Longjing Tea, also known as Dragon Well Tea, is one of the most renowned and beloved varieties of Chinese green tea. Originating from the West Lake region in Hangzhou, Zhejiang Province, Longjing Tea has a history that dates back to the Tang Dynasty, with its name first appearing in written records during the Song Dynasty. This tea is celebrated not only for its exquisite flavor but also for its cultural significance and the meticulous craftsmanship involved in its production.
History of Longjing Tea
The history of Longjing Tea is intertwined with the rich cultural tapestry of China. Legend has it that the tea was discovered by a monk living in a temple near the West Lake. The monk, known for his love of tea, would often brew tea from the leaves he picked from the surrounding mountains. Over time, the tea became famous, and the area where the tea was grown came to be known as "Longjing," which translates to "Dragon Well," due to the presence of a well near the temple that was said to be inhabited by a dragon.
Varieties of Longjing Tea
Longjing Tea is categorized into different grades based on the采摘时间, the quality of the leaves, and the processing techniques used. The highest grade, known as "Pre-Qingming" Longjing, is picked before the Qingming Festival, which falls on April 4th or 5th each year. This tea is considered the most precious due to its early harvest and the delicate, tender leaves that are handpicked. Other grades include "Qingming" and "Grain Rain," named after the traditional Chinese solar terms, with "Grain Rain" being the last picking season before the summer.
Craftsmanship and Processing
The processing of Longjing Tea is a delicate art that has been passed down through generations. The key steps include:
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Picking: The leaves are handpicked, with the highest grades requiring only the bud and the first leaf to be plucked. This ensures the tea has a balanced flavor and a rich aroma.
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Withering: The freshly picked leaves are spread out to wither, allowing them to lose some of their moisture and begin the oxidation process.
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Kneading: This step involves gently揉捻 the leaves to break down the cell walls and release the juices, which will contribute to the tea's flavor and aroma.
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Pan-firing: This is a unique process to Longjing Tea and is what gives it its characteristic flat, sword-like shape. The leaves are placed in a heated wok and are continuously tossed and pressed by the tea master to prevent burning while ensuring even heating. This step also halts oxidation, preserving the green color and fresh taste of the tea.
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Drying: The final step involves drying the tea leaves to reduce moisture content, which helps in preserving the tea for longer periods.
Tasting Longjing Tea
Tasting Longjing Tea is an experience that engages all the senses. Here are some steps to appreciate this fine tea:
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Preparation: Use a porcelain or glass teapot or cup. The water temperature should be around 80-85°C (176-185°F) to avoid scalding the delicate leaves.
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Brewing: Place about 3 grams of tea leaves per 150ml of water. Pour the hot water over the leaves and let them steep for 2-3 minutes.
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Aroma: Before tasting, take a moment to appreciate the aroma. Longjing Tea is known for its sweet, chestnut-like scent with hints of floral notes.
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Taste: The first sip should be savored slowly. Longjing Tea has a smooth, slightly sweet taste with a refreshing aftertaste. The flavor should be balanced, with no bitterness or astringency.
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Appearance: The tea leaves should unfurl in the water, revealing their vibrant green color. The liquor should be a bright, clear green.
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Multiple Infusions: Longjing Tea can be infused multiple times, with each infusion revealing different nuances of flavor.
Longjing Tea is not just a beverage; it is a cultural symbol and a testament to the skill and tradition of Chinese tea craftsmanship. Whether enjoyed as a daily ritual or savored during special occasions, Longjing Tea offers a glimpse into the heart of Chinese tea culture, inviting drinkers to embark on a journey of discovery and appreciation for this timeless treasure.