When it comes to Chinese tea, Long Jing (龙井 also spelled Lung Ching or Dragon Well)  ranks among the top 10 most famous teas. And yes – Long Jing is a green tea! Just like Japanese Sencha 煎茶, Matcha 抹茶, or Bi Luo Chun 碧螺春, it belongs to the non-fermented, unoxidised category of green tea. But unlike most Japanese green teas that are steamed, Long Jing is pan-fired during fixation (炒青), giving it its signature toasty, nutty aroma profile.

A Tea with 1,200 Years of History

Long Jing tea originates from Xi Hu (West Lake) in Hangzhou, Zhejiang Province. Its history spans more than a millennium, earning it legendary status in Chinese tea culture.

Long Jing is traditionally described by four characteristics:  

• 色绿: green color  
• 香郁: rich aroma
• 味甘: sweet taste  
• 形美: beautiful shape                                                                                                         

Where is Long Jing Tea from?

There are three main production areas of Long Jing tea:

1. Xi Hu Long Jing (西湖龙井): Tea grown within Hangzhou West Lake's protected area. This includes specific zones designated by the Hangzhou Municipal Government, covering parts of the West Lake Scenic Area and five subdistricts and towns
2. Qiantang Long Jing (钱塘龙井) from the greater Hangzhou area besides Xi Hu Long Jing area
3. Yuezhou Long Jing (越州龙井) from outside Hangzhou, typically Shaoxing and surrounding areas                                                                                                        

Within Xi Hu West Lake Protected Area, there are first-grade 一级 and second-grade 二级 production zones. The first-grade production zone includes the five core sites 五大产区:  

1. Shi 狮 (lion) - Shifeng 狮峰,  
2. Long 龙 (dragon) - Longjing 龙井,  
3. Yun 云 (cloud) - Yunqi 云栖,  
4. Hu 虎 (tiger) - Hupao 虎跑,  
5. Mei 梅 (plum) - Meijiawu 梅家坞.

Shifeng Longjing 

 “Among all Longjing teas, the finest comes from Shifeng.”

Shifeng Longjing is located in the heart of the Xi Hu Protected Designation of Origin. At the "Shi 狮" area specifically around Shifeng Mountain, Longjing Village and Hugong Temple (Old Longjing).

The area features mid-to-high elevation slopes, with diffused sunlight, moderate humidity, and frequent mist, creating a stable microclimate ideal for high-grade tea cultivation.

The soil is sandy loam mixed with weathered rock, offering excellent drainage and a high content of trace minerals. As noted in The Classic of Tea, “The best tea grows on crumbling rock.” 

This region was historically recognised when Emperor Qianlong designated eighteen imperial tribute tea bushes here during the Qing Dynasty. Today, it is regarded as the origin and benchmark of authentic West Lake Longjing tea.

Meijiawu Longjing

Meijiawu is a first-grade production zone located in the western region of the Xi Hu tea zone, bordered by Yunqi to the south and Wuyun Mountain to the north. 

Tea gardens are situated across undulating hills, with clay loam soils that offer strong water retention and fertility, supporting healthy development. The region receives slightly longer sunlight exposure, leading to plumper buds and higher concentrations of soluble solids in the young shoots.

As a key production base developed in the modern era, Meijiawu is well-suited to stable cultivation, offering consistency in quality while preserving tradition.

Meijiawu Longjing is known for its fresh aroma, brisk mouthfeel, and good infusion durability — making it the mainstay of the first-grade production area of West Lake Longjing tea production.

Type of Long Jing Tea Cultivars

There are three main Long Jing tea cultivars:

1. Qunti Zhong (群体种) 

Qunti Zhong, literally means "group of a kind" in Chinese. This is the heirloom cultivar of Long Jing, which is sometimes also known as landrace tea 土茶. It is naturally propagated through sexual reproduction (seed-grown) and grows intermingled, resulting in more complexity in aroma and flavour, but less uniformity in leaf shape and size. Qunti buds grow later in spring compared to other cultivars.

2. Long Jing #43 (龙井43号) 

Long Jing #43 is a clonally propagated varietal, developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences through selective breeding. It is an early maturing variety, in which buds grow earlier in spring in comparison to their counterparts, with stronger disease resistance and uniform appearance. Compared to Qunti, Long Jing #43 produces more consistent leaf shape and size — resulting in a tea that is more aesthetically appealing and more consistent in the tea's subsequent production process.

3. Long Jing Changye (长叶):  

Changye is also a clonally propagated varietal developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences through selective breeding. It is a newer, cold and pest-resistant cultivar, nationally registered in 1994 but is rarely seen.

When is Long Jing Picked?

Long Jing is harvested once a year, during early spring. The season is divided into two key periods:

Mingqian (明前):

Tea picked before Qingming Festival 清明 (early April), hence the name Ming-qian = pre-Ming = before Qing Ming. Considered the most premium due to its short window, slow bud growth, and high nutrient concentration.

Yuqian (雨前):

Tea picked after Qingming清明 but before Guyu谷雨 (mid-April). Offers excellent value and flavour, but at a more accessible price.

Qingming (清明) and Guyu (谷雨) are two of the 24 Chinese Solar Terms. These solar terms divide the year into 24 segments based on the sun’s position in the zodiac, reflecting seasonal changes and serving as an ancient guide for agricultural activities.

Why Mingqian Long Jing is So Special (& Expensive)

Mingqian Long Jing is harvested before Qing Ming when the weather is still cool and rainfall is low, meaning tea buds grow extra slowly. But that’s a good thing — the leaves take their time, soaking up all the nutrients stored over autumn, winter, and early spring.

As a result, it contains high levels of amino acids and tea polyphenols, giving it a naturally umami-sweet, mellow, and rich taste. This is why premium Long Jing is so rare and expensive.

How is Long Jing Tea Made? 

Processing Technique

Xi Hu Long Jing is a non-fermented unoxidised tea = green tea. In green tea, the most characteristic process is fixation 杀青. This step aims to stop oxidation and preserve the freshness/greenness of the tea leaves (that's why it's green!).

For Long Jing tea, fixation is done by pan-firing 炒青 / 青锅. as compared to Japanese green tea which is generally steamed. High-temperature pan-firing imparts a distinctive toasty bean aroma, complemented by warm, grain-like notes in the infused leaves.

Premium Long Jing is handcrafted with nine traditional steps:
Spreading 摊放 → Pan-firing 青锅 → Shaping 成条 → Moistening 回潮 → Final pan-frying (hui guo) 辉锅 → Sorting 分筛 → Straightening 挺长头 → Piling 归堆→ Cooling 收灰.

• Spreading (摊放):
  Freshly picked leaves are thinly spread indoors and wilted before pan-firing.
• Pan-Firing (炒青 / 炒制):
  Skilfully hand-fired using ten traditional hand techniques (抓grasp, 抖 shake, 搭 lay, 拓 spread, 捺 suppress, 推 push, 扣 flip, 甩 toss, 磨 rub, 压 press) in an iron wok. The process requires precise temperature and hand control depending on leaf tenderness and moisture content.
  • The firing is divided into three main stages:
    • Qing Guo (青锅) – Initial fixing and shaping to preserve shape and colour.
    • Resting (回潮) – Leaves are gently pressed in bamboo baskets to redistribute internal moisture evenly and soften the texture in preparation for future processes.
    • Hui Guo (辉锅) – Final drying and refinement at lower temperature and lighter hand movements. 

The result? A leaf that is flat, smooth, and fragrant – and a tea that is unmistakably Long Jing.

Why We Love Xi Hu Long Jing

• Leaves: Flat, smooth, emerald-green and evenly shaped
• Liquor: Light, clear, with a soft green hue
• Flavour: Toasty bean and chestnut with slight floral tones
• Taste: Sweet, mellow and refreshing with a lingering finish

Brewing Guide for Long Jing

Water choice:

Use spring water (if accessible) or RO filtered water to preserve the clarity and softness of the tea.  

Water Temperature:

70–75°C. Avoid boiling water; it's too harsh for the tender buds.

Tea to Water Ratio:

1g tea: 20cc water for kungfu-style brewing. For gaiwan will approximately be 4g of Long Jing Tea to 100ml of water.

Recommended brewing utensils:

Good quality porcelain gaiwan is the go-to vessel when brewing Long Jing or any premium green teas. Its high density and non-porous nature help preserve the tea’s original aroma.  Its wide opening also allows heat to dissipate quickly, which can reduce the risk of the tea being over-steeped — ideal for delicate green teas like Long Jing.

Alternatively, use glassware to watch the leaves float and dance — a signature visual of Long Jing. 

Brewing Steps

1. Warm brewing utensils: Fill the gaiwan with hot water and let it sit for a few seconds to allow the heat to transfer evenly throughout the vessel.  Pour out the water — the gaiwan should feel warm to the touch, just right before adding the tea leaves.
2. Gentle shake for aroma: Add in the dry tea leaves to be brewed into the pre-warm gaiwan. Cover the lid and gently shake to release aroma.
3. Enjoy the aroma: Take off the lid immediately to enjoy the dry aroma. Good Long Jing has chestnut, toasted bean and sometimes light floral notes.
4. Brew: Pour hot water along the cup wall and infuse. Steep for 5 seconds then pour out almost immediately. No rinsing needed — you’re missing a lot if you’re not drinking the first infusion. Repeat for the first three brews, and subsequently adjust by increasing steeping time and water temperature.

What does Long Jing Tea taste like?

Upon the first steep, extracts this fuzzy pale green elixir.  
The aroma is evident. Everyone in the room catches a sniff of that delicate yet distinct aroma —a soft mix of toasty beans, chestnuts and just a hint of spring blossoms.

On the palate, it's smooth and gentle, with a crisp, pure taste that slowly sweetens as it lingers. Even after the last sip, it feels like the air of spring is still dancing in your mouth.

It’s not bold, not flashy—just quiet clarity.