Lung Ching China's Most Famous Tea

Lung Ching (Dragon’s Well) Green Tea has been highly prized by tea lovers across China since the Ming Dynasty. Only grown in the high ground overlooking the beautiful West Lake and the ancient city of Hangzhou, so production is severely limited.

Hangzhou was the world’s largest city in the twelfth century and in the same tradition as the finest wines, has for many centuries minimised exports to satisfy China's fervent demand. Indeed, in the UK’s hey-day of green tea drinking in the 1800s, before the advent of industrialised black tea, the Chinese did not export any Lung Ching to Britain, as it was so expensive.

The Cultural Revolution further restricted supply, as drinking such fine teas as Lung Ching was considered elitist and assertively discouraged. It is only recently with the opening up of China  and with tea enthusiasts such as Dragonfly travelling through the mountainous tea regions in China and building personal relationships with growers and tea masters, that Lung Ching has become available outside China.

Only a single leaf bud and one of the most tender leaves are chosen, all in early spring. Following centuries-old tradition, the leaves are skilfully turned in hot pans by master tea makers, a handful at a time. Taking over forty-five minutes, the leaves turn emerald in colour and form distinctive and attractive flat shapes.

The aroma is fragrant, the taste full, rounded and sweetly nutty.

For convenience, Dragonfly’s special grade Lung Ching leaf tea is broken up for serving in tea bags and as with many high quality teas, they can be infused more than once, offering a distinctive, but equally delicious brew each time.

Directions: Allow freshly boiled water to cool for a minute or two. Infuse for 1-3 minutes, according to taste.

20 chlorine-free bags of 2g