In the heart of China's Zhejiang province, nestled alongside the picturesque West Lake, lies the birthplace of one of the world's most revered green teas – Longjing, also affectionately known as Dragon Well tea. This exquisite brew, characterized by its slender, flat leaves resembling the shape of a well-rounded spear, carries with it a history that spans over a millennium, weaving through the annals of Chinese culture and tradition.
Longjing's origin traces back to the Tang Dynasty (618–907 AD), but it wasn't until the Qing Dynasty that it gained imperial favor and widespread recognition. Its name, 'Dragon Well,' is derived from a legendary spring located near the West Lake, said to be inhabited by dragons. The tea's association with this mythical creature symbolizes its ethereal quality and divine taste.
There are several varieties of Longjing, each distinguished by the region of cultivation and subtle differences in processing techniques. The most celebrated among them is Xichun Longjing, meaning "west spring," grown on the eastern slopes of West Lake. Other notable types include Meijiawu Longjing, which comes from the village of Meijiawu, and Shi Feng Longjing, hailing from Shi Feng Mountain. Each variety imparts its unique terroir into the tea, influencing flavor profiles and aromatic nuances.
The art of crafting Longjing tea is a testament to the skill and dedication of Chinese tea masters. Harvested in early spring when the tenderest leaves are plucked, the process begins with careful hand-picking of the buds and young leaves. These are then withered to remove excess moisture before undergoing a meticulous pan-frying process. This step not only halts oxidation but also imbues the leaves with their distinctive emerald hue and roasted chestnut aroma. Finally, the tea is shaped manually or using specialized machinery to achieve its iconic flat appearance.
To truly appreciate Longjing, one must engage in the ritualistic practice of tea tasting. Begin by warming the teapot and cups with hot water to enhance the brewing experience. Next, add approximately 3 grams of Longjing per 200ml of water. Use water heated to around 80°C (175°F) to avoid scalding the delicate leaves. After steeping for about 1-2 minutes, strain the liquor into a fairness cup before pouring into individual tasting cups. Observe the bright green color and subtle sweetness, followed by a lingering umami finish that dances on the palate.
The four unique qualities of Longjing tea—sweetness, bitterness, freshness, and mellowness—should harmoniously balance in each sip, reflecting the harmony between man and nature that defines Chinese tea philosophy. As you savor this timeless elixir, let your senses transport you to the misty hillsides of Hangzhou, where tradition meets tranquility in every steaming cup.