Xi Hu Long Jing Tea

Longing tea (simplified Chinese: 龙井茶; traditional Chinese: 龍井茶; pinyin: lóngjǐng chi) or Dragon Well is a famous variety of green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title. 


Name:Xīhú lóngjǐng / 西湖龙井

Region:West Lake, Hangzhou, Zhejiang

Manufacture:Pan-fired green tea

Style:Flat-leaf or bird’s beak budgets

Flavor:Soft, rich, toastyAromaNutty, fullLiquorStraw tending toward amber, with a tea-oil sheen

Brewing:Brew two or three two-minute infusions at 77-82°C. Drink plain

HangZhou was known in the ancient times as WuLin. The West Lake of HangZhou faces the city in the east and is encircled by mountains on the other three sides. The western, southern, and northern mountains are called Mt.WuLin as a whole. Between the lake and the mountains are many famous historic and cultural sites. The most famous are the ten views of the West Lake, namely the Melting Snow at the Broken Bridge, Autumn Moon one the Calm Lake, Lotus in the Breeze at the Crooked Courtyard, Spring Dawn at Su Causeway, Twin Peaks Piercing the Clouds, Viewing Fish at the Flower Harbor, Three Pools Mirroring the Moon, Evening Bell at the Nanping Hill, Sunset Glow at LeiFeng Pagoda, and Orioles Singing in the Willows.

The Longing tea is produced mainly in Mt.ShiFeng, MeiJiaWu, Mt.Wengjia, YunQi, HuPao, and LingYin. In the song Dynasty (960-1279), Zen master BianCai took the lead to plant tea in Mt.ShiFeng. He often held tea party with famous poets Su DongPo and Qin Guan. They enjoyed tea and chanted poems together, hence the entry of the name of the LongJing Tea into poems. Today, the LongJing Tea from Mt.ShiFeng is still regarded as the best. Zen master Bian Cai is also respectfully called the Forefather of the LongJing Tea.

The LongJing Tea produced in Mt.Shifeng is known as S-LongJing. There are also L-Longjing, Y-LongJing, H-Longjing, and M-LongJing. L-LongJing is produced in Mt.Wengjia, Mt.Yangmei, Mt.Manjue, and Mt.BaiHe, which are called the Four Rock-shed Mountains by the locals. Y-Longjing is produced in YunQi, Mt.WuYun, and west of Mt.LangDang. H-LongJing was produced in HuPao, SiYanjing, Chishanbu, and Mt.Santai. Later, the teas produced in FaYunNong, BaiLeQiao, YuQuan, JinShaGang, MaoJiaBu and HuangLongDong are also classified as H-LongJing. M-LongJing is produced in the area around MeiJiaWu.

Picking of LongJing Tea focus on three elements,namely Early-Picking, Picking of Tender Leaves, and Thorough Picking. The tea picked before the QingMing Festival, or Pure-Brightness, one of the 24 solar term in Chinese lunar calendar, has the best quality and is called Pre-PB tea.Grain Rain, another solar term, has a good quality and is called Pre-GR tea. Picking of Tender Leaves refers to the picking of the tender and complete tea buds and leaves, usually one bud with one leaf or one bud with two fresh leaves.Thorough Picking refers to the quantity of the picked tea leaves. Each kilogram of dry tea contains 70,000 to 80,000 fresh tender tea buds and leaves.

The LongJing Tea has been known for its green leaves, rich aroma, sweet taste, and beautiful shape. Normally, the quality of the LongJing Tea is judged one 5 aspects, namely appearance, aroma, taste, soup color, and brewed leaves. The best-quality tea has a flat and smooth appearance, tapering leaves, an even and neat contour, and a fresh green color. The good-quality LongJing Tea has a pure and fresh aroma that lasts long. Its taste is in direct proportion to its aroma.The tea leaves with good aroma usually have good taste. The fresh sweet taste is the best. Tea soup is judged on its tone, brightness, and clearness. The clear and bright tea soup is the best. The high-quality LongJing Tea has tender, complete, green, and bright brewed leaves that are in even sizes.