Dragon Well (Longjing tea) is a variety of pan-fried green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title. Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. In the world of tea, the term "fermentation" refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this is not fermentation in the true sense of the term (as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by "firing" (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and white teas), Longjing tea leaves are therefore "unfermented." When steeped, the tea produces a yellow-green color. The tea contains vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas. For best infusion results, water at around 75 °C should be used to brew the tea leaves.
| Return Shipping Will Be Paid By | Buyer |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Refund Will Be Given As | Money Back |
| Country/Region Of Manufacture | China |
| Product | Tea & Infusion |
| Food Specifications | No MSG |
| Type | Green |
| Expiration Date | 12/31/2025 |
| Form | Loose Leaf |
| Caffinated? | Yes |
| Size | 4 oz. |
| Tea Origin | China |
| Tea Type | Green |
| Flavored Tea | Not Flavored |
| Brand | Nature Tea |
Dragon Well (Longjing tea) is a variety of pan-fried green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title. Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. In the world of tea, the term “fermentation” refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this is not fermentation in the true sense of the term (as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by “firing” (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and white teas), Longjing tea leaves are therefore “unfermented.” When steeped, the tea produces a yellow-green color. The tea contains vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas. For best infusion results, water at around 75 °C should be used to brew the tea leaves.
