- One bud, two leaves
Shi Feng Long Jing (Shi Feng Dragon Well) has a rich and complex flavor that changes as you drink. This singular tea experience is created by a combination of traditional growing practices, slightly later harvest time, and the now rare processing style done entirely by hand.
The leaves are harvested at a plucking standard of one bud and two tender leaves. Compared to our Da Fo Long Jing, Shi Feng has a deeper, nuttier flavor and a more complex aftertaste. Owing to its traditional processing, the tea’s aroma is not grassy — it is an uncommon combination of gentle floral notes and a nutty toasted soybean character.
Shi Feng Long Jing is the most famous green tea in China, but few have tasted the original, which grows on Shi Feng Mountain in Hangzhou City around the beautiful scenic West Lake. Shi Feng Mountain is the original center of Long Jing tea production around this area and the most highly prized.
We are privileged to offer Shi Feng Long Jing directly from Weng Shunqin, daughter of the famous tea master Weng Shangyi. The Weng family has been making traditional tribute tea by hand for generations. Mr. Weng Shangyi, who made Shi Feng Long Jing for us since 2007, sadly passed away in 2019 at the age of 90. The Weng family continues to be highly involved in supervising the production of this entirely handmade tea by Weng Shangyi’s apprentices. They still use the leaves from tea bushes passed down in the family. Their garden is populated by 50 to 60 year old seed-grown quntizhong heirloom tea bushes that have strong, deep roots. Most Dragon Well on the market is made from a commercial cultivar known as Long Jing #43 (our Da Fo Long Jing is made from this bush). Government trade groups have heavily promoted this tea bush over the last several decades, but the Weng family has insisted on keeping their older bushes. Their yearly duty is to sell the earliest, best three kilos to the government before they can begin selling tea to anyone else.
This particular tea is harvested at the end of March, before the Qing Ming Festival on April 5th. Fresh leaves are brought back from the fields and allowed to wither for a couple of hours before they begin the firing process to fix them from oxidation. After an initial machine firing, the tea is left to sit for another 3-4 hours before being fried two more times in the wok. (Note: this initial machine firing is insisted upon by the local government as of 2008.)
For the hand frying step in the wok that develops Long Jing’s nutty character, the tea maker first pan fires about 150 grams of tea at a time to shape the leaves and remove some of their moisture. In the third and final fry, more leaves can be fried at a time since the they have shrunk from losing moisture. At the end, the tea leaves are just 5-6% water. Any dryer and they would break easily; any wetter and they would not be shelf stable for long. The tea maker judges the tea’s progress with eyes and hands alone, relying on an intuitive sensitivity built by decades of experience to tell them when it approaches completion.
Good quality Dragon Well dry leaves will be even and uniform in size, showing they were picked in the same season, not a blend. The tea color is very clear and lightly green. When the tea is brewed, you can see the plucking standard and not much tea dust or broken leaves. We hope that you will enjoy the full-bodied flavor of this remarkable tea. Appreciate the light yellow green tea color and unique fresh fragrance that gently develops over many infusions. A truly remarkable tea!
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Shi Feng Long Jing (Shi Feng Dragon Well) brewing guidelines
Teaware: 12 oz. glass or porcelain pot
Amount: 1 Tbs of tea leaves (4 grams)
Water: 185°F filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 5 infusions. Add a little more time for each subsequent infusion.