The Sovereign Green: Shi Feng “Quntizhong” Longjing

Handcrafted Heirloom West Lake Dragon Well | Master Wang Akang | Lion Peak Core Reserve

In the hierarchy of Chinese tea, Shi Feng Longjing (Lion Peak Dragon Well) sits alone at the pinnacle. It is the “King of Green Teas,” a title earned not through marketing, but through a unique geological miracle and a 1,200-year scholarly lineage. At ZENTAOEAST, we bypass the superficial hype of the “Pre-Ming” rush to bring you the substance of the mountain: a late-spring harvest from the ancestral Quntizhong bushes.

The Terroir of the “White Sand”

The secret of Lion Peak lies beneath the surface. Within the core micro-terroirs of  Longjing Village, the soil is a rare “White Sand Soil” formed from weathered quartz sandstone.

• Deep Roots: This highly porous, fast-draining soil “forces” the tea trees to push their roots three meters deep to find moisture, absorbing a staggering concentration of deep-earth minerals.

• The Sanctuary: Nestled against the North Peak and facing the West Lake, the gardens of Shi Feng are a natural windbreak. Bathed in morning mist and afternoon diffused light, the leaves grow 5–8 days slower than those on the plains, accumulating 30% more amino acids and aromatics.

The Ancestral Cultivar: Quntizhong (Old Bush)

While modern plantations use clones like “Longjing #43” for early sprouting, Lion Peak remains the stronghold of the Quntizhong—the original, seed-grown heirloom population.

• The “Brown Rice” Hue: Authenticity has a color. Master-grade Shi Feng is not neon green; it possesses a signature “Cǎo Mǐ Sè” (Brown Rice Color)—a natural yellowish-green. This is the mark of high-fire traditional fixing and a mineral-rich leaf.

• Enduring Resonance: What the Quntizhong lacks in “pretty” appearance, it overcomes with a “rock-sugar orchid” scent and a bean-like creaminess that can linger in a cold cup for over 15 minutes.

The Master’s Hand: Wang Akang

True Longjing is a product of the “Two Fires.” This batch was handcrafted by Master Wang Akang, who has spent over 40 years at House No. 62 in Longjing Village.

• The Ritual: Harvested on April 15, 2026, Master Wang refused to rush the process. He insists on traditional hand-firing, ensuring the “Kill-green” (Shāqīng) is deep and thorough.

• The Taste: The result is a tea with an extraordinarily full body and a Hui Gan (returning sweetness) so persistent it feels like a physical presence in the throat.

Curator’s Verdict

“I chose this April 15 harvest because I wanted to offer the ‘Bone’ of Lion Peak, not just its ‘Skin.’ At $2,000 or more for the first flush, the price often obscures the tea. But this harvest, fired by Master Wang Akang, reveals why Shi Feng has reigned supreme since the Ming Dynasty. It is ‘Rugged Clumsiness’ in a cup—it looks unpretentious, but once it touches the water, it radiates the strength of the white sand and the spirit of the old masters.”

— Richard Zhang, Founding Curator