Longjing tea, also known as Dragon Well tea, is one of the most celebrated varieties within the vast expanse of Chinese green teas. Originating from the picturesque village of Longjing in Zhejiang province, this tea has been cherished for centuries, not only for its delicate flavor profile but also for the meticulous craftsmanship involved in its production.
The history of Longjing tea dates back to the Tang Dynasty (618-907 AD), though it wasn't until the Qing Dynasty that it gained significant recognition. It was Emperor Kangxi who bestowed upon it the prestigious name "Longjing," meaning "Dragon Well," after being enchanted by its quality and aroma during his visit to the West Lake region. Since then, Longjing has been synonymous with excellence in Chinese tea culture.
There are several grades of Longjing tea, with the finest being those handpicked before the Qingming Festival (Tomb Sweeping Day). These early harvest leaves yield a tea with a more refined taste and aroma. The tea plants used for Longjing are typically variety groups like Zhongji No.11 or Longjing No.43, chosen for their ability to produce flat, sword-shaped leaves that are characteristic of high-quality Longjing.
The art of making Longjing tea is a testament to the skill and dedication of Chinese tea artisans. The process begins with handpicking the youngest leaves and buds, ensuring only the freshest parts of the plant are selected. These leaves undergo a unique pan-frying technique that halts oxidation while preserving the natural flavors and nutrients. Master tea makers skillfully manipulate the leaves in large woks heated to approximately 200 degrees Celsius, a process that requires precise control of temperature and timing to achieve the desired texture and flavor. After initial frying, the leaves are rolled and shaped by hand into their iconic flat appearance before undergoing a second round of frying to remove any remaining moisture, ensuring longevity and purity of flavor.
To truly appreciate Longjing tea, one must engage in the ritual of Gongfu cha, or the Chinese tea ceremony. This involves using a small clay teapot and cups to enhance the experience. The water used should be just below boiling point (around 80-85°C) to avoid scorching the delicate leaves. A teaspoon of Longjing is placed into the pot, followed by a brief rinse and discard of the first infusion to 'wake up' the leaves. Subsequent infusions reveal a pale yellow-green liquor, fragrant with hints of chestnuts and fresh vegetal notes. Each sip offers a smooth, slightly sweet滋味 with a refreshing aftertaste that lingers on the palate, embodying the essence of tranquility and elegance.
In conclusion, Longjing tea is more than just a beverage; it represents a profound connection to Chinese history, culture, and the artistry of tea-making. Its enduring popularity both domestically and internationally speaks volumes about its timeless appeal and the universal appreciation for the finer things in life. As you savor each cup, let it transport you to the misty hills of West Lake, where tradition meets nature in perfect harmony.