Longjing Tea, also known as Dragon Well Tea, is one of the most renowned and beloved green teas in China. This exquisite tea hails from the West Lake region in Hangzhou, Zhejiang Province, and has been cherished for its unique flavor profile and cultural significance. In this article, we will delve into the history, varieties, craftsmanship, and the art of appreciating Longjing Tea.
History of Longjing Tea
The history of Longjing Tea dates back to the Tang Dynasty (618-907 AD), where it was first mentioned in historical texts. However, it was during the Song Dynasty (960-1279 AD) that the tea gained significant prominence. The tea's name, "Longjing," which translates to "Dragon Well," is derived from a well near the tea gardens where the water was believed to have dragon-like properties, enhancing the tea's quality. Over the centuries, Longjing Tea has been a tribute tea, reserved for the emperors and the elite due to its scarcity and high demand.
Varieties of Longjing Tea
Longjing Tea is categorized into several grades, each with its unique characteristics. The primary varieties include:
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Xi Hu Longjing: This is the most famous and highest grade of Longjing Tea, originating from the hills surrounding West Lake. It is known for its flat, smooth leaves and a rich, refreshing taste.
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Mei Jia Wu Longjing: This variety comes from the Mei Jia Wu area, which is also near West Lake. It is slightly less expensive than Xi Hu Longjing but still offers a high-quality tea experience.
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Ping Water Longjing: Grown in the Ping Water region, this Longjing Tea is known for its slightly larger leaf size and a more robust flavor.
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Longjing 43: A hybrid variety developed in the 1960s, Longjing 43 is known for its early harvest and high yield, making it a popular choice for commercial production.
Craftsmanship of Longjing Tea
The production of Longjing Tea is a labor-intensive process that requires skill and precision. The main steps include:
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Picking: Only the top two leaves and a bud are handpicked, ensuring the highest quality and tenderness. This is typically done in the early morning when the leaves are covered in dew.
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Killing Green: The freshly picked leaves are quickly heated to stop the oxidation process, which is crucial for maintaining the green color and fresh flavor of the tea.
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Shaping: The leaves are then shaped by hand, a process that involves pressing, rolling, and twisting to create the characteristic flat, sword-like shape of Longjing Tea.
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Drying: The shaped leaves are dried to reduce moisture content, which helps in preserving the tea and enhancing its aroma.
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Sorting: The final step involves sorting the leaves by size and quality, ensuring that each grade meets the strict standards of Longjing Tea.
Brewing Techniques for Longjing Tea
To fully appreciate the nuances of Longjing Tea, it is essential to follow the proper brewing techniques:
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Water Temperature: Use water that is slightly below boiling point, around 80-85°C (176-185°F), as high temperatures can scald the delicate leaves and result in a bitter taste.
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Tea-to-Water Ratio: A general guideline is to use 3 grams of tea leaves for every 150 milliliters of water.
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Brewing Time: The first infusion should be steeped for about 2-3 minutes, with subsequent infusions increasing by 30 seconds to 1 minute each time.
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Multiple Infusions: Longjing Tea can be infused multiple times, typically 3-5 times, with each infusion revealing different layers of flavor.
Tasting Notes of Longjing Tea
When tasting Longjing Tea, one should pay attention to the following aspects:
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Aroma: Longjing Tea is known for its fresh, grassy aroma with hints of chestnuts and a lingering floral scent.
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Taste: The taste is characterized by its sweetness, umami, and a slight astringency that gives way to a refreshing aftertaste.
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Texture: The tea has a smooth, velvety mouthfeel that coats the palate and leaves a lasting impression.
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Appearance: The liquor is a bright green or pale