China | Hangzhou 'Dragon Well' Tea Plantations

Tea Plantations in Hangzhou

Hangzhou's West Lake district in Zhejiang province is one of the birthplaces of Chinese green tea. Tea was accidentally discovered by Emperor Shen Nung (aka the Shennong, Yan Emperor or "Emperor of the five grains") over 5,000 years ago, when it was found to be an antidote against the poisonous effects of some herbal medicines.

Although a significant amount of Chinese tea production has moved to the mountains around the town of Xinchang, the West Lake district is still an important source for the highest quality "Dragon Well" tea.

"Lungching" Dragon Well Tea

The term "Lung Ching" or "Lungching" means "Dragon Well," which derives its name from the beneficent dragon that is said to live in local wells. An ancient Chinese legend tells of a severe drought during which a local Taoist monk summoned up a lucky dragon. When the monk he prayed to the lucky dragon, the dragon created the rain that saved the crops.

The Dragon Well tea plants are in the Camellia plant family (Camellia sinensis), which has a fairly nondescript smell or taste when fresh. The tea leaves are picked from late March to early April, when the new leaves appear. Tea cultivation is a labor intensive business, as all picking is done by hand so that the young leaves are not damaged.

Tea leaves are pan-dried immediately after picking to prevent oxidation and bacterial growth. They then are rolled by hand to squeeze out excess moisture and to release flavor enzymes. The leaves are finally fired in large driers and packed.

The pan-drying or "pan-firing" method of drying tea leaves requires skill, as a temperature must be maintained that will have the best results for the size, tenderness, and volume of the tea leaves.

When properly brewed, the tea will turn a light green color and have a delicate, herbaceous, and somewhat tangy flavor. The green color is maintained by letting the boiling water cool to the correct brewing temperature (around 75 degrees Celsius) so as not to destroy the natural chlorophyl in the tea.

Imperial Dragonwell Tea

In ancient China the "Imperial Dragonwell tea" was picked for the Emperor by young virgins, who used gold scissors to cut only the first leaf, which was placed into a golden basket. Legend has it that the young virgin tea-pickers also used only their teeth to pluck the youngest leaves.

The name "Imperial Dragonwell" is still used today, denoting the use of only the finest young tea leaves. Bagged tea that is labeled "Imperial Dragonwell" or "Lungching Dragonwell" should be avoided as only the lowest grade of tea leaves are used for tea bags.

Bai Hao Yinzhen 'White Tea'

So called "white tea" or "white pekoe" is referred to in China as Bai Hao Yin Zhen ("white tipped silver needle"), or Da Bai ("great white tea"), and is created using only the tender early bud growth of the tea plant.

Rather than using the pan-firing (non-oxidized) method for drying the tea, the buds are spread out on bamboo drying mats, and allowed to oxidize naturally, turning the tea color to a whitish-silver. The highest quality Bai Hao Yinzhen is picked over a two to three week period from mid March 15 to early April, and the Fujian Province to the south of Zhejiang is known for producing the finest white tea. White teas may have the highest level of anti-oxidant properties.

Blooming Flower Tea

Designed to dazzle special guests, a tightly wrapped ball of so called "Blooming Flower Tea" or "Display Tea" is dropped into a clear glass of hot water where it blossoms into an open flower. The tea leaves are hand-tied around a red amaranth, osmanthus, or chrysanthemum flower (Xian Tao Kang Nai Xin, Hua Kai Fu Gui, Dan Gui Piao Xiang). As the tea leaves hydrate and expand, they slowly reveal the red flower beneath.

Buying Yinzhen & Imperial Dragonwell Tea

Imperial Dragonwell Tea 16 oz (1 lb) bag of loose tea

Lungching Dragonwell Tea 16 oz (1 lb) bag of loose tea

Bai Hao Yinzhen Tea 16 oz (1 lb) bag of loose tea

Blooming Flower Tea - Individual hand-wrapped tea flowers

Chinese Yixing-ware Teapots