Longjing, also known as Dragon Well Tea, is a renowned variety of Chinese green tea that hails from the West Lake region of Hangzhou, Zhejiang Province. With a history dating back to the Song Dynasty, Longjing tea has been cherished for its unique flavor profile and cultural significance.
The tea comes in various grades, each distinguished by the time of harvest and the part of the plant used. The highest grade, "Pre-Qingming" or "Before the Pure Brightness Festival," is harvested before the Qingming festival and is considered the most precious for its tender buds and leaves.
The traditional制作工艺 of Longjing involves a meticulous process of hand-picking, sorting, and pan-firing. The leaves are gently rolled and shaped in a wok over low heat, a technique that enhances the tea's natural aroma and flavor without oxidizing the leaves, which is a key characteristic of green tea production.
When it comes to品鉴方法, Longjing tea is best appreciated by its distinct "four qualities": shape, color, aroma, and taste. The leaves should be flat and smooth, with a vibrant green color that signifies freshness. The aroma is characterized by a subtle sweetness, often described as "bean-like" or "chestnut-like," and the taste is smooth, fresh, and slightly sweet, with a lingering aftertaste.
To fully experience Longjing tea, it is recommended to use a glass or a white porcelain cup to observe the leaves as they unfurl in the water. The water temperature should be around 80-85°C to prevent scalding the delicate leaves and to allow for the gradual release of flavors. Savor the tea by taking small sips, allowing the aroma to fill the palate before swallowing, and appreciating the subtle nuances of each infusion.