Dragonwell, otherwise known as Lung Ching Tea is produced by hand through a 10-part process. The side of West Lake in Zhejiang Provence grows the tea used to produce Dragonwell. Dragonwell is distinguished by its beautiful shape, emerald color, scented smell and tending sweet floral character.
In the People's Republic of China, mists and fog often compensate insufficient rainfall, at the same time cloaking the gardens in secrecy. Here tea is produced according to ancient time-tested methods and workers perform all tasks by hand, just like their ancestors. The tea leaves that become Dragonwell are plucked before the Clear Light Festival or at least before the spring rains have fallen. The choicest come from a part of the mountain called Lion’s Peak, where plucking takes place before each tender shoot has more than one leaf. Legend has it that in 250 AD a Taoist monk affirmed that there must be a dragon lurking in a certain spring not far from Hangchow. The monk implored the well dragon to come to the rescue of the poor farmers suffering a crippling drought. Instantly, the clouds came rushing in from every side and poured forth a timely rain. One account of this, an old temple in joining the spring is known as Dragon’s Well Monastery, and this tea derives its name from the same legend.
A sample will make roughly 3 cups worth of tea. An ounce will make roughly 11-17 cups of tea depending on leaf weight. (1 tsp of tea = (1) 8oz cup)
Ingredients: Green tea