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  2013 Harvest Imperial Dragon Well
2013 Harvest Imperial Dragon Well


Zhejiang, China is an eastern coastal province with a humid, subtropical climate. One of the most famous tea producing regions in China, records of tea production date back as early as the Wei and Jin Dynasties, 1500 years ago.

2013 Harvest Imperial Dragon Well:

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Brewing Suggestions
It was picked just one week apart from the 2013 Lotus Heart but with the same loving care. Our Imperial Dragon Well exhibits a slightly larger leaf but with a "bolder" flavor profile. Therefore, it is not quite as delicate and complex as this year's Lotus Heart but it is a tremendous Dragon Well in its own right.

We first cupped this Dragon Well in China using a fresh, running spring water and the sweet nuttiness jumps out at you. Unfortunately, most folks don't have access to a good clean and fresh running spring. So the second-best thing is to select a quality bottled water. We tasted with Fuji water and find that it works rather well.

This year's production was very limited so there will only be a small quantity after serving our waiting list. So please don't wait too long . . .


Roy advises covering the bottom of your gaiwan with loose leaves, plus about one third. Brew with water approximately 170 degrees F in an unheated gaiwan and leave the lid off to facilitate cooling. Adjust quantity, temperature, and brewing time to taste.

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