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| Longjing tea 龍井茶 | |
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| Type | Green tea |
| Other names | Dragon Well, Lung Ching |
| Origin | Hangzhou,Zhejiang Province,China |
| Quick description | Very gentle and sweet |
Longjing tea (Chinese:龍井茶;pinyin:lóngjǐng chá;Cantonese Yale:lung4 jeng2 cha4;Standard Mandarin pronunciation[lʊ̌ŋ.tɕìŋ.ʈʂʰǎ]), sometimes called by its literal translated nameDragon Well tea, is a variety of pan-roastedgreen tea from the area ofLongjing Village inHangzhou,Zhejiang Province,China. It is produced mostly by hand and renowned for its high quality, earning it theChina Famous Tea title.
Longjing tea containsvitamin C,amino acids, and, like most finer Chinese green teas, has high concentrations ofcatechins.
The overall water content of tea plants is 55%–60%, but the water content of new shoots is as high as 70%–80%. In the tea picking process, the continuous regrowth of new shoots therefore needs a constant supply of water. Therefore, Longjing tea trees need more water than ordinary trees. It is suggested that the growth and development of tea trees were most suitable when the annual precipitation was 2000–3000 mm, the average monthly precipitation in tea season was 200–300 mm, the atmospheric relative humidity was 80%–90% and the soil field water holding capacity was 70%–80%.[1]
The annual average temperature suitable for tea trees is above 13°C, and the monthly average temperature in the growing season of tea trees is no lower than 15°C. And the most suitable temperature for the growth of Longjing tea is between 10°C and 20°C.[2] The growth of new shoots first accelerates with increasing air temperature, but when the air temperature reaches above 35°C, the growth of tea trees will be inhibited.[1]
Longjing tea is light-sensitive and shade-resistant. It is forbidden to direct light and only tune to the specific level of sunlight. 90% ~ 95% of the dry matter in tea plant organisms is synthesized byphotosynthesis, which can only be carried out under sunlight. The branches with poor light conditions developed weakly. The fully illuminated leaf cells are closely arranged, the epidermal cells are thicker, the leaves are thicker and firmer, the leaf color is relatively dark and glossy, the quality components are rich.[clarification needed][1]
Jiabin Wang is a tea research expert in Zhejiang Provincial Department of Agriculture. After years of research, he found that the temperature, light, relative humidity, rainfall and other conditions in the 28°~32° N are very suitable for the growth of Longjing tea trees and the best suitable area for tea planting. The southwest of West Lake area is located in the middle of the latitude, 30°04′~30°20′ N.[3] In Hangzhou, the solar radiation is weak, the rainfall is more, and the temperature is lower. Especially areas around the West Lake Hangzhou is known for a mild, temperate, and often rainy climate, creating the perfect terroir to maximize flavor.[4] In the picking season (the best picking period of West Lake Longjing tea is from late March to April, and the climate before and after the picking period has a vital impact on the quality of tea, including nutrition,tea polyphenols and amino acid content), the local temperature is basically between 10°C and 20°C, which makes the tea buds of West Lake Longjing tea picked at this time smaller and higher in quality. West Lake Longjing Tea is planted in the surrounding area of West Lake, near Qiantang River where the local air humidity is high and has relatively low solar radiation which is the best condition for the growth of Longjing tea. Because of this climate advantage, the level of amino acids in West Lake Longjing tea is high and the level of tea polyphenols is low which creates its high nutritional value, and fresh taste.[2]
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Longjing is divided into six grades:Superior and then 1 down to 5. Infused leaves are a good indicator of quality, which is characterized by maturity and uniformity of the shoots harvested for processing. High quality Longjing teas produce tender, whole leaves that are uniform in appearance. Lower quality varieties may vary in color from bluish to deep green after steeping. Before infusion, higher quality Longjing teas have a very tight, flat shape and light green color. A study by Wang and Ruan (2009) found that one aspect of the perceived low quality of Longjing teas was a higher concentration of chlorophyll, producing a darker green color. The study revealed that free amino acids and theanine concentrations contribute positively to what is perceived as a good taste.[5]
Longjing tea was granted the status of Gong Cha, or imperial tea, in theQing dynasty by theKangxi Emperor. According to the legend,[6] the Kangxi Emperor's grandson, theQianlong Emperor, visitedWest Lake during one of his famous holidays.
He went to the Hu Gong Temple under the Lion Peak Mountain (Shi Feng Shan) and was presented with a cup of Longjing tea. In front of the Hu Gong Temple were 18 tea bushes. The Qianlong Emperor was so impressed by the Longjing tea produced here that he conferred these 18 tea bushes special imperial status. The trees are still living and the tea they produce is auctioned annually for higher price per gram than gold.There is another legend connecting the Qianlong Emperor to Longjing tea. It is said that while visiting the temple he was watching the ladies picking the tea. He was so enamored with their movements that he decided to try it himself. While picking tea he received a message that his mother,Empress Dowager Chongqing, was ill and wished his immediate return to Beijing. He shoved the leaves he had picked into his sleeve and immediately left for Beijing. Upon his return he immediately went to visit his mother. She noticed the smell of the leaves coming from his sleeves and he immediately had it brewed for her. It is said that the shape of Longjing Tea was designed to mimic the appearance of the flattened leaves that the emperor brewed for his mother.
Longjing, which literally translates as "dragon well", is said to have named after a well that contains relatively dense water, and after rain the lighter rainwater floating on its surface sometimes exhibits a sinuous and twisting boundary with the well water, which is supposed to resemble the movement of aChinese dragon.
Legend also has it that to achieve the best taste from Longjing, water from theDreaming of the Tiger Spring, a famous spring in Hangzhou, is to be used. The water quality of the spring now is certainly very different from before. The tea takes its name from the eponymous "Dragon Well" located nearLongjing village.
There are various definitions ofLongjing; however a common definition is thatauthentic Longjing at least has to come from theZhejiang province in China,[7][8] with the most conservative definition restrict the type to the various villages and plantations in theWest Lake area inHangzhou.[9] It can also be defined as any tea grown within theXihu District.[10] A large majority of Longjing tea on the market however is actually not from Hangzhou. Many of theseinauthentic longjing teas are produced in provinces such as Yunnan, Guizhou, Sichuan, and Guangdong. However credible sellers may sometimes provide anti-fake labels[11] or openly state that the tea is not from Zhejiang. Some tea makers take fresh tea leaves produced inYunnan,Guizhou andSichuan provinces and process them using Longjing tea techniques; and some merchants mix a small amount of high-grade with low-grade tea, and sell it as expensive high-grade.
Authentic Longjing tea tastes sweet, mellow and rounded. Some varieties are distinctly vegetal and grassy, and others carry a hint of roasted chestnut and butter.[12]
Cultivar adds another layer of complexity to pricing. There are nearly two dozen micro-varieties inZhejiang province alone. The Old Tree (Qunti) and No.43 are the most revered and priciest, with pronounced aromas and tastes. Wuniuzao, also called the Early Longjing, is one of the earliest harvests and possesses a comparatively light and subtle taste.
Even the well-trained eyes cannot distinguish all the varieties and sources sometimes. That is why many cheap counterfeits can fool the most informed consumers. However, one should be able to discern some differences by comparing the appearance, scent and liquor of different varieties side by side.
Like most other Chinese green tea, Longjingtea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. The actions of these enzymes are stopped by "firing" (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and white teas), Longjing tea leaves experience minimal oxidation. When steeped, the tea produces a yellow-green color.
West Lake Longjing tea picking has three characteristics: early, tender, and diligent.[13]
The tea picked before the arrival of Grain Rain in mid-April is also quite good, which is called Yuqian Tea.[16]
There are five peaks within Xihu (West Lake). Ranked in order of desirability they are Lion, Dragon, Cloud, Tiger and Plum Flower.
龍井茶 / 龙井茶 / Longjing cha is protected in the European Union and the UK as aProtected Designation of Origin since 1998.[20]
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