Pick Your Own Longjing Tea
There is no more authentic Hangzhou experience than walking through terraced tea fields with a bamboo basket, plucking the tenderest spring leaves under the guidance of a local tea farmer. Longjing (Dragon Well) tea has been cultivated on these hillsides since the Tang Dynasty, and the spring harvest — known as Ming Qian (pre-Qingming) — produces leaves so prized they can sell for thousands of yuan per kilogram.
The tea picking experience is surprisingly accessible. Several tea villages within 30 minutes of West Lake welcome visitors year-round, with the peak season running from mid-March through late May when the new leaves are at their finest. You do not need any prior knowledge — the farmers will teach you exactly which leaves to pick (the bud and one or two adjacent leaves, never more) and how to handle them gently so as not to bruise the delicate leaves before processing.
What Makes Spring Tea Special
The first flush of spring tea leaves contains the highest concentration of amino acids and aromatic compounds, giving Ming Qian Longjing its characteristic chestnut-like sweetness and lingering finish. By late April, the leaves grow larger and the flavor becomes more robust but less delicate — this is Yu Qian (pre-Grain Rain) tea, still excellent but a different character entirely. Picking during the spring window means you are tasting tea at its absolute peak.
Where to Go Tea Picking
Longjing Village (Dragon Well Village)
The most famous and historically significant tea village sits in the hills just southwest of West Lake. This is where Emperor Qianlong himself once visited and designated eighteen tea bushes as imperial tribute plants (the famous "Eighteen Imperial Tea Bushes" are still there, behind a fence, and still producing). The village has dozens of family-run tea farms, many of which offer picking experiences. Because of its fame, Longjing Village tends to be the most expensive option, with picking experiences typically ranging from ¥250-400 per person including roasting and tasting.
Meijiawu Tea Village
About 8 kilometers southwest of West Lake, Meijiawu is a longer-established tea community that feels more like a working village and less like a tourist attraction. The terraces here are steeper and more dramatic, and the prices are generally lower — expect ¥150-280 for a similar picking-and-processing experience. Many Meijiawu families have been growing tea for five generations or more, and the pride they take in their craft is palpable. The village also has excellent farm-to-table restaurants where you can eat lunch surrounded by the same fields you just harvested from.
Wengjiashan Village
Nestled in a valley between the hills, Wengjiashan is the quietest of the major tea villages and the least commercialized. It is a favorite among Hangzhou locals who want to escape the crowds. Picking experiences here feel the most personal — you are essentially joining a family for their morning work rather than participating in a packaged tour. Prices range from ¥120-300.
What the Experience Involves
A typical tea-picking experience follows this flow:
- Orientation (10-15 minutes): The farmer explains which leaves to pick, demonstrates the correct hand technique (thumb and index finger, a gentle twist-and-pull motion), and gives you a basket and sometimes a traditional hat.
- Picking in the fields (45-60 minutes): You walk through the terraces, picking leaves under supervision. A skilled picker can gather 500 grams of fresh leaves in an hour; as a beginner, you might collect 100-200 grams. It is meditative, surprisingly addictive work, and the views across the terraces are stunning.
- Roasting demonstration (20-30 minutes): Back at the farmhouse, the farmer demonstrates the traditional pan-roasting process. Longjing is unique among Chinese green teas for being pan-fired rather than steamed — the leaves are pressed and stirred in a hot wok at around 200°C, a technique that requires years to master. You will be invited to try your hand at it (carefully).
- Tasting (20-30 minutes): The best part. You sit down with the farmer to taste the tea made from leaves picked earlier that day (yours will need time to process). The farmer will brew the tea in glass cups — traditional for green tea so you can watch the leaves dance — and explain the color, aroma, and flavor profile.
- Take-home package: Most experiences include a small packet of Longjing tea to take home, often from the farm's own production (not necessarily the leaves you picked, which need hours of careful processing).
What to Wear
Wear long pants and closed-toe shoes. Tea terraces can be muddy after rain, and you will be walking on uneven ground. A hat and sunscreen are essential — the terraces offer little shade. Light colors are best as they attract fewer insects. Avoid strong perfume or cologne, which can interfere with the delicate tea aromas you are there to appreciate.
How to Book
The easiest way to book a tea-picking experience is through Klook or Viator, both of which offer curated half-day tours that include transportation from central Hangzhou, the picking experience, and sometimes lunch. These typically cost ¥300-500 per person and remove the language barrier since an English-speaking guide accompanies you.
If you prefer to go independently, you can simply take a taxi or bus to any of the tea villages and ask around. Most farmhouses display signs (in Chinese) advertising picking experiences, and even without shared language, the farmers are accustomed to welcoming foreign visitors. Bring cash (WeChat/Alipay is also widely accepted). Expect to pay ¥150-400 depending on the village and season.
Best Time to Go
The absolute prime time is late March to early April, during the Ming Qian harvest. This is when the tea is most valuable and the weather is most pleasant. However, this is also the busiest period. If you prefer a quieter experience, late April through May offers Yu Qian tea picking, still excellent quality, with fewer crowds and slightly lower prices. Avoid June through February — outside of spring, the tea bushes are dormant and there is nothing to pick.
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Tea Ceremony & Tasting Workshops
If picking tea is about the land, a tea workshop is about the craft. Hangzhou offers several ways to deepen your understanding beyond the fields:
Gongfu Tea Ceremony Class
Learn the formal way to brew and serve Longjing tea — water temperature (80°C for green tea, never boiling), pouring technique, timing, and the meaning behind each step. A good ceremony class covers the six types of Chinese tea (green, white, yellow, oolong, black, and pu-er) and why each requires a different approach.
Duration: 1.5–2 hours | Price: ¥150–350/person | Best venues: China Tea Museum, Qingteng Tea House
Tea & Food Pairing
Discover which teas pair with which foods — Longjing with West Lake Vinegar Fish, Pu-er with dim sum, Tieguanyin with desserts. Some workshops include a light meal. This is one of the most enjoyable ways to understand how tea functions in Chinese cuisine beyond the teacup.
Duration: 2 hours | Price: ¥200–400/person
Where to Take a Workshop
- China National Tea Museum: The most accessible option — ¥80–150 for a ceremony class, English instruction available, walk-ins welcome. Located near Longjing Village.
- Qingteng Tea House: A refined, intimate setting in the city center. ¥150–250, limited English. Walk-ins usually fine on weekdays.
- Longjing Village families: Combine picking with a tasting session. Limited English but the most authentic experience. ¥200–500.
- Klook / Viator: English-guided workshops with hotel pickup. ¥200–600. Best if you want everything arranged.
What You Will Learn
- Tea classification — the six types of Chinese tea and how they differ
- Water temperature — why different teas need different temperatures (Longjing: 80°C, Oolong: 95°C, Pu'er: 100°C)
- Brewing technique — the gongfu method: warm the cup, rinse the leaves, pour with precision
- Tasting technique — smell, sip, appreciate the aftertaste (回甘, hui gan)
- Tea etiquette — how to thank the pourer, how to hold the cup, what not to do