DRAGON WELL Recipe

Measure and heat water

Measure 12 oz (about 350 ml) of filtered water. Heat the water to just under boiling: 175–185°F (80–85°C). If you do not have a thermometer, bring to a boil and let cool for about 6–8 minutes.

Pre-warm teaware

Optional: Pour 2 oz hot water into your teapot or cup, swirl to warm the vessel, then discard the water. Warming the vessel preserves temperature during steeping.

Add tea leaves

Place 2 tsp (about 2 g, adjust to taste) of Dragon Well tea leaves into the warmed teapot or into an infuser/cup.

First infusion

Pour 4–6 oz (120–180 ml) of the 175–185°F water over the leaves leaving some space if using a gaiwan or pot. Let steep for 1:30–2:00 minutes. For a delicate, vegetal cup, stay closer to 1:30; for a fuller cup, steep 2 minutes.

Decant

Pour the tea into your serving cup or a fairness pitcher (cha hai) to stop extraction and ensure even flavor. Taste and decide whether to continue with additional infusions.

Optional re-infusions

Dragon Well can be re-steeped 2–3 times. For each subsequent infusion, increase steep time by 30–45 seconds and use the remaining hot water (about 4–6 oz per infusion). Use the same leaves until the flavor becomes faint.

Optional sweetening and aroma

If desired, add up to 1 tsp honey or a pinch of rock sugar to the cup while the tea is warm and stir to dissolve. A thin lemon slice can be added for a citrus note, but this is nontraditional and will change the tea’s delicate profile.

Serve

Serve immediately while warm. Enjoy in small sips to appreciate the chestnut, vegetal, and sweet notes typical of Dragon Well.