Lung Ching gets its name from the 'Dragon well' in the West Lake area of Zhejiang, where the tea was first produced.
Like other green teas, the tea leaves for the Ching Lung tea are immediately roasted in large pans after picking. The leaves are then folded into themselves, so that the sword-like shape characteristic arises.
The heating also ensures that the enzyme that causing the natural oxidation is degraded. As a result, the tea will stay green instead of black.