West Lake Longjing Tea is one of the top ten famous teas in China, named after it is produced in Longjing, West Lake, Hangzhou, Zhejiang. It is famous for its "four wonders" of color, fragrance, sweetness and beauty.
West Lake is not only a tourist attraction, but also a major tea producing area. Tea has been produced here for 1200 years. In the Tea Classic written by Lu Yu in the Tang Dynasty, it has been recorded that "Qiantang Tianzhu and Lingyin Second Temple in Hangzhou produce tea". In the Song Dynasty, Baoyun tea produced in Baoyun Mountain, Xianglin tea produced in Xianglin Cave of Xiatianzhu and Baiyun tea produced in Bai Yunfeng of Shangtianzhu were all classified as "tribute teas". When Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Gong Hu Temple in Shifeng, Hangzhou to drink Longjing tea, which was full of praise, and he chanted with the theme of "Watching the villagers pick and bake tea, and making songs by royal officials":
The villagers followed the pepper and sold their tongues and claws.
Slowly add slow fire to the ground stove and stir-fry the kettle with soft wind.
It takes a lot of effort to stir-fry and bake vegetables.
West Lake Longjing tea is produced in the mountains around the West Lake, and the quality of tea produced by Shifeng Longjing is the best. Here the peaks are undulating, the streams are gurgling, the trees are lush and the climate is pleasant; The four seasons are distinct, and the rainfall is even, especially during the spring tea period, it is often drizzling all over the mountain, which creates a "good time and good place" for the growth and development of tea trees.
The picking and processing skills of West Lake Longjing tea are quite particular. Every spring, tea farmers pick green leaves four times according to their grades, and those picked three days before Qingming Festival are called "Tomorrow Tea". This kind of tea is also called "Lotus Heart Tea" because its tender buds are like lotus hearts. A kilo of dry tea has 36,000 buds, which is a treasure in West Lake Longjing tea. After Tomb-Sweeping Day, the tea picked in front of Grain Rain is called "tea before rain". At this time, a lobule grows on the tea handle, which looks like a flag, and the tea bud is slightly longer and looks like a gun, so it is also called "flag gun". Picked in the "long summer" is called "Que Tongue". The tea leaves picked in another month are called "stems". The processing and frying of West Lake Longjing tea, due to the different grades of raw materials, the processing technology is not the same, and the products have their own characteristics. Super West Lake Longjing tea is all fried by hand. Fresh buds are processed at 80 degrees, and it is required to keep the color, fragrance and beauty of tea. Stir-fried tea can only be fried two times per pot at a time. A master of tea frying can only fry more than two kilograms of dry tea a day.
The characteristics of West Lake Longjing Tea are: flat and straight in shape, uniform in size and length, like orchid petals, bright and bright in color, noble and fresh in aroma, sweet in taste and with the aftertaste of fresh olives. When the glass is brewed, the tea leaves are tender and even, one flag and one gun are staggered, and the tea soup is clear and beautiful.
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West lake longjing tea
Gourmet: local specialties
Taste of dishes: salty
Ingredients include: meatballs, salt, ...
Origin: Hangzhou, Zhejiang, China.
Cause of formation: The origin of Longjing tea in West Lake is all over the mountains around the West Lake, among which Shifeng and Longjing tea have the best quality. Here, the mountains are undulating, the streams are criss-crossing, the trees are lush, the climate is mild, the four seasons are distinct, and the rainfall is abundant and even. Especially during spring tea, it is often drizzling all over the mountains, forming a "microclimate" that is particularly needed for the growth and development of tea trees.
History: Tea production in West Lake 1200 years. In the Tea Classic written by Lu Yu in the Tang Dynasty, there is a record of "Qiantang Tianzhu in Hangzhou and Lingyin Second Temple producing tea". In the Song Dynasty, Baoyun tea produced in Baoyun Mountain, Xianglin tea produced in Xianglin Cave of Xiatianzhu and Baiyun tea produced in Bai Yunfeng of Shangtianzhu were all classified as "tribute tea". When Emperor Qing Qianlong went down to the south of the Yangtze River, he went to Gong Hu Temple in Shifeng, Hangzhou to drink Longjing tea, which was full of praise. And "look at the way villagers pick and bake tea, and watch tea picking and singing."
Variety: The picking of West Lake Longjing tea is quite particular. Every spring, tea farmers pick green leaves four times according to their grades, and those picked three days before Qingming Festival are called "Tomorrow Tea". This kind of tea is also called "Lotus Heart Tea" because its tender buds are like lotus hearts. A kilo of dry tea has 36,000 buds, which is a treasure in West Lake Longjing tea. After Tomb-Sweeping Day, the tea picked in front of Grain Rain is called "tea before rain". At this time, a lobule grows on the tea handle, which looks like a flag, and the tea bud is slightly longer and looks like a gun, so it is also called "flag gun". Picked in the "long summer" is called "Que Tongue". The tea leaves picked in another month are called "stems".
Features: Flat and straight in shape, even in size and length, like orchid petals, bright or green in color, bright and shiny, with lofty and fresh aroma, sweet taste and fresh olive flavor in aftertaste. When the glass is brewed, the tea leaves are tender and even, one flag and one gun are staggered, and the tea soup is clear and beautiful. It is famous for its "four wonders" of color, fragrance, sweetness and beauty.
Technology: West Lake Longjing tea processing and frying. Due to different grades of raw materials and different processing technologies, the products have their own characteristics. Super West Lake Longjing tea is all fried by hand. Fresh and tender tea buds, processed at 80 degrees, require to keep the color, fragrance and beauty of tea. Stir-fried tea can only be fried two times per pot at a time. A master of tea frying can only fry more than two kilograms of dry tea a day.