Bird Pick

Dragon’s Well or “longjing, 龍井茶” is one of the most famous teas in China, with an origin made up of different legends and stories passed down through generations. As a result, there are also many ways to tell these legends. One of the more well known tales involves a drought on Lion’s Peak many centuries ago that threatened the tea crops of the village. In response, a lone monk decided to visit the home of an ancient dragon that resided in a well. Here he begged the dragon to bring rain to the village as well as to save the tea crops. Like all good tales, this one had a happy ending and all the crops that were saved by the dragon were named Dragon’s Well.

After hearing that story, it really made me want to try and appreciate Dragon’s Well even more than I do now. I mean it’s a great tea, but knowing that there’s a story to it makes it even more interesting. There are even stories, but I’ll save those for another post since this might get too long.

The leaf of Dragon’s Well tea is plucked, then unlike oolong and black teas that are left out longer to ferment, it is quickly pressed in a hot wok to stop the fermentation process. This results in a very flat and green leaf, with a brew that can be light, but is very refreshing and full of antioxidants.

Now I’m not the biggest tea expert in the world but after working with tea a few years, I know what is needed to be done to each tea in order to release the flavors properly. When people ask how much tea to put in the pot, i usually say 1 teaspoon, but personally i just put however much feels right at the time. Also, this tea is very delicate, and as a result, it is essential for you to wake up the tea leaves before actually brewing it.

To do this, you have to put in the tea leaves into your pot or gaiwan, then pour hot water over it (just enough so the water is about an inch or so in the pot) and gently swirl the water around for a good 10 seconds. Now drain the water. This is called waking the tea leaves.

After this, brewing the tea is a snap. Pour more hot water over the tea (remember, scalding/boiling hot water will ruin the tea… just below boiling will work out fine). After filling the pot wait around 3 minutes.

I usually am able to tell if it has finished brewing after seeing the color of the tea. Dragon’s well tea usually gives a pale yellow brew, and can be easily over brewed if not watched carefully. After the 3 minutes are up, just pour out all the tea into a server pot, or into a cup. This particular dragon’s well is very refreshing and clean tasting and has very surprising nutty undertones that coat the palate. I am usually able to drink this tea by the gallon, so I’m also glad that its leaves can withstand about 2-3 good infusions before you don’t get much flavor out of them anymore.

The word Tokoname came from a clay body called "ketsugan", which the locals commonly referred to as "na-me" clay. "Toko" is derived from the japanese word "tsuneni" which means "common". Basically, after thousands of years of mountain clay particles accumulating in the iron rich soil around the Chita peninsula area, people in the mid Heian era (794-7L85) discovered that this commonly available clay body was very good for constructing earthen walls ("tsuchikabe"), as well as ceramics ("yakimono").

Tokoname is recognized as one of the six ancient kilns of Japan, with a ceramic history which spans over a thousand years. Sweat, clay and fire have combined to make Tokoname the most productive pottery center in Japan, and one of the most important ceramic towns in all of the world. Ceramic production is, and has always been, independent or cooperatively owned, and has never received subsidies from government or other organizations.

White, Green, Oolong, and Black tea each have their own distinctive characteristics so brewing temperatures and amount used are different. But don’t let that intimidate you! Brewing tea is as easy as 1-2-3 and with the right tools, it can be just as simple as brewing a tea bag.

-Strainer
-Tea pot/Cup
-Hot water boiler or kettle
-Loose Tea

1.)Add the desired amount of tea leaves into a strainer and drop it into your pot/cup.

2.)Flush the tea. To prepare the tea for brewing, pour just enough hot water into the cup/pot to cover the tea leaves for 30 seconds then pour out the water. This cleanses and awakens the tea leaves, opening up its pores and preparing it for the initial brew.

3.)Brew the tea: Pour hot water into the cup/pot and steep for correct amount of time.

4.)Remove the strainer from your cup or pour the tea out of the pot and enjoy!

Remember, most tea leaves can be brewed more than once, especially Oolong teas. Subsequent infusions require a longer steeping time than the last so leave it in there for an additional 2-3 minutes.