Longjing Traditional Supreme, hand-roasted green tea
Price range: $ 37.10 through $ 47.20
經典極品 頭採杭州龍井
Mastery in wok-roasted green tea
The special taste profile of a classic Longjing demands not only a fine harvest from a genuine pedigree, but also the mastery of hand-roasting the leaves. To attain such a skill takes the willingness to endure years of hard practice*. On top of that, a fine Longjing is perhaps the most sought after tea in its native market that is China, and there are people there that are willing to pay thousands for half a kilo of this tea. As a result, good roasting masters are in high demand. A good master producing with top quality harvests is even more rare. To secure a genuinely high quality is therefore a very challenging task. More so at the accessible price we are offering at. Tea Hong’s Longjing Traditional Supreme is a proud representation of the best quality of this precious craft, a taste that would have won nobles and mandarins in their tea competition, and when the Qing Emperor Qianlong was still young and flamboyant, and crazy about this tea.
Two pack sizes available: 40 g (1.4 oz) and 70 g (2.5 oz)
Please check an option below:
Proper roasting is key
Wok roasting in Longjing green tea production
Tea Hong’s Longjing Traditional Supreme is produced from the first flush of the ancient local cultivar rather than the recently developed ones. It grows less speedily, yields less, and needs more horticultural attention, but gives you a lot more tastes.
The fresh plucks are shade-withered and then roasted briefly at between 85°C to 95°C before resting for about an hour for auto-rehydration. They are then roasted at around 70°C repeatedly, while being pressed against the wok to finally take on the very flat form that this tea is known for.
By hand all the way. Many tea masters prefer actually the bare hand for achieving the desired result.
The flattening of the leaves is intended not for the look, but for the flavour. Gradual squeezing forces the leaf juice out in direct contact with the heat. The 200+ compounds are then roasted to the super rich umami and aromatic taste profile that made this tea famous centuries ago. <read full article here>
Taste profile
Nose: Warm, buttery aroma on an undertone of toasted nuts, cereal and peas, accented with sea salt and light woody spice. Distinct, but pleasantly gentle floral aroma of blooming orchard with an herbal undertone. Palate: Lively body with a good weight and silky to velvety tactility, dependent on your water quality and infusion strength. Malty savouriness in very good length with light bites of salt, chocolate and cinnamon, changing to sweet and refreshing. Finish: Umami, then sweet and then quenching aftertaste.
Infusion tips
To experience its full tantalizing taste profile, steep the leaves in a well pre-heated high density Yixing pot between 160 ~200 ml at 75~80°C at 3 g of leaves to 200 ml of water for 5 minutes. Increase to 2g to 100ml ratio when you prefer a stronger taste.
The best way to actualize the taste profile of this tea is with the use of water from a good but low mineral mountain spring. If a fine yixing pot is unavailable, a well formed porcelain gaiwan or even the taster mug gives satifying results.
This tea can also be infused very lightly too, like most other people do, at 0.5g ~ 1g to each 100ml water for 30 seconds or various duration according to personal preference. Use higher temperature water in this case, such as 90°C.
*Note: If you ever tour Hangzhou where Longjing originated, you might have seen many people roasting the tea on the street in touristy areas, including those so called wholesale markets. Most are basically street vendors acting the process. The products have been previously roasted and are almost always average quality but sold at a premium price. Tea tourist scam is a big business in China, so much so that even tea dealers in the West are often victims without knowing it.
Additional information
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| Dimensions | 18 × 9 × 5 cm |
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Reviews(8)
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Cassia Classic, Wuyi yancha oolong
Tea, Oolongs, Wuyi-shan, Denser Aromas, Fuller Bodies, Warm Energy武夷岩茶、正品肉桂
Classic Rougui Cultivar
Cassia (Rougui) was the first tea variety that received popular praise in the recent few hundred years from the Wuyi region. Named after the tree bark spice, there is otherwise no biological relationship at all, although there is an aromatic component in the oolong that is akin to that of the spice. This classic version is a bit deeper baked than the supreme “Extraordinaire” version, as has traditionally been done for the past century, or longer. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Snow Orchid, bouquet Phoenix dancong oolong
Tea, Oolongs, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Cold Energy鳳凰冬茶、雪片銀花香
Xuepian Ya-shi Xiang:
Finer winter Phoenix oolongs have always been sought after for their unforgettable natural bouquet fragrances. To us, an aroma of a premium tea has to be complete with a winning taste profile. It has taken us over a decade to fine tune the mastery of the processing of the choicest harvest to attain a result we can be proud of. Presenting Tea Hong’s very own Snow Orchid, the roundest, smoothest, and by far the most seductively fragrant oolong ever known. It is our luscious indulgence secretly from Nature.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
White Peony Classic Long, traditional white tea
Tea, White teas, Minnan/ Mindong, Fujian, Lighter Aromas, Milder Tastes, Neutral-Cool Energy明前、政和牡丹王
Zhenghe Mudan Wang
While White Peony from Fuding tastes more floral, that from the other earliest region, Zhenghe, tastes longer and deeper. The more tedious curing process is marked by the darker colors on the leaves. While many prize Silver Needle Supreme for its delicate taste and furry appearance, a superb traditional white tea as White Peony Classic Long delivers a more impressive taste experience. That may explain why this Mudan Wang, aka King of White Peony, is considered the best and most classical representation from the origin, and a favourite by many tea connoisseurs. As most aficionados prefer it, we have always matured this tea adequately before releasing it in the shop. The current stock is a single batch first flush ( i.e. pre-Qing-ming ) that we have matured in our environment since its harvest in 2019.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack 
Danhu Old Bush Song Cultivar, Phoenix dancong oolong
Tea, Oolongs, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral-Cool Energy丹湖老樅 宋種黃橘香
A very special Huangzhi Xiang
Cutting away from the main trail towards the more visited Zhongxin Yin and Lizai Ping, hidden away behind a spur, there is this tiny secluded enclave in Wudong by the name of Danhu. As the mecca of Fenghuang Dancong, where the oldest form of oolong is the de facto tea to produce, Wudong is one of the major mounts of the Phoenix Mountains. Outside of the 7 major villages listed administratively, there are actually many other small areas where a few or even a couple of households make up a small tea haven of their own. Shaded on the north of the dark rock mountain, it is cool here even at 4 pm on a summer day. The tea forests here are mostly bushes 2 to 3 meters tall. Occasional 3 to 5 meter ones, each occupying a circular clearing around them, growing gloriously with their wide-spread crowns. Tiny patches of vegetables grown here and there under tea trees. The few families here have been tea farmers since their grandfathers remembered. As to when the old bush for our Song Cultivar have been here, no one can really tell.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack
I must agree with Frankston’s review below – you will not find a better value Longjing for less than $1USD per gram. You would have a harder time finding better Longjing in Hangzhou – unless you happen to bring Leo with you on a sourcing trip.
This is what Longjing used to taste like – deep, rich, nourishing, like chicken soup for the tea drinker’s soul. Strong flavor, clean finish, deep satisfaction. You could try bring Leo with you to Hangzhou, but an extra plane ticket is a lot more expensive than Longjing Traditional Supreme 🙂
These leaves respond very well to pretty much all combinations of time-and-temperature. Cooler temps bring out snow peas, florals, and very smooth undertones of nuts. As the temperature increases, those nutty notes become stronger and eventually – around 180*F – turn into dry-roasted peanut butter and lightly-toasted sesame seeds, with hints of pure dark chocolate (this tea certainly has theobromine in it!)
With cooler temperatures, the texture slides around the palate like a melted marshmallow. It’s slippery and chewy. At higher temperatures, the mouthfeel is more pronounced, but the flavors remain intact and there is no bitterness or astringency, even the chocolate-like note evaporates from the palate fast enough to not draw out any moisture and leave behind an impression of dryness.
The aftertaste is on point – it’s cleansing, refreshing, and reminiscent of mineral-rich melted snow. I love how clean and invigorating it is, with a mild mouth-watering effect to wrap the experience up beautifully.
Who hasn’t heard of Long Jing ? Arguably China’s most “famous” tea. In a market literally flooded and saturated in false idols, Tea Hong’s Long Jing Supreme shines like a beacon of Light. What captures my attention the most with this tea is the aroma. The aroma is persistent, clear and warming. Try it out for yourself – prepare the tea as you would and save a portion to cool down. Smell the tea soup the next day. Do the same with the leaf once you have done brewing and let dry, uncovered overnight. You will awake to a bouquet of nuts, soft green moss and something savory (chips ? toasted sesame ?) lingering in the finale. This aroma is mirrored in the taste of the tea liquor. Depending on what you want from this tea, it can brew up as strong and sharp, vegetal or smooth, creamy and long-lasting.
Now with Tea Hong’s latest 70 g format, you will not find a better value Long Jing at less than 1 usd per gram.
PS – Be sure to steep the leaves for a long time before discarding the leaves in your garden. Use this concentrated steep to prepare this fantastic recipe – https://www.teaguardian.com/tea-hows/3-tea-recipes-for-festive-season/#Longjing
Excellent
When infused under the suggested contidions, the results were excellent until the last batch. Satisfying results were also observed when the variables of the extraction process were reasonably modified. Thank you.
When will this tea arrive this year
Hello, I have finished all my better dragon well now. When do you think your new tea will arrive this year
Hello Mrs Ngo, normally we inspect our pre-Qingming green teas around early to mid April but need quality assurance processes for another two weeks. So likely to be late April the earliest. Will send mass newsletter to all registered customers when available.
Very good tea
Just tried this tea, miles better than what I’ve bought from other websites.
I live in England ordered on the 30th Oct (wed) received on the 4th Nov (mon) so very fast shipping (pricey but if it gets here fast and undamaged that is great)
Good to compare
I agree with u Manila Tran! It is very interesting to compare the two longjings! I also prepared it using a Yixing pot. Wonderful new understanding of an old tea!
難得的好發現
很明顯 Tea Hong 的龍井並非採用新品種龍井43茶樹生產的，而是用現時較少見的傳統龍井茶樹，因為它的茶味較龍井43層次更多，更為鮮爽。使我驚喜的是大部份以傳統茶樹生產的龍井口味較為苦澀，但這 Tea Hong 的龍井卻並非如此，真是一難得的好發現。
This deserves Tea Master’s Choice
I have purchased both this and Longjing First Flush to compare taste. I did it once by myself and once with my customers (yes, I do have a few now!) and we all agree that this is smoother and richer than LJFF. The latter is sharper in taste and maybe liked by some. I also did it once using a yixing teapot, as Leo recommends in this article: https://teaguardian.com/tea-selection-guide/green-tea-longjing.html, and we unanimously agree this is the most flavorful Longjing we have had so far!