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Lung Ching (Longjing or Dragon’s Well) is the most celebrated green tea in China and the benchmark for most green teas around the world. Pantenger Lung Ching is one of the finest examples of its class. It is harvested in early Spring when the tea leaves are tender and contain three times more polyphenols and amino acids.
The flat green tea leaves have a toasty chestnut aroma. The taste is sweet, nutty and aromatic and it has a smooth, sweet vegetable and apricot aftertaste. It also has a cooling effect.
The delicate nutty and toasted aroma is obtained by carefully pressing the tea leafsets against the hot wok by hand until it becomes one flat unit. The process is repeated several times so as not to burn the tender tea leaves.
Origin and Legend:
Lung Ching means Dragon’s Well in Chinese. The Dragon is the majestic king of rains and winds in Chinese Mythology and it dwells in rivers and lakes.
The town of origin of this tea is located in the province of Zhejiang and the tea and town are named in gratitude to the Dragon that rescued the village from drought in 250 AC. The villagers were desperately praying for rains to save their crops. A Taoist that saw the villagers suffering implored a Dragon that was an inhabitant of a spring close by to save them and instantly the Dragon created a rainstorm.
Pantenger Lung Jing is organically cultivated at Wen Jia tea garden in Zhejiang province. The tea garden is located on a high mountain at an altitude of 3000ft to 3600ft above sea level. This rural area remains unpolluted from industrial development.
Characteristics:
Lung Ching is the most celebrated tea in China and is known for “Four Uniques”:
Colour: the leaves are green and slightly yellow.
Taste: the taste is sweet, nutty and it has a smooth, sweet vegetable aftertaste.
Aroma: toasted walnuts and sweet vegetables.
Shape: despite looking like a single flat leaf, it actually comprises two leaves. A pound of Lung Ching contains between 25 000 and 30 000 leaves. Unlike other teas it is not rolled or twisted to shape the leaves. Pan frying the leaves require skill and effort so as not to scorch the tea.
A great cup of tea requires three elements: great tea, water and a tea master (you).
The right amount of tea is 1 teaspoon (2 to 3 grams) / 6 Fl. Oz. of water (175°F – 185°F).
Brew for 1 to 2 minutes.
Strain and add more water for a second and third infusion.
INGREDIENTS: JAPANESE GREEN TEA.
