Basic Introduction to Longjing Tea
Longjing tea is renowned for its emerald green color, beautiful shape, rich aroma, and mellow taste. Its unique characteristics of being “subtle yet far-reaching” and “aromatic yet fresh” set it apart from other teas in terms of divine elegance and exceptional quality, making it the top among China's Ten Most Famous Teas.
The picking of Longjing Tea has three distinct features: early, tender, and frequent. As the saying goes among tea farmers, “Tea leaves are like grass that grows by the hour; picked three days early they're a treasure, but three days late they become just grass.” The tea is also known for its delicate picking, with the freshness and uniformity of the fresh leaves forming the basis of Longjing's quality. “Frequent” refers to the practice of picking larger leaves while leaving smaller ones, with about 30 batches harvested throughout the year.
Traditional Longjing tea processing involves ten techniques: tossing, shaking, spreading, stirring, pressing, flicking, grabbing, pushing, folding, and grinding. Different processing techniques are used for different grades of tea. Due to differences in ecological conditions and processing techniques, West Lake Longjing is categorized into five types: “Lion Peak,” “Dragon Well,” “Clouds and Mist,” “Tiger Run,” and “Meiji.”
The highest-grade spring Longjing and Zhejiang Longjing have flat and smooth leaves, sharp tips, longer buds than leaves, a tender green color, and no downy hairs on the surface. The infusion is a tender green (or yellowish-green) color, with a fresh or chestnut-like fragrance, though some may carry a high-temperature scent. The taste is refreshing or rich and mellow, and the infused leaves are tender and green, relatively intact. As the grade of Longjing tea decreases, the appearance changes from tender green to bluish green to dark green, the size of the leaves increases, and the texture of the tea strips becomes coarser. The aroma shifts from fresh and refreshing to strong and coarse, and the fourth-grade tea starts to have a coarse flavor. The leaves transition from tender buds to mixed leaves, and their color changes from tender yellow to bluish green to brownish yellow. Summer and autumn Longjing teas have darker green or deep green colors, larger leaves, and no downy hairs on the surface. The infusion is a yellowish color with a fresh but slightly rough aroma and a robust, slightly astringent taste. The infused leaves are yellowish, and overall, these teas are of much lower quality compared to their same-grade spring counterparts. Mechanically processed Longjing teas, which can be fully machine-made using multi-functional machines or a combination of machines and manual assistance, often appear as stick-shaped and incomplete. They have a darker green color, and under similar conditions, their overall quality is generally inferior to handcrafted teas.
Zhejiang Longjing tea is divided into Special Grade and Grades One through Five, for a total of six levels.
Product Features
Longjing Tea is characterized by its flat, smooth, and upright shape, bright tender green color, fresh and high aroma, and fresh, sweet, and mellow taste. The infused leaves are delicate and flower-like. It has a clear and pleasant aroma and taste, with a sweet aftertaste that lingers in the mouth, refreshing to the lungs. The key to appreciating Longjing Tea lies in its subtle aroma and rich flavor, which should be savored slowly and deliberately. Without careful tasting, one cannot fully appreciate its unique qualities.
History and Folklore
Before the Sui and Tang Dynasties, Hangzhou's tea culture was in its nascent stages. During the Three Kingdoms and Jin Dynasties, the economy and culture along both sides of the Qiantang River gradually developed. Temples such as Lingyin Temple were built, and Buddhist and Taoist religious activities became increasingly popular. The scenic mountains and waters around West Lake were also gradually explored, and tea was planted and spread alongside the establishment of temples and shrines. After the Sui Dynasty opened the Beijing-Hangzhou Grand Canal, Hangzhou benefited from its geographical location and waterway transportation, becoming a major hub for goods in the southeast. During the Tang Dynasty, the prosperity of Hangzhou began to emerge, and tea cultivation became widespread within the region.
During the Northern Song Dynasty, the Longjing tea-growing area had already taken initial shape. At that time, the “Xianglin Tea” from the Xianglin Cave below Lingyin Temple, the “Baiyun Tea” produced at the foot of Baiyun Peak in Shangtianzhu, and the “Baoyun Tea” from Baoyun Mountain on Geling were listed as tribute items. In the Ming Dynasty during the Jiajing period, there were records stating that “among all the teas in Hangzhou, none surpass the produce of Longjing, especially the tender shoots picked before the rains, which are particularly precious.”
In the Yuan Dynasty, Longjing Tea began to gain a reputation, and tea lover Yu Ji wrote a poem titled “Visiting Longjing,” which includes the famous lines “Lingering above Longjing, clouds rise on a sunny day. Brewing the golden sprouts, I savor them three times, unwilling to rinse my mouth,” which have been widely sung and celebrated.
During the Qing Dynasty, Emperor Qianlong made six visits to the south of the Yangtze River, four of which included trips to Longjing. He composed six poems dedicated to Longjing Tea and personally designated eighteen imperial tea trees, elevating Longjing Tea to an unparalleled status.
After the founding of the Republic of China, Longjing Tea gradually became the leading name among Chinese teas.
Awards and Honors
In 2001, the General Administration of Quality Supervision, Inspection, and Quarantine of the People's Republic of China officially approved “Longjing Tea” as a product of protected origin.
In 2008, Longjing Tea was registered as a certification mark for a geographical indication by the Trademark Office of the State Administration for Industry and Commerce.
In May 2020, it was included in the first list of “Zhejiang Cultural Landmarks.”