Longjing Dragonwell Wholesale

$ 8.00
Shipping calculated at checkout.
Size: 1 oz. sample

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 1 oz. sample

This high-grade, pre-rain, pan-fired tea is a delicacy. Each tip is perfectly flattened in the wok by expert hands and the leaf integrity is undamaged as a result. The flavor is sweet, fresh, crisp and soothing. Its silky mouthfeel coats your mouth and throat and has a lingering flavor of asparagus and buttery artichoke. This tea is plucked in the early spring and is available for a limited time. Once we run out, it's gone until next year!



Process: Organic

Harvest: 2024

Region: Zhejiang, China



Packaging info:



All bulk orders will be packed in the heat-sealed resealable zipper packages. Bulk teas will be packed in the largest size bag (1lb, 2lb, or 5lb. bags) depending on your purchase quantity. Orders 10+ lbs. will be packed in 5lb. bags Orders 20+ lbs. will be packed in a chest. Include a note with your order if you have specific packaging needs.



Retail Canisters:

Retail canisters are all packed in biodegradable packaging. Each canister is date stamped to easily comply with FIFO measures. SRP is double the wholesale cost.

Process: Organic

Origin: Zhejiang, China

Harvest: 2024

• Pre-ming harvest

• Full of flavor and buttery mouthfeel

• Toasty and vegetal

• Silky smooth

• Excellent example of a good Dragonwell

• 5g tea per 8oz. water

• Steep 30 seconds in 170°-180°F water

• Re-steep for 20 seconds, 3-4 times. Then lengthen the steeps to extract more flavor.

This tea is best steeped in a gaiwan

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 3g tea per 6oz. water

• Steep 3 minutes in 170°-180°F water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method