Longjing tea (龙井茶) sometimes called by its literal translated name Dragon Well tea, is a variety of pan-roasted green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title.
Production and Health Content
Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation ("fermentation") process, which is a part of creating black and oolong teas. The action of these enzymes is 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 are therefore "unfermented." When steeped, the tea produces a yellow-green color. The tea contains vitamin C, amino acids, and has one of the highest concentrations of catechins among teas.
Production and Health Content
Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation ("fermentation") process, which is a part of creating black and oolong teas. The action of these enzymes is 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 are therefore "unfermented." When steeped, the tea produces a yellow-green color. The tea contains vitamin C, amino acids, and has one of the highest concentrations of catechins among teas.
Steeping Instructions:
1. Use 1.25 Tablespoons (2-3 grams) per 6 oz of water
2. Steep 2-3 infusions at 2 minutes each.
3. Water temperature should be 170° - 180° F
Quality
Here are some criteria to judge the Longjing tea.
1. Examine the dried tea.
2. Understand the brewing process - Aroma and Taste.
1. Use 1.25 Tablespoons (2-3 grams) per 6 oz of water
2. Steep 2-3 infusions at 2 minutes each.
3. Water temperature should be 170° - 180° F
Quality
Here are some criteria to judge the Longjing tea.
1. Examine the dried tea.
- Smell. A good Dragon Well tea should have a strong, nutty aroma. It should not smell burnt or weak.
- Look and feel. The tea shoots should be complete and unbroken. A tea shoot should be brittle, so that when you rub it with your fingers it turns into powders. The tea shoots are pointed and sharp. They should be smooth and glossy, not dim.
2. Understand the brewing process - Aroma and Taste.
- Smell. Strong and nutty.
- Taste. Savory. Reminiscent of MSG, a food taste enhancer. Long and sweet aftertaste, not grassy or bitter.
- Look. Tea liquor should be yellowish or pale green, not brownish or dim. Tea leaves should dance and stand on ends before settling down when it is brewed in the glassware.
- Tea leaves should be complete and unbroken. A standard pick is one bud/one leaf or one bud/two leaves, but never single buds. The smaller the bud, the better. The bud should be longer or equal in length to the adjacent leaves. The tenderer the tea shoots, the higher the grade. The tea should look bright rather than dim. A brownish tea leaves color and broken leaves can indicate that the leaves are of old and inferior quality