All tea/Green tea
Close up of Zhejiang Long Jing green tea leaves

ZhejiangLong Jing

Shengzhou · Yuexiang Longjing · 2025

A moment for tea

Long Jing means “Dragon Well,” the traditional name of this flat leaf green tea style. Zhejiang identifies its home province.

Roasted chestnut, orchid and fresh greens.
A smooth, rounded cup with soft umami and lingering sweetness.

Tea
Zhejiang Long Jing
Type
Green tea
Origin
Shengzhou, Zhejiang Province, China
Harvest
2025
Format
Loose leaf
50 g$42
1
Brewing guide
Tea amount
3.5 g / 100 ml
Water
Filtered water or low TDS spring water
85°C / 185°F
Preparation
Warm the vessel and add the leaf.

Ratio calculator

3.5 g
Water per infusion100 ml

Slide to adjust the tea amount.

Suggested starting point: 3.5 g per 100 ml. Adjust to taste.

Infusion timings
1st infusion
20 seconds
2nd infusion
25 seconds
3rd infusion
30 seconds
Following infusions
Add 5 seconds with each subsequent infusion.

Empty the vessel fully between pours and adjust the timing to taste.

Storage

Keep tightly sealed in a cool, dry place, away from sunlight, humidity and strong smells. Open the pack only briefly when measuring the leaf to preserve its fresh fragrance.

Tasting notes

Chestnut, orchid and soft umami

Zhejiang
Long Jing

Zhejiang Long Jing tasting profileIllustrative scores out of five: chestnut 4, fresh greens 4, orchid 3, sweet pea 3, umami 3, body 4 and finish 4.12345TASTING PROFILEChestnutRoasted chestnutFresh greensVegetal freshnessOrchidLight floralsSweet peaSoft green sweetnessUmamiSavoury sweetnessBodySmooth & roundedFinishLingering sweetnessIllustrative emphasis / 5 · a guide to the tasting notes
Green tea harvest dates and growth cyclesCalendar windows: She Qian before Spring She Day, Ming Qian before Qingming, Yu Qian commonly between Qingming and Guyu, and later spring. Growth cycles: first flush, second flush, and later flushes. These systems overlap and vary by region.READING THE GREEN TEA HARVESTCalendar dates and plant growth are different guides.01 / CHINESE SPRING CALENDARSHE QIAN · VERY EARLY SPRINGBefore Spring She Day, near the March equinox.A traditional term; the cutoff varies by year.MING QIAN · PRE QINGMINGBefore Qingming, around 4 to 5 April.An early calendar window, not a first pick guarantee.YU QIAN · PRE GUYUCommonly after Qingming and before Guyu.Guyu falls around 19 to 21 April.LATER SPRINGHarvesting can continue after Guyu.Later spring is not automatically summer tea.02 / GROWTH & PICKING CYCLESFIRST FLUSHThe first new growth after winter rest.First picking is the earliest round in a garden.SECOND FLUSHA subsequent cycle of new shoots.Not a universal synonym for pre Guyu.LATER FLUSHESSummer or autumn crops where gardens harvest them.Timing and character depend on local conditions.The two systems overlap; there is no universal schedule.Region · altitude · cultivar · weather · garden practice

Chestnut and fresh greens

A roasted chestnut impression gives the opening cup a gentle nutty warmth. Fresh vegetal notes sit alongside it, keeping the flavour bright and green. The balance is rounded and expressive, with a satisfying depth beneath the freshness.

Orchid and sweet pea

A light orchid fragrance lifts the cup, while sweet pea notes bring a softer green sweetness. The floral aroma becomes clearer as the tea settles, weaving through the nutty character rather than dominating it.

Soft umami and a smooth body

The liquor is clear pale green to yellow green, with a smooth texture and a gently savoury sweetness. Its relatively full body carries the flavour through the sip without losing the softness of the young leaf.

A lingering sweet finish

Sweetness remains after the cup, accompanied by quiet floral and chestnut impressions. Short infusions help preserve that balance. As the leaves gradually open, adjust the timing to explore both the lighter fragrance and the deeper flavour.

← Return to the green tea collection
Origin & processing

Shengzhou
Zhejiang

Shengzhou · Yuezhou production zone · China

Shengzhou regional elevationsJiexi village approximately 450 metres; Xibaishan village average above 600 metres; Xibai Mountain summit 1095.7 metres, Shengzhou’s highest peak. Regional reference points, not this tea garden’s altitude.SHENGZHOU ELEVATIONSTea villages and the highest peakElevation (m)03006009001,200JiexiVillage elevation~450 m / 1,476 ftXibaishan villageReported village average600+ m / 1,969+ ftXibai MountainHighest peak in Shengzhou1,095.7 m / 3,595 ftIllustrative mountain profileHorizontal distance is not to scale
Regional reference heights. This tea’s exact garden altitude has not been confirmed.
Zhejiang Long Jing green tea processingFive stages from tender leaf to finished green tea.FROM LEAF TO TEAZhejiang Long Jing · Green tea1PickingSelect tender young leaf2SpreadingAllow the leaf to soften and lose moisture3Heat fixationSlow oxidation and preserve green character4Pan firing & shapingPress the leaf into a flat, smooth shape5Final dryingReduce moisture for the finished teaTender leaf · a fresh, smooth and nutty cup

Long Jing from Shengzhou

This 2025 Long Jing comes from Shengzhou in Zhejiang. Shengzhou belongs to the wider Yuezhou production zone, one of the recognised areas associated with Long Jing tea. The city’s regional style is known as Yuexiang Longjing.

A local tradition of fragrance and body

Shengzhou’s tea making tradition places value on an expressive aroma and a mellow, relatively full flavour. The cup combines fresh greens with floral lift and a soft nutty sweetness, retaining a pleasant character through successive infusions.

The flattened leaf

Long Jing means “Dragon Well”. Its recognisable appearance comes from shaping the leaf against a heated surface. The dry tea is slender, flat and smooth, with green to yellow green tones. In water, the leaves soften and open, revealing the tender material beneath that finished shape.

Spreading and heat fixation

Fresh leaves are spread after picking before heating deactivates the enzymes responsible for oxidation. This early control of oxidation preserves the green character of the tea and prepares the leaf for shaping.

Pan firing and shaping

Repeated pressing and shaping against the heated pan develop the flat form. Heat and careful handling work together to retain freshness while building the gentle roasted nut character. The maker balances temperature, movement and the changing moisture of the leaf.

Final drying

The final drying stage reduces moisture and completes the tea for storage. The finished cup brings the fresh, floral and chestnut notes together in a clear, softly savoury liquor.

Hills and valleys

Shengzhou’s tea gardens occupy a varied landscape of hills and valleys. Altitude and local growing conditions differ from garden to garden. This tea is mountain grown; no exact height is assigned to its plot.

Recommended teaware

Tearoom Roji