Longjing Cha
Longjing Cha brews into a pale jade cup with a gentle roasted-chestnut aroma and a sweet, smooth finish. When prepared at the right temperature, it is delicate, refreshing, and remarkably elegant despite its simplicity.
Ingredients
Tea infusion
- 5 gDragon Well tea leaves
- 500 mlhot water (80–85°C)
Instructions
- 1
Warm a teapot or heatproof pitcher and 2 cups by rinsing them with a little hot water, then discard the water. This helps the tea steep evenly and keeps the liquor delicate rather than cooling too quickly.
- 2
Add the Dragon Well tea leaves to the warmed teapot or pitcher. Pour in the hot water at 80–85°C. Avoid boiling water, which can scorch green tea and make it bitter.
- 3
Steep for 2 minutes for a light, sweet cup, or up to 3 minutes for a fuller flavor. The leaves should unfurl and sink gradually; if the aroma turns grassy and sharp, the tea has steeped long enough.
- 4
Pour the tea evenly into the 2 cups and serve immediately. If desired, leave a little liquid in the pot and top up once with more hot water for a gentler second infusion.
Nutrition per serving
Notes
- •If you do not have a thermometer, let freshly boiled water stand for about 3 to 4 minutes before pouring.
- •Use soft, low-mineral water for the cleanest flavor and aroma.
- •Longjing is best enjoyed plain so its chestnut-like sweetness and fresh vegetal notes remain clear.
- •High-quality Longjing leaves can often be infused 2 to 3 times, increasing the steeping time slightly with each infusion.
Background
Longjing Cha, or Dragon Well tea, comes from Hangzhou in Zhejiang province and is one of China's most celebrated green teas. It has been prized for centuries for its flat, hand-finished leaves and refined, nutty aroma, and it is traditionally associated with Chinese tea culture and literati hospitality.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free