Nestled amidst the picturesque landscapes of Hangzhou, Zhejiang Province, lies the birthplace of one of China's most revered green teas – Longjing, also known as Dragon Well tea. Its name, translating to 'Dragon Well,' is derived from a legendary spring located near the tea gardens, believed to be the dwelling place of dragons, infusing the tea with mystical qualities. This article embarks on a journey through the history, varieties, meticulous craftsmanship, and nuanced appreciation of Longjing tea, inviting global tea enthusiasts to savor its timeless charm.
A Historical Brew
Longjing tea traces its origins back to the Tang Dynasty (618-907 AD), though it gained prominence during the Qing Dynasty when Emperor Kangxi was enchanted by its exceptional quality and designated 18 tea bushes as imperial tribute. Since then, Longjing has been synonymous with Chinese tea culture, symbolizing purity, elegance, and the art of tea-making.
Varieties & Grades
Longjing tea comes in several grades, primarily determined by the picking season and the fineness of the leaves. The finest among them is 'Xian Hao,' harvested before Qingming Festival (Tomb Sweeping Day), followed by 'Ming Qian,' plucked after the festival but before the start of summer. These early harvests yield teas with a more delicate flavor and aroma. Lower grades include 'Yu Cha,' picked during the rainy season, and 'Summer & Autumn Tea,' which are bolder and less sought after for their robust character.
The Art of Craftsmanship
The magic of Longjing lies not only in its origin but also in the intricate process that transforms fresh leaves into the dry green treasure we cherish. Harvested meticulously by hand, only the tenderest buds and top two leaves are selected. The processing involves several stages:
- Withering: Freshly picked leaves are spread out to lose moisture under the sun or in a shaded area, allowing them to soften and release their natural fragrance.
- Fixation: Also known as pan-firing, this step is crucial. Skilled tea masters stir-fry the leaves in a hot wok, a technique that halts oxidation and locks in the vibrant green color and unique chestnut aroma.
- Rolling & Shaping: Through continuous pressing and rolling, the leaves are shaped into their characteristic flat appearance reminiscent of pine needles.
- Drying: Finally, the tea undergoes a gentle drying process to reduce moisture content further, ensuring longevity without compromising flavor.
Savoring Longjing: A Sensory Experience
To truly appreciate Longjing, one must engage all senses in the gongfu tea ceremony. Begin by warming the teapot and cups with hot water to enhance the aroma. Add approximately 3 grams of loose leaves per 150ml of water, heated to around 80°C (176°F). As the leaves unfurl gracefully, they release a symphony of scents—earthy, vegetal, with hints of roasted chestnuts and a subtle sweetness. The first infusion reveals a pale yellow-green liquor that dances on the palate, offering a smooth, slightly astringent taste with a lasting finish. Subsequent infusions reveal deeper layers of complexity, each revealing new facets of this exquisite tea.
In conclusion, Longjing tea is more than just a beverage; it embodies centuries of tradition, artistry, and a deep connection to nature. As you sip this elixir, let your mind wander through the misty mountains of West Lake, where dragons once roamed, and where every cup tells a story of China's rich tea heritage. Embrace the tranquility, and allow Longjing to transport you to a realm where time stands still, and the essence of spring is captured in every drop.