Longjing Tea, also known as West Lake Longjing, is one of China’s top ten famous teas and belongs to the green tea category. It is celebrated for its unique fragrance, sweet and mellow taste, and bright tea liquor. Longjing Tea is not only a treasure of Chinese green tea but also a symbol of Chinese tea culture.
Origin and Production Areas of Longjing Tea
Longjing Tea is named after the Longjing area in the West Lake District of Hangzhou, Zhejiang Province, China. Tea cultivation in central Zhejiang dates back to around 700 AD, flourishing by 1400 AD. Among the various regions, the Longjing Tea from the West Lake area is of the highest quality, particularly the Shifeng Longjing from Silver Lion Peak. Today, Longjing Tea is primarily produced in three regions in Zhejiang Province: West Lake, Hangzhou, and Shaoxing. Among these, West Lake production is considered the best, and “West Lake Longjing” has become synonymous with Longjing Tea. Additionally, Longjing Tea is also produced in Sanxia District, New Taipei City, Taiwan.
Characteristics
Longjing Tea is renowned for its flat shape, bright green color, rich aroma, and sweet, mellow taste. The most precious leaves are harvested before April each year. Longjing Tea is graded based on the harvest period and the tenderness of the buds and leaves, including bud tea, one bud with one leaf, and one bud with two leaves. The finest grade requires about 80,000 tea buds to produce 500 grams of tea, making it very expensive.
Production Method
The production of Longjing Tea is extremely meticulous. After harvesting, the tea leaves are spread thinly indoors and left to rest for two hours. Old and damaged leaves are sifted out before the pan-firing process begins. The first step is “Shaqing” (Panning) at a pan temperature of about 100°C, where the leaves are stirred and shaken. Once the moisture content reduces to 50%, the leaves are pressed and shaped to create a flat appearance. The “Shaqing” process takes about 15 minutes, followed by a 50-minute cooling period, after which the leaves are pan-fried again. During this step, the pan temperature is around 70°C, and the leaves are stirred, pressed, and pushed to achieve a flat, smooth appearance with a fragrant aroma. The entire process requires delicate handcrafting to produce high-quality Longjing Tea.
Brewing Method for Longjing Tea
When brewing Longjing Tea, it is best to use spring water, with a water temperature of about 80°C, to avoid damaging the tender leaves and tea components, which could result in bitterness. Transparent teapots and cups are ideal, allowing you to appreciate the shape of Longjing Tea while enhancing the enjoyment of the tea-drinking experience. Add a suitable amount of tea leaves, pour in hot water, and let it steep for a moment before savoring the fragrant and mellow flavor of Longjing Tea.