EN
Da Hu Long Jing, or "Dragon Well", is a green tea from China's Zhejiang province, made from early spring 2026 raw material. It is often called the younger brother of the famous Xi Hu Long Jing: the flavor and aroma are very close, but the leaves are picked from younger bushes.
The Da Hu leaf is less uniform in shape than Xi Hu. In character the tea is spicier and more delicate, while Xi Hu sounds more intense. It is a classic Long Jing that stays in the memory, suitable both for getting to know the style and for everyday tea drinking.
Characteristics
- Type: green tea
- Region: Zhejiang province, China
- Harvest: spring 2026
- Raw material: medium-sized leaves and buds, dry leaf of a green-pistachio color
- Flavor: nutty, floral, with a soft berry tang
Aroma and Taste
Dry leaf: leaves and buds of a rich green-pistachio color.
Liquor: bright, clear, light green. The aroma has grassy and nutty tones with flowers and roasted pumpkin seeds. The flavor is full, juicy and smooth, with hints of meadow grasses, wildflowers, seeds and a barely perceptible hazelnut.
Aftertaste: refreshing and full.
Why You'll Love It
It gently gathers your thoughts, takes away fuss and fatigue, and sets you in a working mood. Good in the morning and afternoon, when you need a clear head and calm energy, and for an unhurried tea time on your own.
How to Brew
- Gongfu brewing: 4–5 g per 100 ml of water, 70–80 °C, in thin-walled porcelain or glass. The tea holds up to 7–8 infusions.
- Western-style brewing (teapot): the same proportions, use water no hotter than 80 °C and steep for 2–3 min.
Storage
Store in a tightly closed container, away from light, moisture and foreign odors. Green tea is best drunk within a year.