Dragon Well

Spring arrives in the cup with this Dragon Well green tea. Picked on 2 April 2025, right before Qingming, it comes from a single Tianmu Mountain garden at 800 m. The feature is hand-finishing in hot woks with precise flat pressing. The advantage is clarity and satin texture. The outcome is a luminous, sweet liquor with the soft chestnut lift that defines classic Dragon Well. Leaves from the traditional Jiukeng Quntizhong tea plant variety deliver fragrance without harshness and a calm, rounded aftertaste. If you want the most delicate expression of spring, this pre-Qingming Dragon Well green tea is an easy choice for daily elegance.

Place

This tea follows the Dragon Well (Longjing) tradition from Lin’an District, northwest of Hangzhou in Zhejiang. Tianmu’s cool, misted slopes and forest shade slow early growth. That growing environment (soil, altitude, climate) shapes taste by preserving amino acids for silkier body and higher aroma. The garden sits at 800 m, where the day–night swing stays gentle. Buds mature slowly, so sweetness reads clean rather than heavy. Expect pale jade liquor, a soft chestnut note, and a feather-light green finish that lingers. Mid-season warmth can blur definition, but this lot captures spring’s first breath with poise and brightness.

Time

In tea, pre-Qingming (Mingqian) means leaves picked before the Qingming Festival in early April. Buds are smaller and richer in amino acids, so the cup feels smoother and the fragrance rises higher. The picking window is only days long, and yields are naturally tiny. Our 2025 harvest was gathered on 2 April, right in that narrow window, and processed the same day for freshness. Pre-Qingming Dragon Well green tea offers a finer texture than later pickings, with greener sweetness and a composed, cooling aftertaste. Quantities remain limited each spring due to short picking hours and strict leaf standards.

Craft

Jiukeng Quntizhong is an older Zhejiang planting chosen for depth and gentle nuttiness. Pickers select fine one-bud-one-leaf shoots by hand. Artisans then halt browning with pan heat and press the leaf flat against the hot wok, shaping the slim “sword” profile that marks authentic Longjing. Light pressure aligns fibers and fixes the glossy, even surface. The sequence—hand pick, pan-fix, press, dry—prioritizes clarity over toast, so chestnut warmth stays soft and the finish stays clean. The garden is family-led by Li Yuan with a small farmer cooperative using organic management. Early spring weather at 800 m narrows workable hours, so only small daily batches make the cut. That discipline is visible in the tidy leaves and steady, satin glide in the cup.

Character

First sip lands bright and silky. Aroma suggests sweet chestnut and tender greens. The body feels smooth, almost creamy, yet buoyant. As the session develops, a light cereal echo fades into greener sweetness, with a quiet cool line on the finish. Longjing’s hallmark harmony is here, but tuned toward lift rather than roast. The profile remains stable over multiple pours, keeping definition without turning grassy. This is Dragon Well green tea for people who want clarity, texture, and an easy, refreshing grace.

FAQ

What does pre-Qingming mean for flavor?
Picking before Qingming yields smaller, amino-acid-rich buds. The cup tastes brighter and sweeter, with a silkier body and higher aroma than later spring pickings.

Why choose Jiukeng Quntizhong for Longjing?
This tea plant variety is an older Zhejiang strain prized for subtle chestnut nuance and steady structure, giving depth without heaviness in pan-fired greens.

How does Tianmu Mountain influence the cup?
At 800 m, cool air and filtered light slow growth. Sugars and amino acids concentrate, producing a smooth texture, lifted aroma, and a clean, lingering finish.