Longjing Tea, a specialty of Zhejiang Province, is a symbol product of chinese national geography.
Super Longjing tea is flat, smooth and straight, with light green and smooth color, fresh and high aroma, fresh and sweet taste and tender leaves. In 200 1 year, the State General Administration of Quality Supervision officially approved "Longjing Tea" as a geographical indication protection product.
Longjing tea is the best in the world for its green color, beautiful shape, fragrant and mellow taste. Its unique peerless look and extraordinary quality of "light and far away" and "fragrant and clear" are unique among many famous teas, ranking first among the top ten famous teas in China.
Longjing tea picking has three characteristics: early morning, tender and diligent. Tea farmers often say, "tea is a seasonal grass. It is a treasure to pick it three days early and turn it into grass three days late." 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 in about 30 batches throughout the year.
There are ten techniques in traditional Longjing frying: throwing, shaking, lapping, fanning, swinging, grabbing, pushing, buckling and grinding. Different quality teas have different frying techniques. 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, smooth and straight, with light green and smooth color, fresh and high aroma, fresh and sweet taste and tender leaves.
The super West Lake Longjing and Zhejiang Longjing in spring tea are flat and smooth in appearance, with sharp seedlings, longer buds than leaves, light green in color and no fuzz on the body surface; The soup is light green (yellow) and bright; Fragrant or tender chestnut fragrance, but some teas have high fire fragrance; The taste is refreshing or mellow; The leaves are light green and intact.
With the decline of the level of Longjing tea at other levels, the appearance color changes from light green to turquoise and dark green, the tea body changes from small to large, and the tea strips change from smooth to rough. The fragrance changed from tender to thick, and the fourth-grade tea began to be coarse; The bottom of the leaves changed from tender buds to sandwiched 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 a large body and no fuzz on the body surface. The soup color is Huang Liang, fragrant but rough, with a strong and slightly astringent taste and Huang Liang leaves. The overall quality is much worse than that of spring tea at the same level. At present, machine-made Longjing tea is fried by multifunctional machine, and it is also fried by combining machine and manual assistance. Machine-made Longjing tea is mostly rod-shaped and flat, incomplete, dark green in color, and its overall quality is worse than that of manual frying under the same conditions.
Extended data:
Historical origin
Before Sui and Tang Dynasties, Hangzhou tea culture was in the rising stage. During the Three Kingdoms and the Jin Dynasty, the economy and culture on both sides of the Qiantang River gradually developed, Lingyin Temple was built, religious activities such as Buddhism and Taoism gradually prevailed, and the famous mountains and rivers in the West Lake were gradually developed. Tea was planted and spread with the establishment of the Taoist temple. After the opening of the Beijing-Hangzhou Grand Canal in Sui Dynasty, due to the convenient land and water transportation, Hangzhou became a "rich and famous city" with scattered products in southeast China, and the prosperity of Hang Cheng in Tang Dynasty began to appear. At this time, tea is widely cultivated in Hangzhou.
In the Northern Song Dynasty, Longjing Tea Area had initially taken shape. At that time, Xianglin Tea in Xianglin Cave in Lingyin, Baiyun Tea in Baiyun Peak in Upper Tianzhu and Baoyun Tea in Baoyun Mountain in Geling were listed as tributes. During the Jiajing period of the Ming Dynasty, there was a record that "the teas in Hangjun County are always inferior to the production of Longjing, but the fine buds before the rain are especially precious."
Longjing tea in the Yuan Dynasty began to have a good reputation. Yu Ji, a tea lover, wrote a poem about drinking tea in Youlong Well, in which he said, "Wandering around Longjing, clouds are shining. Cooking golden buds, three pharynx can't bear to wash "is widely sung.
In the Qing Dynasty, Emperor Qianlong visited the south of the Yangtze River six times and Longjing four times, inscribed six poems on Longjing tea, and personally sealed "eighteen imperial tea trees", raising Longjing tea to the supreme position.
After the Republic of China, Longjing tea gradually became the first famous tea in China.
References:
Longjing-Baidu Encyclopedia