We traveled into the mountains on the coast of Fujian along the border with Zhejiang Province to visit Luffeng Tea. Luffeng has recently begun producing organic teas. We tasted a Cultivar 43 made to the local style of spring green tea. Cultivar 43 is best known as a Dragon Well. in producing this lot, the teamaker used a curled, basket fired style leaf. The result is a fresh and lively flavored organic spring green.
Lot Notes. Tea was harvested Pre-Qing Ming. leaves are handcrafted to remarkably uniform & delicately curled shapes; in opening leaves release a fresh green tea flavor with a wonderful, passing note of Dragon Well. The farm is now five years in organic production.
Tea Facts. Cultivar is number 43 which has been cultivated for making traditional Dragon Wells. Sourcing farm elevation is eight hundred meters. Farm is in Yong Tai County, Tong An is the producing farm. Tea was harvested the first week of April 2026, handcrafted, and pan fired.
Taste Profile. We find the cup aroma is reminiscent of a Dragon Well. On the palate, we find clean vegetal notes. Notes of artichoke, then some lemon flavor is evident in this fresh tea. Just a hint of a light astringency at the finish.
Brewing Suggestions. Our recommendation is two grams for six ounces of water at a temperature of 195F. Steep for two-2.5 minutes.
SKU: G-LGW-LF-6
Green Tea
Add 30 seconds for each successive steep — flavors evolve.
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.