Shifeng Longjing (Shifeng Dragon Well)

Green Tea 2021

The most famous green tea in China, handmade from 70+ year old tea bushes of the original Longjing (Dragon Well) cultivar. Deep complex character with rich flavor and an unusually nutty aroma.

This year’s 2021 Shifeng Longjing was made with leaves from the earliest harvest from March 28-29. Mr. Chen processed this batch with extra care to bring out the tea’s reticent orchid florals alongside its customary toasty notes. The resulting brew is nuanced and complex.

Clear selection

Tea Origin
Shifeng Mountain, West Lake, Hangzhou City, Zhejiang Province, China

Tea Bush
Lao Chashu Quntizhong (Old Heirloom Tea Bush)

Tea Master
Chen Xiaochao and Weng Shunqin

Harvest Time
Late March

Picking Standard
One bud, two leaves

Shifeng Longjing (Shifeng 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. 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. Compared to our Da Fo Longjing, Shifeng Longjing has a deeper, nuttier flavor and a more complex aftertaste.

Shifeng Longjing is the most famous green tea in China, but few have tasted the original, which grows on Shifeng Mountain in Hangzhou City around the beautiful scenic West Lake. Shifeng Mountain is the original center of Longjing tea production around this area and the most highly prized.

The Longjing tea makers of Wengjiashan in West Lake

We are privileged to offer authentic Shifeng Longjing directly from Chen Xiaochao, who was an apprentice of the famous tea master Weng Shangyi. Mr. Weng Shangyi, who made Shifeng Longjing for us since 2007, sadly passed away in 2019 at the age of 90. Mr. Chen has been working for the Weng family making Dragon Well tea for over 20 years. He still makes this historic tea entirely by hand using leaves from bushes grown in the Weng family’s tea garden in Wengjiashan.

The Weng family has been making traditional tribute tea by hand for generations. They still use the leaves from tea bushes passed down in the family. Weng Shangyi’s daughter, Weng Shunqin, is a knowledgeable tea maker in her own right who now looks after the management of the family tea gardens. Their gardens are 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 Longjing 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.

Making traditional handmade Shifeng Longjing

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 Longjing’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.

Shifeng Longjing (Shifeng 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.