Dragon Well Green Tea, (Lung Ching)
This extraordinary green tea comes from the city of Hangzhou in Zhejiang province. The flat leaves are harvested in early spring when the leaves are full of aroma and have a silvery shine. Dragon Well is prepared using traditional methods from the most tender tea leaves. These leaves produce a soothing and refreshing champagne colored liquid full of freshness. Semi-sweet in taste and orchid-like in smell, Lung Ching is one of the most famous green tea in China. Free shipping with purchase over $60.
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One important hint, however, was the distribution of catechins in the five tea types
(dragonwell, gunpowder, jasmine pearl, sencha, and gykuro) analyzed and their
constituent chemicals. For me, this solved the riddle of which tea to buy. While other
green tea types varied widely in catechin content, one tea type was uniformly rich in
antioxidants. This was dragonwell (Chinese= Longjing) from Hangzhou in Zhejiang
province. This is a famous variety of tea in China.
"In the CUNY test, samples of dragonwell tea contained from 86 to 175 milligrams per kilogram (mg/kg) of catechins. By contrast, jasmine tea (although delicious to drink) sometimes contained as little as 21 mg/kg. If you are drinking green tea not just for the flavor but for its health-promoting qualities, there is a danger that jasmine tea might miss the desired goal."
It is delicious too!
The Dragon Well teas that I drink regularly are in the $8-15/oz range, a general grade in which the tea's special characteristics become most notable. I have a connection with a teamaker in Hangzhou who provides a friend with the highest quality of handcrafted Dragon Well, so I'm not a stranger to this tea.
At $8.98 for 4oz, I'd happily recommend the Enjoying Tea Dragon Well as an introduction to the type for persons who are learning about Chinese teas and to accompany food.
I brewed it at a ratio of 1/2 gram of dry tea per ounce capacity of my vessel (I brewed it in a 4oz gaiwan, a 5oz yokode, and a 15oz "tall glass"), all at 170-175 degrees. I gave the tea a quick "rinse" which I discarded for the gaiwan and yokode brewing while I merely swirled the dry tea into the water of the tall glass. The gaiwan and yokode infusions were about 15 seconds for the first drinking infusion, subsequent infusions were about 15 secs longer each time. The tall glass brewing was much longer, waiting until most of the tea fell to the bottom of the glass.
In each case there was nothing overtly objectionable (no "fishiness" or unusual off tastes/aromas), but it is similar to other lower grade teas in that they leave you thinking "Yup, that's green tea alright" but without the desire to pursue the matter further.
Great!
purchases from China.
Anytime of the day.
Start from that tea Just try it.
It is great hot or as iced tea.




