How to Brew Dragon Well

Brewing Dragon Well: Simple Elegance in Every Cup

Dragon Well is one of the most forgiving premium green teas to brew. Its pan-fired character makes it less sensitive to temperature variation than steamed Japanese greens, and the flat leaf shape allows for even extraction. With just a few basic guidelines, you can produce a beautiful cup on your first attempt.

What You Need

The traditional vessel for Dragon Well is a tall, clear glass — this lets you appreciate the visual spectacle of the flat leaves slowly descending through the water. A porcelain gaiwan also works well. Use 3 grams of tea (roughly 1.5 teaspoons of the flat leaves) per 200 ml of water.

Step 1: Heat Your Water

Bring fresh filtered water to a boil, then let it cool to approximately 80°C (176°F). If you do not have a thermometer, boil the water and wait about two minutes. Water that is too hot will scorch the leaves and produce a harsh, bitter cup.

Step 2: Warm the Vessel (Optional)

Pour a small amount of hot water into your glass or gaiwan, swirl it to warm the walls, and discard. This step helps maintain a stable brewing temperature.

Step 3: Add Leaves and Water

Place the dry leaves in your vessel. Pour the 80°C water gently down the side of the glass rather than directly onto the leaves — this prevents bruising and encourages an even steep. Fill to about 200 ml and let the tea steep for 2 minutes. There is no need to cover the glass.

Step 4: Enjoy and Resteep

Drink directly from the glass, sipping while some leaves are still settling. When about one-third of the liquid remains, add more hot water for a second infusion. This time, steep for 2 to 2.5 minutes. A third infusion at 3 minutes is possible, though the flavor will be noticeably lighter.

Common Mistakes

The biggest pitfall is using freshly boiled water. At 100°C, Dragon Well becomes unpleasantly bitter and loses its signature sweetness. Another frequent error is over-measuring the leaf — because Dragon Well leaves are flat and dense, a tablespoon may contain more tea than you expect. Weighing the leaf on a small kitchen scale is the most reliable approach. Finally, avoid steeping longer than 3 minutes on the first infusion; extended contact time pulls excess tannins and muddies the clean finish that makes this tea special.