To be honest, I was not a fan of Longjing (A.K.A. Dragonwell) for quite some time. I knew what the profile was supposed to be and it seems like none of the samples we were sent for the store hit the mark. Then one day, while seeking out great tea and vendors, someone told me about a man whose wife was raised in China and who had some of the best teas they had ever tasted.
After taking the tip and when speaking with this small vendor, he mentioned he had a great Dragonwell. I’d tried so long to find one I liked enough to bring in that I told him not to bother sending a sample of that because I just couldn’t seem to find one good enough to present to our customers. He told me I really had to try his Dragonwell, that his wife was Chinese and they knew where to find the best teas on their buying trips and that he himself drank it every single day and it was the best. Well, okay then.
Amazed may be the best word to describe the experience when I tasted the sample. It was creamy, almost sweet. It makes me smile, which is the acid test of what comes in and what doesn’t. Others had been bitter or on the verge, the leaves were often brownish and stale-looking. This tea was fresh, bright, and gave several really good infusions. The brewing process in this article was one I have not tried. We recommend low-temperature water and a 2-minutes steep, but never as low as given in this writer’s experience. If it works, I’m all for it.
Green teas are usually the new tea drinker’s hardest to ‘like’. And I truly believe that there are three reasons for that: the tea is bad, the water is too hot and the steep is too long. When these things are corrected (and when you include great filtered water), the difference between a cup of atrocious, bitter green tea and delicious green tea will be experienced.
It’s good to see people who aren’t in the tea business writing about tea. @LaJollaMom is a well-known travel and lifestyle blogger and it’s more proof to me that tea is gaining interest and attention from people in all walks of life. If you haven’t tried Longjing/Dragonwell, don’t give up if the first one–or one hundred–you try don’t meet your expectations. Keep looking until you find the one that makes you smile.
Excellent advice Diane. I too never found a terrific Dragonwell either – until I went to China. I had been told that they don’t export the best but it sounds like your person infact was able to. Having a Chinese wife must make all the difference. I think there’s a typo in the link however. The article says 70-80 degrees F but it should say C If we convert, 75C = 167 F. Yes lower than most greens which I typically heat to 180 or 185ish. IF the tea is fresh and wonderful, and water is delcious, then I agree with your conclusions – a guaranteed bitter cup is steeped too long and in water that’s too hot. That is such a critical lesson with green teas. Once you’ve got that nailed, you’re good to go. I created a great formual:
W+3T= the perfect cup of tea.
W= good water without chemical/mineral tastes
the 3T’s are good quality whole leaf Tea, proper water Temperature and the correct brewing Time.
Michelle, that temp in the article wasn’t converted, you’ve got to be right. Although I’ve heard stranger steeping instructions than that. :) Maybe someday we’ll share a cup of our Dragonwell..I’d love that!
I generally seem to like all the Dragonwell versions I try, even the lower grade ones, even though the taste range varies a lot across those grades. I’m buying those teas here in Thailand in the Bangkok Chinatown or local shops, more in the Spring (not our Spring, since it’s the tropics and we don’t have one), or lots in China on the last trip there awhile back, so maybe I’m not really getting the grades people are having problems with. I would naturally brew it with that range of cooler water and astringency never seems to be an issue.