Shi Feng Long Jing
Imperial Grade

Special features in location, cultivation and processing

Wenjiashan is one of the historic tea-growing villages surrounding Shi Feng, the Lion Peak west of Hangzhou. Long regarded as the heart of Long Jing production, this is now the most sought-after and prized terroir for the tea. Being able to trace a Long Jing back to its village of origin is far from common. The name is used well beyond the historic growing region, making teas from its traditional heartland particularly rare.

The tea gardens lie at elevations of 200 to 500 metres in the hills surrounding West Lake. Harvest takes place in March, during the Ming Qian period, before the Qingming Festival in early April, when the young shoots of the early-budding Long Jing 43 cultivar are at their most tender and aromatic.

After hand-picking, the leaves are briefly withered before undergoing Sha Qing (殺青), a traditional wok-firing process that halts oxidation. They are then pressed into Long Jing’s characteristic flat shape and gently dried. It is this careful roasting that gives the tea its distinctive savoury, nutty character.

Single Origin

Sourced directly and exclusively from Wenjiashan, in the heart of the Shi Feng growing region.

Brewing Guide

2 tsp (4g) per 250ml water, 75°C, brew for 2 minutes. Suitable for multiple infusions.

Our tip:
Before brewing, take a moment to enjoy the fragrance of the dry leaves in a pre-warmed gaiwan or teapot. This particular Long Jing releases an extraordinary, deeply savoury roasted aroma.

Traditional, stronger brewing in a small teapot or Gaiwan (150ml):
2–3 generously heaped tsp (7g), 80–85°C, 100–180ml, 1 minute. Suitable for 3–4 infusions.

Brewing directly in a glass:
In Zhejiang, tea is traditionally prepared by simply placing the leaves in a tall, narrow drinking glass and pouring hot water (100°C) over them. The tea is enjoyed straight from the glass, with more hot water added as needed.

Packaging

Packed in a premium, airtight, resealable stand-up pouch designed to preserve the tea’s freshness and aroma. Its nine-layer, high-barrier construction provides exceptional protection against oxidation and external contaminants.

Recommended Tea Pot

For a particularly aromatic and traditional brewing experience, we recommend a porcelain Gaiwan. Alternatively, a glass teapot with an integrated strainer allows the leaves to unfurl and infuse freely. For brewing directly in a glass, our double-walled, heat-resistant glass cups are an excellent choice.

Recommended Storage

For elegant, traditional storage, we recommend authentic Chinese porcelain or clay tea caddies. Alternatively, a more affordable airtight tea caddy with a protective inner lining is an excellent choice.