Produced in the small Chinese village of Lung Ching (Dragon Well) west of the famous West Lake in Zhejiang province, this tea is known for its "four uniques": its green color, mellow taste, aroma, and beautiful shape. It has long been celebrated in both prose and poem, including mention by Lu Yu himself in Cha Jing (Classic of Tea) and famed Tang dynasty poet Su Dongpo.

One of the true congou teas, this one requires great gongfu, or skilled discipline, to harvest and create. Only the most tender buds and leaf are plucked by skilled fingers. They are then pan-fried in woks at carefully controlled temperatures to give the leaf its flat, dark green appearance. No other processing occurs.

Produces a yellowish-green cup with a slightly sweet, fresh flavor and a famous lingering aftertaste.

Legend:
The tea was named after the village, but the village got its name, Lung Ching, Long Jing, or Dragon Well, from a Taoist priest in 250 AD who told the villagers they could end the drought that was upon them by praying to a dragon who lived in a nearby well. They did so and the rains came. It was named Dragon Well and a monastery bearing that name stills stands next to the well to this day.

In the Qing dynasty, Emperor Qian Long drank this tea at the Wugong Temple on Lion Peak just southwest of the lake. He was so impressed that he had eighteen of the tea trees that were growing outside the temple designated as Imperial Tea, reserved for the Emperor himself.

Basic brewing method:
Use 1 heaping teaspoon per 6 oz cup. Heat water until steaming. Steep for 2 minutes. Try multiple infusions.