Product introduction

Super grade Longjing tea is flat, smooth and straight, with a bright green color, a fresh, tender and clear aroma, and a refreshing and mellow taste.

In 2001, the State Administration of Quality Supervision officially approved “Longjing Tea” as a geographical indication protection product

Product features

Longjing tea has long been known for its green color, beautiful shape, fragrant and mellow taste. Its unique “light and far” and “fragrant and clear” unsurpassed spirit and extraordinary quality make it unique among many tea teas, ranking first among the top ten famous teas in China.

There are ten traditional methods of stir-frying in Longjing: tossing, shaking, building, fan, collapse, throwing, scratching, pushing, clasping and grinding. Tea of different qualities have different stir-frying methods. Due to the difference of ecological conditions and cooking technology, West Lake Longjing is divided into five categories: “lion”, “dragon”, “cloud”, “tiger” and “plum”. Super grade Longjing tea is flat, smooth and straight, with a bright green color, a fresh, tender and clear aroma, and a refreshing and mellow taste.

[4]West Lake Longjing and Zhejiang Longjing, the top class in spring tea, are flat and smooth in appearance, with sharp shoots, longer buds than leaves, pale green in color, and no hairs on the body surface; Soup color light green (yellow) bright; Light or tender chestnut aroma, but some tea with high fire fragrance; Fresh or strong taste; Leaves light green, still intact. With the decline of other grades of Longjing tea, the appearance and color of the tea changed from light green to green and dark green, the tea body changed from small to large, and the tea bar changed from smooth to rough. The fragrance changed from tender and crisp to thick and coarse, and the fourth grade tea began to have coarse taste. At the bottom of the leaf by the tender bud to clamp the leaf, the color and lustre by a pale yellow green a yellow brown. Longjing tea in summer and autumn is dark green or dark green in color, with a larger body and no fusty surface. The liquor color is yellow and bright, with a faint fragrance but a rough taste and a slightly astringent yellow leaf base. The overall quality of Longjing tea is much worse than that of spring tea of the same grade. Mechanized Longjing tea, at present, there are all using the multi-function machine stir-fry, there are also a combination of machine and manual assistance stir-fry. The appearance of Longjing tea is mostly flat like sticks, incomplete and dark green in color. Under the same conditions, the overall quality of Longjing tea is worse than that of hand-roasted tea.

Group species is the earliest variety of Longjing tea, and it is also the best tea quality at present. Now people often say that West Lake Longjing tea on Shifeng Mountain is this variety. Generally speaking, group species picking time is later than other varieties, about around the Qingming Festival. The planting area of this variety is limited to the West Lake producing area, which is very limited

Longjing tea picking has three characteristics: early in the morning, two tender, three frequent. Tea farmers often say, “Tea is a time of grass, three days early is a treasure, three days late to become grass.” Longjing tea is also known for its fine and tender picking, and the evenness of fresh leaves constitutes the basis of the quality of Longjing tea. Attendance refers to picking large and small batch picking, picking in about 30 batches throughout the year.

Longjing 43

Longjing 43 is a national clonal variety selected from Longjing population by Tea Research Institute of Chinese Academy of Agricultural Sciences. Shrub type, middle class, tree posture half open, branching close. Extra early species, one bud and one leaf in Qingdao area in mid-April, late April. The sprout leaves are short and strong with little hair. The dry sample of spring tea with one bud and two leaves contains about 3.7% amino acids, 18.5% tea polyphenols, 12.1% total catechin and 4.0% caffeine. Suitable for making famous flat green tea such as finch tongue, longjing and jade leaf.

Characteristics: the aroma and the concentration are suitable, back sweet lasting, Longjing 43 is generally suitable for frying into green version, the color of the soup is clear and green bright.

• Pingyang is very early

Middle class, shrub type, especially early species. The famous tea in Qingdao area has a high germination density and strong germination ability during the mining period of mid-April and late April. Characteristics: high aroma is its remarkable characteristics, the same period of tea, Pingyang early appearance is better, but the taste is slightly light

• WuNiuZao

This variety matures fastest, generally begins to sprout as soon as the beginning of spring, the Gregorian calendar can be opened in early March to pick. Because the appearance of Wuniuzao and West Lake Longjing is similar, the output is also very large

Historical origin

Tea culture was on the rise before the Sui and Tang Dynasties. During the Three Kingdoms and the Two Jin Dynasties, the economy and culture on both sides of the Qiantang River developed gradually, Lingyin Temple was built, and religious activities such as Buddhism and Taoism gradually prevailed. Tea was planted and spread with the establishment of temples and Taoist temples. In the Northern Song Dynasty, Longjing tea area had initially formed a scale. At that time, “Xianglin Tea” from Tianzhu Xianglin Cave in Lingyin, “Baiyun Tea” from Baiyun Peak in Tianzhu and “Baoyun Tea” from Baoyun Mountain in Geling had been listed as tribute products. During the reign of Jiajing in the Ming Dynasty, it was recorded that “all teas in Hangjun are not as good as those in Longjing, but the fine buds before the rain are particularly precious.

In the Yuan Dynasty, Longjing tea first gained a good reputation. Yu Ji, a tea lover, wrote a poem about drinking tea called “Wandering Longjing”, in which, “Wandering on the Longjing, clouds and clouds rise to clear up the painting. Cook golden buds, three swallow not endure gargle “is widely sung.

Qing Dynasty, Emperor Qianlong six Jiangnan, four on the Dragon Well, inscribed six Dragon Well tea royal poems, close seal “18 royal tea trees”, the Dragon Well tea rose to the supremacy. After the Republic of China, Longjing tea gradually became the first famous tea in China