Three Generations of Longjing, Made by Hand and Memory
I grew up in a tea-making family in Dongmuwu, on the western side of Hangzhou's West Lake District. This is where I continue the work I learned from my family: making Longjing by hand, season after season.
Longjing begins with a place, a season and a pair of experienced hands.
My family has grown and made tea for more than a century. I take part in spreading, pan-firing, sorting, tasting and packing. Our tea is not blended with tea from other regions, and every batch is tasted before it leaves us.
Beyond the craft passed down in my family, I studied under Ms. Yang Yuehong. I continue learning with the same belief that good Longjing should be understood through its origin, its leaves and the work behind it.
Read My Story
From Dongmuwu tea gardens to the firing pan
These are photographs from our existing tea archive: the hills where the leaves grow, the garden at leaf level and the hands working directly in the heated pan.
Local leaves, transparent craft
Qunti, the old local cultivar
The tea I most hope to share is first-pick, handmade Qunti Longjing—small in quantity and deeply connected to local tea gardens.
See the tea collectionCraft without disguise
Some lots are fully handmade, others combine handwork with machines. I prefer to explain each method honestly rather than hide it behind vague claims.
Learn how Longjing is madeTasting as quality control
Appearance is only the beginning. Aroma, liquor, texture and the brewed leaf help decide whether a finished batch is ready.
Meet the tea maker“We make tea from our own local leaves, do not blend in tea from elsewhere, and finish each step with care.”
— Jason Jin, third-generation Longjing tea maker
The work behind a batch of Longjing
Each stage changes the leaf. Experience lies in knowing when to wait, when to use heat and when to stop.
Picking
Selecting tender spring shoots at the right stage.
Spreading
Letting fresh leaves rest before they meet the pan.
Pan-firing
Controlling heat while shaping and drying the leaf.
Sorting
Removing uneven pieces and examining the finished tea.
Tasting
Brewing every batch before packing and release.
Learn Longjing through first-hand experience
Longjingpedia
Origin, cultivars, pan-firing, brewing and practical ways to understand authentic Longjing.
Explore Longjing knowledgeHarvest Journal
Tea-garden weather, bud development, picking days and observations from each spring harvest.
Read the journalTea Collection
Small seasonal lots described by origin, harvest, cultivar, craft and tasting character.
View current teasFrom Spring Leaf to Finished Tea
Each batch is picked, spread, pan-fired and tasted in rhythm with the season.