West Lake Longjing Tea
Classification:
West Lake Longjing, one of China’s Top Ten Famous Teas, is a pan-fired green tea renowned as the "Gem of Heaven," "The Foremost of All Teas," and the "Queen of Green Teas."
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Details Introduction
Overview
West Lake Longjing, one of China’s Top Ten Famous Teas, is a pan-fired green tea renowned as the "Gem of Heaven," "The Foremost of All Teas," and the "Queen of Green Teas."
Historical Origins
● Tang Dynasty: First mentioned in Lu Yu’s The Classic of Tea, which records tea production at Tianzhu and Lingyin temples in Hangzhou.
● Song Dynasty: Rose to prominence and became a tribute tea for the imperial court.
● Yuan Dynasty: Documented in historical texts.
● Ming Dynasty: Recognized as one of China’s finest teas.
● Qing Dynasty: Emperor Qianlong visited Longjing four times and designated 18 tea bushes in front of Hugong Temple as "Imperial Tea."
● Republic of China Era: Cemented its status as China’s most prestigious tea.
● Modern Era: Officially designated as a national diplomatic gift after the founding of the People’s Republic.
Growing Region
According to GB/T 18650-2008, only tea produced within West Lake District (West Lake Scenic Area) of Hangzhou—covering 168 km², including a core protected zone—can bear the name "West Lake Longjing." The region enjoys:
Mild climate, abundant rainfall, fertile soil, and optimal pH levels, ideal for tea cultivation.
Harvesting
● Timing: Prized for its early picking, typically between Qingming (Early April) and Guyu (Late April).
● Standards: Only the tender buds—single bud, one bud with one leaf, or one bud with two newly unfolded leaves—are handpicked in multiple batches to ensure quality.
Production Process
● Traditional Method: Fully handmade, involving:
● Qing Guo (Kill-Green): Initial pan-firing to halt oxidation.
● Tan Liang Hui Chao (Cooling & Moisture Balancing): Allows leaves to reabsorb moisture.
● Hui Guo (Final Firing): Uses 10 techniques (grasping, shaking, pressing, tossing, etc.) to shape and refine the tea.
● Modern Methods: Now includes semi-mechanical and fully mechanical production.
Quality Characteristics
● Appearance: Flat, smooth, and spear-shaped, with a vibrant emerald-green hue.
● Aroma: Fresh, pure, and long-lasting, featuring orchid or bean blossom notes.
● Liquor: Clear, bright, and pale green-yellow.
● Taste: Mellow, sweet, and refreshing, with a smooth texture and lingering sweetness.
● Spent Leaves: Tender, intact, and uniformly bright green.
Classification
● By Harvest Time:Ming Qian Tea (Pre-Qingming): Most precious; "Lian Xin" (Lotus Heart) for single buds, "Que She" (Sparrow’s Tongue) for one bud + one leaf.
● Yu Qian Tea (Pre-Guyu): Called "Qi Qiang" (Spear & Flag) or "Cao Qi Qiang" (Rough Spear & Flag).
● By Origin: Five sub-brands:
● "Shi" (Lion Peak): Highest quality, from Shifeng Mountain.
● "Long" (Dragon): Grown near Longjing Village.
● "Hu" (Tiger): From Hupao, slightly lower grade.
● "Yun" (Cloud): Cultivated in Yunqi.
● "Mei" (Plum): Produced in Meijiawu, known for meticulous craftsmanship.
By Sensory Quality
Grades: Premium, 1st, 2nd, 3rd, 4th, and 5th (descending order).
Brewing Methods
● Glass Cup: Best for appreciating the leaves’ dance.
● Purple Clay Teapot: Enhances aroma and flavor.
● Gaiwan (Lidded Bowl): Classic for controlled infusion.
● Fairness Cup Method: Ensures consistent taste across servings.
● Large Bowl Brewing: Traditional and practical.
● Pro Tip: Use 75–85°C water to avoid bitterness and savor its delicate sweetness over 3–5 infusions.
Better sweet today. A better world tomorrow.
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