Nestled in the heart of Hangzhou, Zhejiang province, lies the picturesque West Lake, renowned not only for its breathtaking scenery but also as the birthplace of one of China's most celebrated green teas – Dragon Well (Longjing) Tea. With a history spanning over a thousand years, this tea has become synonymous with Chinese tea culture and is cherished worldwide for its unique flavor profile and exquisite appearance.
Historical Background
The origins of Dragon Well Tea trace back to the Tang Dynasty (618-907 AD), though it wasn't until the Qing Dynasty that it gained significant recognition. Legend has it that an emperor, during his visit to a local temple, was presented with this extraordinary tea, which he found so refreshing that he compared its flat leaves to a dragon's well, hence the name "Dragon Well." This serendipitous encounter marked the beginning of Dragon Well Tea's journey to fame.
Varieties and Cultivation
Dragon Well Tea primarily consists of two varieties: Xihu Longjing (West Lake Dragon Well) and Qianlong Longjing (Qianlong District). The former, grown around the West Lake area, is considered the epitome of quality due to its ideal microclimate and fertile soil. The latter, while still exceptional, is cultivated in neighboring regions under slightly different conditions, resulting in subtle variations in taste.
The tea bushes used for Dragon Well are typically Camellia sinensis var. sinensis, known for their tender leaves and rich flavor. Harvesting usually occurs in early spring when the first buds and leaves are handpicked, ensuring the freshest and most delicate flavors.
Artistry in Processing
The magic of Dragon Well Tea lies not only in its origin but also in its meticulous processing method. Unlike other green teas that are rolled or steamed, Dragon Well undergoes a unique pan-frying process. Freshly picked leaves are first spread thinly on a hot wok and stir-fried gently to remove moisture while preserving the leaves' natural shape and bright green color. This step is crucial as it halts oxidation, locking in the tea's vibrant color and fresh aroma.
Following the initial frying, the leaves undergo a series of shaping and drying stages, where skilled artisans use their hands to roll and flatten the leaves into their characteristic flat shape resembling spearheads or the blades of a sword. This labor-intensive process requires great precision and control to ensure each leaf is perfectly formed.
The Art of Tasting
To truly appreciate Dragon Well Tea, one must engage in the ritual of Gongfu Cha, or the 'Kung Fu' of tea making. Begin by warming the teapot and cups with hot water to enhance the tea's aroma. Next, add approximately 3 grams of Dragon Well leaves per 150ml of water, heated to around 80°C (176°F). Allow the leaves to infuse for about 1-2 minutes before pouring out the first infusion, which serves to 'wash' the leaves and awaken their flavors.
Subsequent infusions can be enjoyed for up to three rounds, each revealing new dimensions of the tea's character. Dragon Well Tea is celebrated for its smooth, mellow taste with a distinctive chestnut-like sweetness and a lingering aftertaste that leaves a cleansing sensation on the palate. Its aroma is fresh and vegetal, often accompanied by hints of orchid and fruity notes.
In conclusion, Dragon Well Tea stands as a testament to China's rich tea heritage and the artistry involved in tea production. From its storied past to its intricate cultivation and processing methods, this tea offers an unparalleled sensory experience that transcends time and borders. For those seeking a moment of tranquility amidst the hustle and bustle of daily life, a cup of Dragon Well Tea is a gateway to serenity and a deeper appreciation of nature's bounty.