Green tea is an un-oxidized tea. That’s means we must put the leaves into very high temperature （100～240C）to “Kill Green/ShaQing” to stop the fresh tea leaves getting fermented or oxidized.
Green tea can be produced in any tea areas of China, and each tea area’s green tea will have its own characteristics including its shape, smell, taste and its health benefits.
There are 4 different ways to “Kill Green/ShaQing” : Steaming, Pan-dry fried, Baked and Sun-dry.
Dragon Well Green Tea is also known as Longjing in Chinese. Longjing is the name of a village in Hangzhou city of Zhejiang, and also the name of a spring. The name is now well-known as a green tea.
Longjing is one of the top ten Chinese teas and used to be the Emperor’s favourite tea for many years. This particular tea is the Top Grade Dragon Well which is regarded as “Dragon Well Before Ming” which is 4th-5th of April.
This premium dragon well is used the leaves ( 1tip+1or 2 leaves) have been picked before 4th-5th of April and selected into tidy shape.