First-Pick Authentic Shifeng LongJing Reserve

First-Pick Authentic Shifeng Long Jing Reserve
头采西湖狮峰龙井 (Tou Cai Xi Hu Shi Feng Long Jing)

This is the earliest harvest of Long Jing—known as Tou Cai (头采)—and one of the most limited teas produced each year.

Grown in Shifeng (狮峰 / Shi Feng), within the protected West Lake (西湖 / Xi Hu) region in Hangzhou, this tea comes from the true origin of Dragon Well green tea (龙井 / Long Jing). Most teas labeled “Long Jing” are grown outside this area, but authentic Shifeng material is extremely scarce, and impossible to trust unless you have actually traveled and sourced it there yourself.

This batch was secured directly from the producer at the very start of the season. Tou Cai is typically sold out immediately due to its rarity, and access is limited. Being there early this year and having a direct relationship with the farmer I built last year, made this possible.

Another key detail is the cultivar.

This tea is made from 群体种 (Qun Ti Zhong)—the native, location-specific tea plants of this region. Unlike modern cultivars, these are traditional plants that only carry this designation when grown in their original environment. This adds another layer of authenticity beyond origin alone.

What sets this tea apart is not bold flavor—but texture.

The mouthfeel is exceptionally smooth, almost like silken tofu—soft, clean, and refined, yet still carrying body and weight. It coats the palate in a way that is noticeabley soothing.

The aroma is gentle, with buttery nuttiness reminiscent of toasted sunflower seeds. On the palate, it reveals subtle sweet notes of edamame and white peach that is light but well-defined. This is a tea where quality is felt more through texture and feeling than it is loudly expressed through bold flavors. The flavor is delicate, but layered, with a focus on structure and texture.

It is also remarkably forgiving. Even with boiling water, it does not turn bitter or dry—something that reflects both high-quality material and careful processing.

But to truly experience it the way it’s meant to be enjoyed, there’s one important detail:

Do not brew this in a gaiwan.

This tea is best brewed using an open glass brewer, where the leaves can move freely and the temperature drops quickly, to allow the tea leaves to release slowly and the texture can fully express itself. [Click Here For Glass Brewer]

Brewing Guide (Glass Brewer Style)

Tea: 1.5g
Water: 204°F / 96°C
Vessel: Glass brewer with strainer (avoid metal strainers)

Fill completely with hot water and steep 40–45 seconds.
Pour out half to drink, leaving the rest.
Refill immediately and repeat.

This method allows the tea to gradually open, revealing new layers and soft texture, and can only be used with teas of this quality.

A rare early harvest, native cultivar, and true origin—this is Long Jing at its highest level.