Shifeng Longjing tea, also known as Xi Hu Shifeng Dragon Well, is harvested in early spring, typically before the Qingming Festival (April 5). The best leaves are picked when the weather is cool and the tender buds have just emerged. Only the top bud and one or two young leaves are carefully handpicked, ensuring the highest quality. Skilled tea pickers move methodically through the tea gardens, ensuring that each selection meets the strict standards of Longjing tea production.

After the leaves are picked, they are brought back to the tea master’s workshop and spread out on bamboo trays to wither for several hours. This step allows excess moisture to evaporate, making the leaves pliable and enhancing their natural aroma. The tea master carefully monitors the withering process, adjusting the timing based on the humidity and temperature of the air.

Once withering is complete, the leaves are ready for the frying process, which is both an art and a science. The initial step involves machine-frying the tea leaves at a high temperature to deactivate enzymes and prevent oxidation, preserving their bright green color. After this first frying, the tea leaves are left to rest for 3-4 hours, allowing them to cool and stabilize.

The tea then undergoes two rounds of hand frying in a traditional iron wok. The tea master works in small batches, frying only about 150 grams of leaves at a time. During this process, the leaves are pressed and flattened by hand, creating the iconic smooth and flat shape that defines Longjing tea. This hand-pressing technique also helps remove additional moisture and bring out the tea’s nutty and fresh aroma. The tea master relies on decades of experience, using their hands and eyes to judge the leaves’ texture, shape, and readiness.

The third and final frying involves slightly larger batches of leaves, as they have shrunk due to moisture loss in the previous steps. This final stage reduces the leaves’ moisture content to below 5%, the ideal level for preservation. If the leaves are too dry, they become brittle and break easily; if too moist, they cannot be stored for long periods without losing freshness. The tea master’s intuition, honed over years of practice, is key to determining the precise moment when the tea reaches its peak quality.

Once frying is complete, the finished Longjing tea is allowed to cool and is then carefully packaged in airtight containers to maintain its freshness and delicate flavor. The result is a tea with a vibrant green color, a smooth, nutty taste, and a distinctive chestnut aroma, reflecting the craftsmanship and tradition of Shifeng Longjing production.

High-quality Shifeng Dragon Well (Xi Hu Shifeng Longjing) tea is distinguished by its flat, smooth, and vibrant green leaves, resembling a blade or sword. These leaves are uniform in size and emit a light, nutty fragrance when dry.

When brewed, the tea yields a clear, golden-green liquor with a refreshing aroma of chestnuts and orchids. The taste is smooth, mildly sweet, and leaves a lasting umami sensation. High-quality Longjing tea leaves sink slowly to the bottom of the cup, while maintaining their shape and releasing flavor evenly.

Inferior grades, by contrast, often feature dull-colored leaves with uneven shapes and may produce a cloudy brew with astringent or flat flavors. To ensure the best tea experience, select Longjing tea crafted by skilled artisans, as their expertise shines through in every cup.