Picked early in the spring "before the rains" of mid-April, the leaves are tender, vibrant with flavor, a basic Dragon Well offering a subtle chestnut flavor. Grown organically on an island on the coast of Zhejiang Province, these buds are pan-roasted in woks to give the leaves their characteristic shape and bring out the natural, sweet qualitites of the tea. The leaves are firmly pressed and shaped against the surface of the roasting wok. Hand- working the leaf gives this tea its distinctive feather-like shape. The result is a rich-green leaf color tinged with a yellow-gold color. The wok-firign process heightens the sweet flavors of this varietal and infuses it with nutty notes and a clean, lingering finish.