Legend has it that in 250 AD a Taoist monk affirmed that there must be a dragon lurking in a certain spring not far from Hangchow. The monk implored the well dragon to come to the rescue of the poor farmers suffering a crippling drought. Instantly the clouds came rushing in from every side and poured forth a timely rain. One account of this, an old temple adjoining the spring is know as Dragon s Well Monastery, and the tea derives its name from the same legend.

Lung Ching Tea - also known as Dragon Well is produced by hand through a 10 part process. The tea used to produce Dragon Well is grown by the side of West Lake in Zhejiang Province. Dragon Well is distinguished by its beautiful shape, emerald color, scented smell and tending sweet floral character.

In the People's Republic of China, mists and fog often compensate for insufficient rainfall, at the same time cloaking the gardens in secrecy. Here tea is produced according to ancient time-tested methods and workers perform all tasks by hand, just like their ancestors. The tea leaves that become Lung Ching (a.k.a. Dragonwell) are plucked before the spring rains have fallen. The choicest leaves come from a part of the mountain called Lion s Peak where plucking takes place before each tender shoot has more than one leaf.