Shi Feng Long Jing (Shi Feng Dragon Well)

Green Tea 2019

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.

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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
Late March

Picking Standard
One bud, two leaves

Shi Feng Long Jing, also known as 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 practice, picking standard, and processing methods.

This picking standard is one bud to 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 over a smack of 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 Shan in Hangzhou City around the beautiful scenic West Lake. Shi Feng Mountain is the original, most prized center of Long Jing tea production around this area.

We are privileged to offer Shi Feng Long Jing directly from Weng Shun Qin, daughter of the famous tea master Weng Shang Yi. The Weng family has been making traditional tribute tea by hand for generations. Mr. Weng Shang Yi, who provided 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 Shang Yi’s apprentices. They still use the leaves from tea bushes passed down in the family. Their garden is populated by 50-60 year-old seedling 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 the 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 began picking 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.) 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 loosing water. 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, 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 picking 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!

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.