Longjing

Definition:

Longjing (龙井, “Dragon Well”) is a premium Chinese green tea produced in the West Lake district of Hangzhou, Zhejiang Province, processed by pan-firing to halt oxidation rather than the steaming used in Japanese green teas. Its flat, sword-shaped leaves and toasty-nutty flavour profile — the result of pan-firing — are immediately distinct from the grassy character of Japanese teas.

In-Depth Explanation

Longjing production requires hand-firing in a hot wok-like pan — a skilled technique requiring the artisan to press and shape leaves by hand while they dry and develop their characteristic flat form. The wok temperature and hand pressure must be carefully controlled throughout the process. Experienced producers claim to sense quality through touch during firing — the leaves should feel smooth and smell clearly of cooked vegetation becoming toasted, not burned.

The West Lake Protected Designation is strictly delineated. Only teas from specific villages in the West Lake area of Hangzhou hold authentic “West Lake Longjing” (西湖龙井, Xihu Longjing) designation. Teas produced elsewhere in Zhejiang or China using the same technique may be called longjing (dragon well) but cannot use the protected designation. The price differential between authentic West Lake Longjing and imitation products is enormous.

Cultivars: Ming Qian (明前, pre-Qingming) is the most prized grade — leaves harvested before the Qingming Festival (around April 5), when leaves are at their youngest and most tender. Yu Qian (雨前, pre-rain) is second tier. Post-rain teas are less prized.

History

Longjing has been a tribute tea — presented to the imperial court — since at least the Song Dynasty and is documented as a celebrated tea from the 14th century onward. The Emperor Qianlong (1735–1796) is said to have visited Longjing Village and designated specific tea bushes as imperial plants; those 18 bushes are still in Hangzhou and still harvested ceremonially each spring.

Common Misconceptions

“Longjing from anywhere in China is authentic” — Protected origin designation matters as much here as for Champagne or Parmigiano-Reggiano. Most longjing-style tea sold internationally is not West Lake origin.

“All flat Chinese green teas are longjing” — Several other teas use flat processing (tai ping hou kui, anji bai cha in different ways). Longjing is specifically from its origin region and cultivar.

Taste Profile & How to Identify

Aroma: Toasty, nutty, chestnut-like; a subtle grassy freshness underneath; quite different from Japanese greens.

Flavour: Smooth, rounded, low astringency; nutty and slightly sweet; clean long finish.

Colour: Clear golden-green.

Leaf appearance: Flat, sword-shaped, even-sized leaves; bright green.

Brewing Guide

Traditional preparation uses a glass cup — the visual quality of the flat leaves unfurling in water is considered part of the longjing experience.

Social Media Sentiment

Longjing is consistently discussed as one of China’s great green teas on r/tea and in tea communities globally. The origin-provenance question is a frequent topic — genuine West Lake Longjing is expensive and difficult to authenticate internationally, creating ongoing discussion about trusted vendors. The “18 imperial tea bushes” story is well-known and generates tourist interest in Hangzhou. Spring release timing (similar to shincha in Japan) generates seasonal discussion.

Last updated: 2026-04

Related Terms

• Pan-Firing
• Biluochun
• First Flush
• Terroir
• Cultivar

Research

• Xie, G., et al. (2009). Combination of geographical fingerprinting and chemical discrimination of Longjing tea. Food Chemistry, 116(3), 715–723.

[Characterised the chemical markers that distinguish authentic West Lake Longjing from imitations.]

• Ye, N., et al. (2012). Aroma components of famous Chinese green teas and their changes during processing. Food Research International, 49(1), 681–687.

[Identified key volatile aroma compounds including the nutty/chestnut notes from pan-firing.]