Special Lung Ching (Dragon Well)

Tea type
Green Tea
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Edit tea info Last updated by Chrislovestea
Average preparation
165 °F / 73 °C 2 min, 0 sec

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From Ten Ren

Ten Ren’s Special Dragon Well is a very good quality Dragon Well Green tea. This grade uses very tender tea leaves picked during early spring. There are a very few broken leaves among the dried tea leaves.

A steeping time of 1 to 2 minutes with about 70°C/160°F water is recommended, with an additional 15 seconds for each successive infusion. Use about 1 tablespoon (3 grams) of tea leaves for about every 5 ounces (150 ml) of water. This tea may be infused 3 or more times. The use of a covered glass or ceramic cup is recommended for steeping in order to fully appreciate the tea leaves.

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3 Tasting Notes

4 tasting notes

My every day drinking tea. The owner of the Ten Ren shop on Eccles Ave. in San Francisco promised me that I would enjoy this tea and he was right. I find it has a cleaner taste than other types of Dragon Well tea that I have tried. Plus, the affordable price of this tea allows it to be a tea that you can enjoy throughout the day.

165 °F / 73 °C 0 min, 45 sec

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10 tasting notes

If there is one single tea China is known for it is the green teas produced around the Hangzhou, Zhejiang Province. (Just south of Shanghai.) These teas from gardens in the Xi Hu (West Lake),Mi Jia Wu (Mi Family Valley), Long Jing (Dragon Well), and Shi Feng (Lion Peak) districts are what most westerners know as ‘green tea’. Today, cousins of these greens are grown in various parts of china, but the best are from this region.

This is the everyday tea of most Chinese households – it comes in many different grades from most common (cheap) to Imperial Tribute (extremely rare and expensive). It is consumed in great quantities by the masses, and is found in virtually every home and tea house.

This specific tea is a Special Grade Long Jing Ten Ren Teas (the less unbroken leaves the better the grade – this one has very little broken leaf.) It is equivalent to a better tea severed in a better tea house in China. It is a vivid spectrum of green and jade, and the leaf is long and uniform. Unsteeped it has a very earthy vegetative smell.

Brewed in my green xing, 2 Tsp (3g) of tea, infused in 6oz of water at 160F for 2 minutes. Bright light Jade in the cup, with a green vegetation nose. Taste of chestnuts, with a touch of astringency and a good mouth. The great thing about this green, and most greens is they can be re steeped multiple times – I use a little hotter water – 165f and add about 15-20 seconds, and got 4 more decent steeps. The aromas fade and the flavors as well with each, but it is still a nuanced cup. This is an all day every day good drinking tea – and if you are new to greens, I would recommend trying some.

165 °F / 73 °C 3 min, 0 sec

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5 tasting notes

this is now my daily tea while I’ve run out of my normal sencha. Light flavored I sweeten with honey.

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