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Pre-Qingming Xihu Longjing (Dragon Well from the West Lake)
(vintage: 2017 Pre-Qingming harvest)

Weight: 28 grams (1 oz)
Type: green tea, loose leaf
Production region: Longjing Village, Hangzhou, China

Longjing green tea is among the top ten teas in China. It has also earned a reputation as “The Queen of Green Tea.” Longjing has a long history that dates back to the Song Dynasty.

The most highly sought-after Longjing is grown in five villages surrounding the famous Xihu (West Lake) in Hangzhou. Pre-Qingming Longjing must be picked before the the Qingming Festival, which is around the 4th of April. Its picking period is only about 10 days. After that, desireability drops significantly.

Due to the small annual yield and the high demand, authentic Pre-Qingming Xihu Longjing is very exclusive and difficult to obtain; Most are sold out within a few weeks after production. Many that claim to be authentic Xihu Longjing but are actually counterfeits grown in the larger Zhejiang area.

Through a reputable source, I was able to source a small amount of authentic Xihu Longjing during my recent trip to Hangzhou to share with Bana Tea's esteemed customers. The perfect yellowish green bud-sets exude a warm chestnut flavor and the tea broth is round, mellow and slick. I was most impressed with the long finish of the tea. After a sip, you may want to savor the lingering flavor in your mouth for a few minutes before you take your next sip. It is truly delightful!

$49.00 for 28 grams (1 oz) loose leaf Add To Cart

Photo at the left: Pale spring green Longjing liquor in a cup sitting next to leaves brewing in a gaiwan.


BREWING INSTRUCTIONS: Use 3 grams of tea per 177cc (6 oz.) of water. Steep the leaves using 175F degree water for 1 minute. Gradually increase the steep time for subsequent steepings until the tea is too weak to your liking.

The local people in Hangzhou drink this tea with a tall glass. Add 3g of leaves, fill the glass with 175F degree water and drink directly from the glass. Keep refilling the glass with water until the efficacy of the tea is exhausted.

Gradually increase the brewing time for subsequent steepings until the leaves are spent.

STIMULATION FACTOR: moderate


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