Longjing (Dragon Well): China's most famous green tea

"Why is this green tea so expensive? It doesn't look like much." A visitor at our Salamanca Market stall held up a small pouch of flat, pale-green leaves last spring. The leaves looked plain compared to the tightly rolled pearls and twisted wires in the other jars. I smiled — it's a question I hear often, and it has a good answer.

Longjing (龙井, lóngjǐng — literally "Dragon Well") is China's most celebrated green tea (绿茶, lǜchá). It is a pan-fired (炒青, chǎoqīng) tea from Zhejiang province, recognised by its flat, sword-shaped leaves and a mellow chestnut sweetness. Of all the teas in our shop, Longjing is the one that has been famous the longest — not because of modern marketing, but because emperors drank it.

Many people expect Chinese green tea to be grassy or bitter. Longjing is often the tea that changes that assumption. The pan-firing process removes the sharp grassiness and replaces it with something warm, nutty, and rounded.

The emperor's tea — and why it still costs what it does

Longjing's reputation goes back centuries. During the Qing Dynasty, Emperor Qianlong reportedly designated eighteen tea bushes near the Dragon Well spring as imperial tribute trees. Once a tea carried the imperial name, its status tended to stick. Longjing has held that position ever since.

That history matters today because it explains why Longjing from the most famous area — West Lake (西湖, Xīhú) in Hangzhou — commands prices that can reach hundreds of dollars for a small tin. The West Lake production zone is small, demand is enormous, and the name alone drives a premium.

What makes Longjing distinctive among green teas is the pan-firing step. Most Chinese green teas are pan-fired to some degree, but Longjing takes it further: during the kill-green (杀青, shāqīng) stage, the tea maker presses the leaves flat against the hot wok with their hands. This simultaneous heating and shaping stops oxidation while creating that signature flat, sword-like form. The direct contact with the hot metal produces the chestnut aroma (栗香, lìxiāng) that sets Longjing apart from steamed green teas like Japanese sencha, which tend toward seaweed and umami notes.

The flat shape isn't just visual. Because the leaves are pressed thin, heat distributes evenly during firing, and water reaches every part of the leaf quickly when you brew. This is why Longjing brews fast and why over-steeping it is such a common mistake — the flavour comes out in seconds, not minutes.

Our Longjing: Qiantang River, not West Lake

Our Dragon Well comes from the Qiantang River (钱塘江) production area in Zhejiang, not the famous West Lake zone. This is a deliberate choice. We compared the two side by side and found that Qiantang Longjing delivers about eighty percent of that premium West Lake experience — the same chestnut sweetness, the same clean finish — at a fraction of the price. We want our customers to drink good Longjing regularly, not save it for special occasions.

Some of our regular customers in Hobart who have been drinking Longjing for decades do ask us to source West Lake grade on request. We can do that, and we are happy to. But for everyday drinking, our Qiantang Longjing is the option that makes sense for most people.

How to brew and enjoy Longjing

Longjing is one of the easier Chinese teas to brew well, but it is also easy to ruin with water that's too hot. The leaves are delicate — boiling water will scorch them and turn the brew bitter in seconds.

Brewing guide

Western-style brewing:

• Water temperature: 85°C (let boiled water cool for 2-3 minutes)
• Tea amount: 1.5g per 250ml
• Steeping time: 3 minutes
• Re-steeps: Up to 2 infusions — refill when about a third of the tea remains

Gongfu-style brewing:

• Water temperature: 85°C
• Tea amount: 4g per 150ml gaiwan or teapot
• First steep: Pour water to one-third full first to release the aroma, then fill completely. Steep 20 seconds.
• Subsequent steeps: Add 10 seconds each time
• Re-steeps: Up to 5 infusions

Tips from our Tea Bar

I like brewing Longjing in a glass cup or glass gaiwan. The leaves are worth watching — they drift down slowly and stand upright at the bottom, which is part of the experience. A tall glass works well if you don't have a gaiwan. Just drop the leaves in, pour the water, and drink directly from the glass once the leaves have settled.

One thing to watch: don't let the leaves sit in hot water between pours. If you are using a gaiwan, pour out the whole brew each time. Longjing that sits too long turns sharp and astringent. A little guidance goes a long way with this tea.

You can also cold-brew Longjing — it brings out the sweetness and almost eliminates any chance of bitterness. Put 3-4g of leaves in a bottle of cool water, refrigerate for 4-6 hours, and strain.

When to drink Longjing

Longjing is a morning or early afternoon tea. The caffeine content is on the higher end for green tea, giving a clean, focused lift without the crash that coffee can bring. In Traditional Chinese Medicine, green tea has a cool nature (凉性, liángxìng), which means it is good for clearing heat — something to keep in mind on warm days or if you tend to run hot.

The most prized Longjing is harvested before the Qingming Festival (清明节, Qīngmíng Jié) in early April. This pre-Qingming (明前, Míngqián) harvest uses the first tender shoots of spring, which carry the most sweetness and the least bitterness. Our current batch is a 2025 first flush from Qiantang.

Frequently asked questions

What is the difference between West Lake Longjing and other Longjing?

West Lake (Xihu) Longjing comes from a small, protected zone near Hangzhou with specific soil and microclimate conditions. It is the most expensive and most sought-after grade. Other production areas — Qiantang, Yuezhou — grow the same tea cultivar and use the same processing methods, but the terroir differs slightly. West Lake Longjing tends to have a more layered sweetness and a longer aftertaste. The gap in flavour between West Lake and Qiantang is real but smaller than the gap in price.

Why is Longjing so expensive?

Three reasons. First, the most famous production areas are tiny — the entire West Lake zone produces a limited amount each year. Second, hand pan-firing is labour-intensive; a skilled tea maker processes only small batches at a time. Third, centuries of imperial and cultural reputation keep demand high. Our Qiantang Longjing starts at $10 for a 5g sample and $39 for 30g, which is where the value choice comes in — similar processing and cultivar, with most of the flavour, at a lower price point.

Is Longjing good for beginners?

Yes. Longjing is one of the gentler Chinese green teas. It doesn't have the strong grassy or seaweed flavour of Japanese green teas, and the chestnut sweetness makes it approachable. Just keep the water below boiling and don't steep too long — those are the two most common reasons people find green tea bitter.

Can I cold-brew Longjing?

Yes. Use 3-4g of leaves in 500ml of cool water, refrigerate for 4-6 hours, then strain. Cold brewing brings out the sweetness and produces a very smooth cup with almost no bitterness at all.

How should I store Longjing?

In an airtight container, away from light and strong odours. Green tea is best enjoyed within twelve months of harvest. If you won't finish it quickly, refrigerating the sealed container will help preserve freshness — just let it come to room temperature before opening, to avoid condensation on the leaves.

Teas mentioned in this article

• Dragon Well / Long Jing — our Qiantang Longjing, from $10
• Browse all green teas
• Browse all Chinese teas

Continue exploring

• What is Chinese tea? A complete beginner's guide
• The six types of Chinese tea explained
• Gongfu tea brewing: a step-by-step guide

Published: March 2026 | Last updated: March 2026