Authentic Shifeng Long Jing Green Tea Reserve (西湖狮峰龙井)
This year, we finally made it to Xihu (West Lake) in Hangzhou — the true birthplace of Long Jing also known as Dragon Well tea (龍井茶 / 龙井茶), one of China’s most revered green teas.
We’ve carried excellent Dragon Well teas in the past. But tasting it right at the source completely changed my understanding of what “authentic” Dragon Well really is.
It’s well-known in China that finding genuine Xihu Dragon Well is nearly impossible. The name “Long Jing” is so famous that it gets printed on teas grown outside Hangzhou to meet the demand. Some teashops inside Xihu even cater to tourists with counterfeit “authentic” Dragon Well that never touched the soil of Shifeng.
So how do you know it’s real?
You don’t — unless you go there yourself.
And this year, we did exactly that. We went to Shifeng Village, at the heart of Xihu’s protected Dragon Well zone and is considered the best out of the top 5 Dragon Well villages, and sourced directly from the spring harvest of the main farmer there.
Like Laobanzhang for puerh, true Xihu Long Jing comes from a very specific terroir. The soil, spring water, and humid microclimate give the leaves a distinct roasted-nut aroma and a sweet, lingering freshness that simply cannot be replicated elsewhere. The difference is instant the moment the hot water hits the leaves.
Tasting Notes
As soon as you pour hot water, an immediate fragrance fills the air — buttery and nutty with a subtle fresh green sweetness.
The taste mirrors that aroma: warm lightly toasted nuttiness balanced by a sweet-pea freshness and has a rich complexity we haven't been able to find in other dragon wells. The texture is silky with some thickness, that makes the tea that much more satisfying.
What’s most striking is the long, satisfying, and evolving aftertaste. It begins like with the buttery nutty notes and gradually turns into a soft, sweet floral note that lingers for minutes.
This tea is remarkably forgiving. Even brewed with boiling water, it never turns bitter or dry. That smoothness is a mark of true craftsmanship and quality tea. Although you can brew it in boiling water, brew it with
195°F / 90°C temperature water to bring out maximum complexity and sweetness.
Brewing Guide (Glass Brewer Style)
This is a brewing method I saw local producers use again and again in China when brewing high quality green teas, and has been our favorite way to brew Chinese green teas recently.
-
Fill the brewer all the way with hot water.
-
Steep for 40–45 seconds for the first brew.
-
Pour out half of the tea to drink, leaving the rest inside.
-
Immediately refill the glass to the top — the second infusion is ready for you to drink as soon as you finish the first.
-
Repeat this cycle again and again, only pouring out half each time and topping it back up. Each pour reveals a new layer of sweetness and depth. This method is impossible to use with low-grade green teas because of how quickly they'll turn bitter.
We’ve even tested this tea in a canister for an entire day and there was still no bitterness. That’s how clean and resilient true Dragon Well should be.
Every year, I travel to the source to learn, taste, and connect directly with the people who make the world’s greatest teas. And every once in a while, I find a tea that resets my entire standard of quality.
This Authentic Shifeng Long Jing Reserve is one of those teas — rare, irreplaceable, and a reminder of why authenticity matters. If you’ve ever wondered what Dragon Well is supposed to taste like, this is it.
