Longjing Tea Guide: Dragonwell & West Lake Longjing

Longjing tea, also known as Dragonwell, is one of China’s best-known green teas. Start here to understand the names on a packet, distinguish West Lake origin from the wider Longjing category, and find practical buying and brewing advice.

Longjing, Dragonwell and West Lake: what do the names mean?

Longjing Tea and Dragonwell Tea name the same tea style in English. West Lake Longjing Tea is more specific: tea from the designated Xihu production area in Hangzhou, Zhejiang, China. Other recognized Longjing production areas include Qiantang and Yuezhou. Their teas should be described by their actual origin, rather than being presented as West Lake tea. Hangzhou’s consumer guidance explains the production-area distinction.

Within the West Lake area, names such as Shifeng and Meijiawu identify more specific places. They are useful details to investigate, rather than guarantees you can establish from a leaf photograph or gift-box design.

On English listings, you may also see West Lake Dragonwell Green Tea. Whatever wording a seller chooses, check the producer, origin, harvest year and traceability information together.

All Longjing and West Lake Longjing articles

Our dedicated guides cover one question at a time, beginning with authenticity and buying checks.

Harvest and processing terms worth understanding

Mingqian Longjing, also called Pre-Ming or pre-Qingming Dragonwell, refers to tea described as picked before Qingming in the stated year. First flush refers to an early picking, but ask which garden, cultivar or batch is meant. Neither expression, by itself, establishes West Lake origin.

Pan-firing shapes the leaves and contributes to Longjing’s familiar toasted character. If a listing says “hand pan-fired,” ask which processing stages were done by hand. Cultivar, weather, harvest timing and firing can all affect the cup; a single fixed aroma is not a universal authenticity test.

A practical starting point for brewing and storage

For a light cup, try about 2–3 g of leaves with 200 mL of water (roughly 7 US fl oz) at 75–85°C / 167–185°F, and start tasting after about a minute. This is a starting point for cup brewing, not a high-leaf gongfu recipe. Follow the producer’s directions where available, then adjust the leaf weight, temperature and time to your taste.

Glass lets you watch the flat leaves open; porcelain makes it easy to drain and compare infusions. Store the dry tea sealed, away from heat, light, moisture and strong smells. If you refrigerate a sealed pack, let it reach room temperature before opening to reduce condensation.

Related reading

• Chinese green tea types: Longjing alongside nine other famous teas — a broader comparison.
• Choosing teaware for six tea types — practical considerations for brewing delicate green tea.

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