Xihu Longjing — Dragon Well from West Lake — stands as the ultimate benchmark of artisanal craftsmanship. In a global industry where tea production has long been automated, authentic Longjing remains profoundly loyal to tradition. From the very first bud spotted on the bush to the final flattened leaf in your cup, every single step is executed entirely by hand.
Harvesting: Only Buds, Exclusively by Hand
Harvesting Longjing is jewellery-level labour. Pluckers selectively harvest only the youngest buds with one or two adjacent leaves. It takes tens of thousands of individual buds to produce a single kilogram of finished dry tea. The most valuable batches are harvested within a fleeting window right before the Qingming Festival in early April — falling behind by even a day changes the classification and flavour profile entirely.
Pan-Firing and Shaping: The Ten Movements of the Palm
The most demanding stage is pan-firing in iron woks. The master works with an open palm inside a wok heated to 80–100°C, feeling exactly when the leaf has surrendered its moisture. Ten fundamental hand movements — tossing, pressing, rubbing, flattening — give Longjing its legendary sword-blade shape while locking in natural essential oils.
Why Manual Labour Matters
When tea passes through an experienced master's hands, manufacturing defects that are inevitable with machine processing disappear. Handmade Longjing delivers a clean flavour entirely free of bitterness, a smooth texture, and the famous sweet aftertaste (Hui Gan 回甘) that lingers long after the session.
How to Brew Longjing
- Water: 75–85°C (never boiling — it burns the delicate leaves)
- Vessel: Tall glass or porcelain gaiwan
- Amount: 3–5g per 150ml
- Steep: 20–30 seconds; 4–6 infusions
- Never seal the lid tightly — green tea needs to breathe