Longjing tea is the best tea in the world because of its green color, beautiful appearance and mellow taste. Its unique and peerless appearance and the extraordinary quality of "lightness and distance" and "Qing Xiang" are unique among many famous teas, ranking first among the top ten famous teas in China.
Longjing tea picking has three characteristics: early, tender and diligent. Tea farmers often say: "Tea is seasonal grass. It is a treasure to pick it three days early and turn it into grass three days later. " Longjing tea is also famous for its delicate picking, and the tenderness and uniformity of fresh leaves constitute the basis of Longjing tea quality. Diligence refers to picking in batches, and picking about 30 batches throughout the year.
There are ten techniques in traditional Longjing frying: throwing, shaking, patting, fanning, swinging, grasping, pushing, buckling and grinding. Different qualities of tea have different frying processes. Due to the differences in ecological conditions and frying technology, West Lake Longjing is divided into five categories: lion, dragon, cloud, tiger and plum.
Super Longjing tea is flat and smooth in shape, light green and smooth in color, fresh and high in aroma, fresh and sweet in taste and tender and white in leaves. [2]
The super West Lake Longjing and Zhejiang Longjing in spring tea have flat and smooth appearance, sharp seedlings, longer buds than leaves, light green color and no fuzz on the body surface; The soup is light green (yellow) and bright; Fragrant or tender chestnut fragrance, but some teas are highly fragrant; The taste is refreshing or mellow; The leaves are light green and intact. With the decline of other grades of Longjing tea, the appearance color changed from light green to turquoise and dark green, the tea body changed from small to large, and the tea strips changed from smooth to rough. The fragrance changed from tender to thick, and the fourth-grade tea began to have a rough taste; The bottom of the leaves changed from tender buds to sandwich leaves, and the color changed from light yellow-turquoise-yellow brown. Longjing tea in summer and autumn is dark green or dark green in color, with large body and no fuzz on the body surface. The color of the soup is Huang Liang, fragrant and thick, thick and slightly astringent, with bright yellow leaves. The overall quality is much worse than that of spring tea of the same level. At present, machine-made Longjing tea is fried by multi-functional machine, and also by combination of machine and manual assistance. Machine-made Longjing tea is mostly rod-shaped, incomplete, dark green in color, and the overall quality is worse than that of manual frying under the same conditions.
Zhejiang Longjing tea is divided into super grade and grade 1 to grade 5, with a total of 6 grades.
Group species
"Only Hangzhou Longjing is flat and straight"
"Only Hangzhou Longjing is flat and straight"
Group species is the earliest variety of Longjing tea and the best quality tea at present. Now people often say that the West Lake Longjing tea on Shifeng Mountain is this variety. Generally speaking, the picking time of group species is later than that of other varieties, and it is around Qingming. The planting area of this variety is limited to the West Lake production area, and the area is very limited.
Longjing 43
Longjing 43 is a clonal national variety selected from Longjing population by Tea Research Institute of Chinese Academy of Agricultural Sciences. Shrubby, mesophyll, semi-spreading, densely branched. A very early-maturing variety, one bud and one leaf stage in Qingdao area is in the middle and late April. Strong germination ability, high germination density, short, strong and hairy bud leaves. The dry sample of one bud and two leaves of spring tea contains about 3.7% amino acids, tea polyphenols 18.5%, total catechins 12. 1% and caffeine 4.0%. Suitable for making famous flat green tea, such as Que Tongue, Longjing and Yu Ye.
Features: suitable fragrance and concentration, lasting sweetness. Longjing 43 is generally suitable for frying into green version, and the soup is green and bright.
Pingyang is very early
Mesophyll, shrub, very early species. Qingdao famous tea was mined in the middle and late April, with high germination density and strong germination ability. Features: High aroma is its remarkable feature. Pingyang tea collected in the same period has a better appearance, but a slightly lighter taste.
Zhenong 1 17
Clonal varieties with high quality, high yield and early maturity selected by Zhejiang University passed the provincial appraisal in Zhejiang Province in 2002 and were listed as key popularized varieties in Zhejiang Province. Strong tenderness, suitable for making flat and needle-shaped tea, with strong green buds. The germination time is early, and the development time of Qingdao famous tea is in the first ten days of May. It has strong germination ability, strong resistance, especially outstanding cold resistance. The made green tea has a strong and lasting aroma and fresh taste.
Zhenong 139
Zhejiang University has cultivated high-quality, high-yield and early-maturing clonal tea varieties, which passed the provincial appraisal in Zhejiang Province in 2002 and were listed as key popularized varieties in Zhejiang Province. The development period of spring tea is about 7 days earlier than that of early Fuding Dabai tea. It is suitable for making famous green tea with high and lasting aroma, fresh and sweet taste and has the characteristics of storage resistance. The unit yield is 27% higher than that of Fuding Dabai tea. Green leaves yield high. The advantage is good tenderness and cold resistance, but the disadvantage is slightly weak disease resistance.
Wuniuzao
This variety matures the fastest. Generally, they germinate as soon as they arrive in beginning of spring, and can be picked in early March in the solar calendar. Because the shape of Wuniu jujube is similar to that of West Lake Longjing, the yield is also very large.