Tian Mu Shan pre-Qing Ming Dragon Well | Ming Qiang Tian Mu Shan Long Jing - Option: 500 g

Dragon Well from Tian Mu Shan – Ming Qian Tian Mu Shan Long Jing 明前天目山龙井 represents a premium very early spring harvest of traditional Long Jing 龍井茶 green tea from the high-mountain area of Tian Mu Shan 天目山 in the Lin’an region near Hangzhou in Zhejiang province. This tea comes from an organic mountain garden located at an altitude of around 800 meters, where the cooler climate, frequent mountain mists and slow growth of the tea bushes create an exceptionally delicate, elegant and concentrated flavor profile.

The tea bushes were planted in the 1990s from seeds of the traditional Jiu Keng Qun Ti Zhong 鸠坑群体种 cultivar, an older seed-grown tea plant type with greater genetic diversity than modern clonal cultivars such as Long Jing 43. Thanks to this, the infusion feels more vivid, natural and complex, with a softer texture and deeper aromatics.

The area of Tian Mu Shan 天目山, literally “The Mountains of Heavenly Eyes,” belongs among the historically important tea-producing regions of Zhejiang province. This forested mountain range with rich biodiversity, bamboo forests and constant mists creates ideal conditions for the slow growth of spring buds. It is precisely this slower development of the leaves in the cool mountain environment that leads to a higher concentration of aromatic compounds, amino acids and refined sweetness.

This Long Jing was processed through traditional hand roasting in a wok, a defining feature of authentic Dragon Well tea. The result is a flat, elegantly shaped leaf with a bright green color and an exceptionally clean aroma reminiscent of orchids, fresh spring shoots, sweet grains and gently roasted beans or chestnuts. The infusion is silky smooth, sweet and complex, with minimal astringency and a very long aftertaste.

The designation Ming Qian 明前, literally “before Qing Ming,” refers to the earliest harvest period before the Qing Ming 清明 festival, which usually falls around April 4–5. In the traditional Chinese tea world, this is considered one of the most prized harvests of the year. The tea is made exclusively from the very first spring buds and youngest leaves, which grow extremely slowly during the cold beginning of spring.

It is precisely this slow growth and the very short harvest window that give Ming Qian teas their characteristic delicacy, high aromatic complexity and exceptional elegance. Compared to later harvests, they tend to be subtler, sweeter, less grassy and often significantly more expensive, as yields are extremely limited and harvesting lasts only a few days each year.

Among lovers of Chinese green tea, Ming Qian Long Jing is regarded as a symbol of the highest spring quality. It does not offer aggressive intensity, but rather purity, delicacy, energy and depth, which gradually unfold throughout each infusion.

Flavor profile:
Orchids, sweet grains, fresh spring shoots, gently roasted chestnuts, silky sweetness, delicate minerality and a long elegant finish.

Western preparation:
We recommend using approximately 4–5 g of tea per 200 ml of water at 75–80 °C. Steep for approximately 1–2 minutes. The tea is suitable for multiple infusions.

Gong Fu Cha 功夫茶 preparation:
For traditional preparation, we recommend using approximately 8 g of tea per 150 ml of water at 75–80 °C. Steep the first infusion for around 20 seconds, then gradually increase the steeping time for subsequent infusions. The tea usually provides around 5–6 full infusions, during which the aroma gradually evolves from fresh floral and vegetal notes toward deeper sweetness and a gently roasted character.