You’ve probably heard of rare coffees or vintage wines that cost a fortune. But in the world of high-end Chinese tea, there is a specific, almost mythical number that collectors and historians obsess over: 18 pounds of the dragon king.
It sounds like a weight class for a mystical creature. It's not.
Instead, it refers to the legendary "Imperial Tea" trees of Longjing (Dragon Well) in Hangzhou, China. Specifically, the eighteen original tea bushes granted "imperial status" by the Qianlong Emperor during the Qing Dynasty. These aren't just plants. They are living history. Honestly, if you try to buy tea from these specific bushes today, you’re basically looking at a price tag that rivals a small mansion in the suburbs.
The Emperor and the 18 Imperial Bushes
History is messy. Most people think the "Dragon King" name comes from some ancient dragon god living in the well at the Hu Gong Temple. That's part of it, sure. But the real story is more about a guy on vacation.
The Qianlong Emperor was famous for his "Southern Tours." While visiting the Lion Peak (Shifeng) area in Hangzhou, he sat down at the Hu Gong Temple. He was served a cup of Longjing tea. He loved it. While he was watching the ladies pick the leaves, news arrived that his mother, the Empress Dowager, was sick back in Beijing. He supposedly stuffed the fresh leaves he had just picked into his sleeves and rushed back.
By the time he got home, the leaves had flattened and dried. His mother smelled the fragrance, drank the tea, and felt better. The Emperor was so stoked that he officially gave those 18 bushes "Imperial" status.
That’s where the 18 pounds of the dragon king concept starts to take shape in modern lore. While the bushes don't literally produce exactly 18 pounds of finished tea every single year—nature is fickle, after all—the "18" became the magic number. It defines the peak of prestige in the tea world.
Why 18 Pounds of the Dragon King Fetches Millions
Let's talk money. It’s gross but fascinating.
🔗 Read more: Christmas Treat Bag Ideas That Actually Look Good (And Won't Break Your Budget)
In the early 2000s, a tiny amount of tea harvested from these specific trees—we’re talking 100 grams—sold at auction for roughly 145,000 Yuan. Adjusting for today's market and the sheer scarcity, the math gets stupid.
Why is it so expensive?
- Terroir: The soil at Shifeng is unique. It’s sandy, slightly acidic, and the drainage is perfect.
- The "Pan-Fired" Method: Longjing isn't steamed like Japanese green tea. It’s hand-pressed in a hot wok. This gives it that iconic flat shape and nutty, chestnut-like flavor.
- Historical Continuity: These specific 18 bushes are old. Really old. They represent a genetic lineage that tea masters have protected for centuries.
Most people will never taste the real deal. Seriously. If someone offers you "Imperial 18" for fifty bucks on the internet, they are lying to your face. The genuine harvest from the original 18 bushes is usually reserved for state banquets or ultra-wealthy private collectors who have connections within the Hangzhou tea bureaus.
The Difference Between "Imperial" and "Fake"
There is a lot of "Dragon Well" tea out there. Most of it is fine. Some of it is garbage.
To understand the weight and value of the 18 pounds of the dragon king, you have to know the tiers. You’ve got West Lake Longjing (Zhejiang province), which is the gold standard. Within that, you have Shifeng Longjing. And at the very top of that pyramid sit the 18 bushes.
Authentic Longjing from the general area should have four distinct qualities: green color, fragrant aroma, sweet taste, and a flat leaf shape. If you’re drinking tea that tastes like mown grass and looks like needles, it’s not Longjing. Real Shifeng tea has a yellow-green hue, often called "brown rice color." It’s not bright neon green.
The "Dragon King" moniker often gets confused with the "Dragon Well" name itself. Legend says a dragon lived in the well near the temple and controlled the rain. Farmers would pray to the dragon for their crops. When the Emperor gave his seal of approval to the 18 bushes, the myths of the dragon and the prestige of the throne merged into one.
💡 You might also like: Charlie Gunn Lynnville Indiana: What Really Happened at the Family Restaurant
The Harvest Timeline
Timing is everything in Hangzhou.
- Pre-Qingming (Mingqian): This is the holy grail. Harvested before the Qingming Festival (usually early April). The buds are tiny, tender, and incredibly sweet.
- Pre-Rain (Yuqian): Harvested before the Grain Rain in late April. The flavor is bolder, more "tea-like," and the leaves are bigger.
The 18 pounds of the dragon king harvest is always a Pre-Qingming event. It is done with surgical precision. The pickers aren't just grabbing leaves; they are selecting "one bud and one leaf" or "one bud and two leaves" specifically.
How to Experience High-End Longjing Without Being a Billionaire
Look, you aren't getting the tea from the Emperor’s original bushes. Neither am I. But you can get close.
If you want to experience the soul of the 18 pounds of the dragon king, you should look for "Shifeng Longjing" from reputable vendors. Specifically, look for tea that is "handmade." Most tea today is processed by machines. Machine-made Longjing is okay, but it lacks the "breath" of the wok.
When you brew it, don't use boiling water. You'll burn the leaves and it’ll taste like a bitter penny. Use water around 80°C (176°F). Use a glass cup so you can watch the leaves dance. In China, this is called "the dance of the dragon." The leaves should stand upright and then slowly sink to the bottom.
Common Misconceptions
People think "18 pounds" refers to a specific weight you have to buy. No. It's a reference to the limited yield of that specific historical site.
Others think the "Dragon King" refers to a specific brand. It doesn't. It's a descriptor of the highest possible grade of Longjing, linked back to the temple and the imperial decree.
📖 Related: Charcoal Gas Smoker Combo: Why Most Backyard Cooks Struggle to Choose
Another big mistake? Storing it in the cupboard for years. Green tea is not puerh. It doesn't get better with age. If you manage to get your hands on high-grade Longjing, drink it. Within six months. Store it in the freezer in an airtight container if you have to, but don't let it sit. The volatile oils that give it that chestnut aroma disappear fast.
The Future of the Imperial Bushes
The 18 bushes are still there in Hangzhou. They are a major tourist attraction. But they are also under intense protection.
Climate change is a real threat to the tea industry in Zhejiang. Spring frosts or unexpected heatwaves can ruin a harvest. Because these bushes are so old, they are more vulnerable than younger, heartier cultivars like Longjing #43.
The "Dragon King" legacy is being preserved through cloning and grafting, but purists argue that the "Old Tree" (Quntizhong) variety is the only one that truly captures the flavor profile the Emperor fell in love with.
When you talk about 18 pounds of the dragon king, you're talking about the intersection of botany, imperial ego, and a really good cup of tea. It's a reminder that sometimes, a simple plant can become a cultural titan just because the right person took a sip at the right time.
Actionable Steps for Tea Enthusiasts
If you want to explore the world of high-end Longjing and the legacy of the 18 bushes, start with these specific actions:
- Verify the Source: Only buy Longjing that specifies the village of origin. Look for names like Shifeng, Meijiawu, or Wengjiashan. If it just says "China Green Tea," it’s not what you’re looking for.
- Check the Harvest Date: Ensure the tea was picked in the current year's Spring harvest. Anything older than a year will have lost the vibrant "Dragon King" profile.
- Evaluate the Color: Look for "brown rice gold" (yellow-green) rather than deep forest green. This indicates the authentic Lion Peak terroir and traditional processing.
- Use the Grandfather Method: To taste tea like a local in Hangzhou, put the leaves directly in a tall glass, add hot water, and sip from the top, refilling as you go. This allows the flavor to evolve.
- Invest in a Gaiwan: If you want to be precise, use a porcelain gaiwan to control the steep time and appreciate the aroma of the wet leaves.