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Wellness Tea

Longjing Dragon Well

Longjing Dragon Well

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Regular price €8,50 EUR
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Ingredients

Camellia Sinensis / Long Jing Green Tea

How do you brew Gong Fu Style Tea?

1. First heat your tea set with warm water and then pour it away.

2. Do < strong>3-3.5 grams (per 100ml of water) Long Jing tea in the heated Gaiwan or Teapot of 100ml.

3. Now enjoy the nice smelling aromas that are released from the dry tea leaves.

4. Awaken the tea by pouring 80°C water over the Longjing tea and pouring it away immediately. This makes the tea wake up and ready for its first infusion.

5. Now enjoy the nice smelling wet tea leaves. (The aromas have now changed)

6. Now infuse the tea with 80°C waterr and let it infuse for 15-20 seconds.

7. Decant the tea into your cup or Gong Dao Bei (carafe)

8. Enjoy your nice cup of Long Jing tea.

You can certainly infuse this Long Jing green tea 5 more times, adding 5 seconds extra each time. (According to your own taste needs)

Dosage
3-3.5 g per 100ml water

Infusion time
15-20 sec

Number of Infusions

5

Temperature
80°C

Which water do you use best?

Water is a very important part of brewing tea and herbal infusions!

The best water is soft, low in minerals with a neutral PH value (= 7PH neutral) and a low redox number. Use water with a residual value below 50mg/l and a high redox potential.

Water with a lot of residues are waters that contain a lot of antioxidants disappeared.

Some brands with good teas and herbal infusions are: Montcalm; Mont Roucous ; Glaciar and Spa.

How do you store loose tea?

Loose tea is best stored at room temperature, dry and in a dark closed tea tin. Je can always put a desiccant such as a silica gel pad in the tea tin so that it absorbs any moisture. in the tea tin. 

This way loose tea can keep for a very long time. Also, nothing happens to the smell, color or taste for a very long time. Because tea is an unrefrigerated product, the shelf life is extra long.

So keep the tea in the cupboard or in another dark place, but best not in the kitchen because a lot of odors and evaporation takes place in a kitchen.

Longjing green tea is a very popular tea in China and is one of the most consumed green tea in China.

Longjing is a classic example of wok roasted green tea. The reason tea drinkers love a good Longjing is because of its complex taste with an aroma of baked mung beans, or chestnut. When set correctly, a fine Longjing has a dense, crisp, savory full body with a slight astringency.

How is this tea drunk?

In Zhejiang, Longjing tea is drunk from a glass in which a teaspoon of the tea is added, as with the white Silver Needle tea. They like this because they see the tea in the glass dancing up and down while infusing. This way of brewing tea only started about a hundred years ago when having a clear glass was a social status. We also call this style Grandpa Style Brewing.

Long Jing Green Tea Glass Brewing

Of course you can also put Longjing in the Gong Fu Style, this you get more control over the making of your tea and the tea leaves do not continue to infuse in the water < strong>so that the tea does not become bitter or too strong.

Use 3 to 3.5g of tea leaves per 100ml of water and place in a teapot or gaiwan, pour over 80°C water and let it infuse for 15 to 20 seconds. Then decant the tea into a carafe and then pour it into your teacups.

 

Origin

Authentic Longjing tea (also known as Dragon Well  tea) must be grown in Zhejiang Province in the Xihu (West Lake) region of Hangzhou. If grown elsewhere, it is considered fake (just like champagne). Its fame only grew in the 17th century when the popular emperor from the Qing dinasty Qian Long preserved this tea for his use.

The most famous and renowned original production locations are:
< span data-mce-fragment="1">Shi-feng (Lion Peak), Meijiawu, Yangmei Ling, Wengjia Shan and Jiuxi, all in the Hangzhou area, traditionally called Xihu Longjing (or West Lake Longjing).

 

Origin                               

China 🇨🇳                                         

Oxidation < /span>

Low

Caffeine

High

Pluk                                                      >

Button and one or two leaves  

Dosage     

3-3.5g /100ml water          

Temperature                                              

75-80°C                                                

Infusion time  

1st) 20sec

2nd) 25sec

3rd) 25sec  

4e) 30sec   

5e) 30-35sec                                                         

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