dragon well tea is the most famous Chinese green tea, named after the Dragon’s Well landmark in the West lake area of the Zhejiang province. Zhejiang Longjing tea is a unique tea. In addition to the West Lake Longjing tea area, Chun, Lin is also a small amount of production. 1960 in Fuyang, Xiaoshan and Yuhang district to expand production a part of some senior china oolong tea, the annual production of 250 tons.
This artisan processing technique yields dragon well tea with leaves shaped like the blade of a sword. 1965, to maintain the credibility of Longjing tea, Hangzhou West Lake Longjing tea only in the production area, Xiaoshan Wen Jia Yan, river region produced renamed “Xianghu flag gun”, not for the rest of the production of Longjing tea, the output have decreased.
Dragon Well is a pan-fired green tea flat fried by hand in large woks one small batch at a time. 1981 to meet the market demand for Longjing tea, “Xianghu flag gun” changed its name to “Zhejiang Longjing” tea, after 1985, the development of the province have Longjing tea production, are referred to as “Zhejiang Longjing” tea, the processing tons in 5000.
Each spring, during the prime Dragon Well harvest, we select a unique quality that has a balance of fresh green and smooth toasted flavors. Longjing tea processing technology unique, high profile early Longjing tea processing system is still using the traditional hand-frying, pan, and blue sub-hui pans two processes to take, shake, take the (extension), Na, rejection, pulling, very, grasping , buckle, grinding, etc. 10 different techniques in the wok for frying.
Rishi’s dragon well tea is mellow and smooth with a fresh bittersweet finish and roasted chestnut aroma. Longjing tea early 1980s developed a system of special frying pans, the temperature easy to control, to improve the quality of Longjing tea is very beneficial, has generally been widely used. Low-grade Longjing tea processing sub-fixing, rolled, two green and Hui pot four processes. In the 1990s, has developed a flat frying tea machinery, tea, flat frying mechanization.
This artisan processing technique yields dragon well tea with leaves shaped like the blade of a sword. 1965, to maintain the credibility of Longjing tea, Hangzhou West Lake Longjing tea only in the production area, Xiaoshan Wen Jia Yan, river region produced renamed “Xianghu flag gun”, not for the rest of the production of Longjing tea, the output have decreased.
Dragon Well is a pan-fired green tea flat fried by hand in large woks one small batch at a time. 1981 to meet the market demand for Longjing tea, “Xianghu flag gun” changed its name to “Zhejiang Longjing” tea, after 1985, the development of the province have Longjing tea production, are referred to as “Zhejiang Longjing” tea, the processing tons in 5000.
Each spring, during the prime Dragon Well harvest, we select a unique quality that has a balance of fresh green and smooth toasted flavors. Longjing tea processing technology unique, high profile early Longjing tea processing system is still using the traditional hand-frying, pan, and blue sub-hui pans two processes to take, shake, take the (extension), Na, rejection, pulling, very, grasping , buckle, grinding, etc. 10 different techniques in the wok for frying.
Rishi’s dragon well tea is mellow and smooth with a fresh bittersweet finish and roasted chestnut aroma. Longjing tea early 1980s developed a system of special frying pans, the temperature easy to control, to improve the quality of Longjing tea is very beneficial, has generally been widely used. Low-grade Longjing tea processing sub-fixing, rolled, two green and Hui pot four processes. In the 1990s, has developed a flat frying tea machinery, tea, flat frying mechanization.
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