China's famous pan-fired green: flat leaves, chestnut sweetness, and a softer edge than steamed Japanese greens.
Pan-firing gives Dragonwell toasted, nutty notes that stand up to slightly hotter water — 80°C opens the chestnut sweetness without the grass turning bitter. The traditional glass-and-float method works fine; leaves sitting in the cup keep steeping, so drink down and top up rather than letting it stand full.
The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →