Dragon Well’s tender buds and leaves are plucked during the early spring Mingqian harvest season in the last days of March and first few days of April, resulting in a refreshing, dewy and sweet infusion.

A famous Chinese Tribute Tea, Dragon Well was once given as a tax payment to Chinese emperors and gifted to presidents and dignitaries in recent times. It was one of the teas that was presented to Nixon and Kissinger when they first visited China.

This batch was produced with the traditional tea bush cultivar named Long Jing #43 (literally, “Dragon Well #43”). It offers the classic Dragon Well profile of fresh spring greens balanced with chestnut sweetness and a mild toasted aroma.

Dragon Well is a pan-roasted green tea that is “flat-fried” in hot wok-shaped pans. The dried tea leaves take on a flat, spear-shaped, blade-like appearance.

The heated stirring, tossing and pressing action carried out in the hot woks initiates the Maillard reaction, which slightly roasts and caramelizes the tea leaves. This special artisanal tea-making style creates a pleasant roasted chestnut aroma balanced with fresh notes of alpine herbs and sweetgrass.