This is cultivated in the hills around the old city of Hangzhou, in Zhejiang Province on the Yangzi River delta. Many of the ancient temples around Hangzhou were famous for their tea plantations, and tea became highly sought after during the Ming Dynasty. A famous source, Hupao (the Tiger Spring) was situated close to the Lung Ching cultivations, and people travelled from afar to drink Lung Ching prepared from Tiger water in the scenic surroundings.The first harvest, in late March and early April, gives more tender shoots, greater sweetness, less bitterness, and a fresh rich taste. As with many other green teas, the leaves are used at least 2-3 times, and the tea is at its best the second time you pour the water.
For more comprehensive information on green tea please click here.
Our Lung Ching Grade 1 is quality tested to comply with strict European standards for any chemical or pesticide residues. Uniquely, the teas are then air freighted to Australia to maintain the finest quality and freshness for your enjoyment.
- 1 teaspoon per 200mls
- water at 80 degrees celcius
- brew for 2 – 3 minutes
- same leaves can be re-used up to 3 times in a day