In Chinese, Lung means "dragon" and Ching means "well," but this variety is also affectionately known as "Dragon Well Tea" in China. Lung Ching tea has been cultivated, grown, and produced in China for over 1800 years in a laboriously traditional manner as "Buttom Tea." During production, the delicate leaves with the tip are briefly pressed with bamboo mats after wilting and then slowly roasted over an open fire to prevent any fermentation. This craftsmanship is still celebrated as a true art in Zhejiang today. Lung Ching should not be missing from any tea kitchen.