Introduction: Grown near the famed West Lake in Hangzhou, Dragonwell has been honored since the Tang Dynasty. It is said to be at it's best when brewed with water from the nearby Tiger Run Spring which is high in natural minerals and sweet in taste. In making the tea, the leaves are hand roasted in small woks. With precise hand movements of the tea maker, the leaves gain a flat, shiny, and jade appearance.
Brewing Suggestions
Large-leaf Chinese green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Moderately hot water, 150 to 170 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
