Dragon Well "Lion’s Peak"

Shi Feng Long Jing

Current price

25.2 US$ / 100 g

-1.2 US$ (73 points)

Item identification

GT0113

In catalog since

8/5/2007 10:41 PM

Availability

In stock

Distribution

24 hours

Packing

Plastic bag 100g

Category

Green tea

Location

Zhejiang, Shi Feng Shan

Place of origin

China

During the reign of the Qing dynasty, Dragon Well tea gained the status of Gong Cha emperor’s tea from the emperor Kangxi. According to legend, his grandson Qianlong visited the region around Western lake during one of his legendary holidays. Here he visited the Hu Gong temple, situated beneath Lion’s peak (Shi Feng Shan), where he was offered cups of Long Jing tea for refreshment. The emperor Qianlong was so impressed with the tea cultivated here that he granted emperor status to 18 tea bushes growing in front of the temple. These bushes produce quality tea to this day. Shi Feng Long Jing has become a synonym for quality tea in Asia. On tea markets in Singapore and Hong Kong this type of Dragon’s well is usually sold for more than 500 US dollars per kg towards the end of the season, when stocks are limited. The Dragon Well from Lion’s peak is a higher class tea, for which the top or first leaves of the tea plant branches are typically picked. The tea is gatehred and processed exclusively by hand. Oxidation is halted by searing in a pan, when the tea gains its specific attractive aroma, evoking the scent of nuts and chestnuts. The taste of the yellowish-green infusion is sweet with regard to the amount of tea used.

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Brewing guide
Prepare tested water for the tea infusion with which you have experience, or use ordinary tap water which has been left standing for a sufficient period, preferably overnight, ideally rid of chlorine. Rinse the teapot and cups with hot water. Use approx. 2g of tea leaves (1-2 teaspoons) for each 150ml of infusion or to taste. Brew the necessary quantity of tea in hot water at a temperature of 75-85°C for a period of 1 minute for the first and second infusions. With further infusions progressively extend the brewing time.

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