Longjing tea
Chinese green tea
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Longjing tea (simplified Chinese: 龙井茶; traditional Chinese: 龍井茶; pinyin: lóngjǐng chá; Cantonese Yale: lung4 jeng2 cha4; Standard Mandarin pronunciation [lʊ̌ŋ.tɕìŋ.ʈʂʰǎ]), sometimes called by its literal translated name Dragon Well tea, is a variety of pan-roasted green tea from the area of Longjing Village in Hangzhou, Zhejiang Province, China. It is considered one of China's Famous Teas.
Nutritional information
Longjing tea contains vitamin C, amino acids, and, like most finer Chinese green teas, has high concentrations of catechins.
Environmental requirements for growth
Water
The overall water content of tea plants is 55%–60%, but that of new shoots can reach 70%–80%. In the tea-picking process, the continuous regrowth of new shoots requires 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 the tea season was 200–300 mm, the atmospheric relative humidity was 80%–90%, and the soil field water holding capacity was 70%–80%.[1]
Temperature
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. The most suitable temperature range 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]
Light
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 by photosynthesis, 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; and the quality components are rich.[clarification needed][1]
Benefits of production in Hangzhou
Jiabin Wang is a tea research expert in the 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 region are highly suitable for the growth of Longjing tea trees, making it the most suitable area for tea cultivation. 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 in Hangzhou are 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 grown in the area around West Lake, near the Qiantang River, where high humidity and relatively low solar radiation create ideal conditions for growing Longjing tea. Because of this climatic advantage, the amino acid levels in West Lake Longjing tea are high, while the tea polyphenol levels are low, which contributes to its high nutritional value and fresh taste.[2]
Quality
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Longjing is divided into six grades: Superior and then 1 through 5. Infused leaves are a good indicator of quality, which is characterized by the 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, high-quality Longjing teas have a very tight, flat shape and a light green color. A study by Wang and Ruan (2009) found that one factor contributing to the perceived low quality of Longjing teas was a higher chlorophyll concentration, which produced a darker green color. The study revealed that concentrations of free amino acids and theanine contribute positively to perceived good taste.[5]
Legends
Longjing tea was granted the status of Gong Cha, or imperial tea, in the Qing dynasty by the Kangxi Emperor. According to the legend,[6] the Kangxi Emperor's grandson, the Qianlong Emperor, visited West 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 special imperial status on these 18 tea bushes. The trees are still living, and the tea they produce is auctioned annually for a 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 visited his mother. She noticed the scent of leaves on his sleeves, and he immediately had it brewed for her. It is said that the shape of Longjing Tea was designed to mimic the flattened leaves the emperor brewed for his mother.
Longjing, which literally translates as "dragon well", is said to have been named after a well that contains relatively dense water. After rain, the lighter rainwater floating on the surface sometimes exhibits a sinuous, twisting boundary with the well water, which is said to resemble the movement of a Chinese dragon.
Legend also has it that to achieve the best taste from Longjing, water from the Dreaming 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 near Longjing village.
Authentic Longjing
There are various definitions of Longjing; however a common definition is that authentic Longjing at least has to come from the Zhejiang province in China,[7][8] with the most conservative definition restrict the type to the various villages and plantations in the West Lake area in Hangzhou.[9] It can also be defined as any tea grown within the Xihu District.[10] A large majority of Longjing tea on the market however is actually not from Hangzhou. Many of these inauthentic 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 in the Yunnan, Guizhou, and Sichuan provinces and process them using Longjing tea techniques, while some merchants mix a small amount of high-grade tea with low-grade tea and sell it as expensive high-grade tea.
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 in Zhejiang province alone. The Old Tree (Qunti) and No. 43 are the most revered and priciest, with pronounced aromas and tastes. Wuniuzao, also known as the Early Longjing, is one of the earliest harvests and has a comparatively light, subtle taste.
Even well-trained eyes cannot sometimes distinguish all the varieties and sources. 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.
Authentication and identification
Authentication of Longjing tea is shaped by government rules and by features linked with tea from the traditional growing area. Chinese authorities designate protected zones in Hangzhou, and only tea grown within the 168-square-kilometer region may be labeled "West Lake Longjing." This rule is a main factor in separating authentic Longjing from tea produced outside the area.[13]
To manage certified production and confirm origin, the government created official labels, including the "single-farmer tea" label and the "double-label management system". These labels connect tea to approved growers and limit what can enter the market under the Longjing name.[13]
Tea from the protected area is also associated with certain features, such as flat, smooth leaves with a light green to yellow-green color, and the use of cultivars like Qunti and Longjing #43. Studies comparing different regions note differences in leaf form, firing style, and aroma between tea from the protected zone and tea grown elsewhere.[14]
These rules, labels, cultivars, and leaf characteristics together form a set of criteria often used to identify authentic Longjing tea in research and in the tea industry.
Production Process
Like most other Chinese green tea, Longjing tea 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 dry out completely. As with other green teas (and white teas), Longjing tea leaves undergo minimal oxidation. When steeped, the tea produces a yellow-green color.
Pick Times
West Lake Longjing tea picking has three characteristics: early, tender, and diligent.[15]
Pre-Qingming Longjing
The premium early season first-picking known as Ming Qian or Pre-Qingming (or Before Ching Ming) Longjing tea requires it to be produced from the first spring shoots before the Qingming Festival on the 5th of April each year (approximately). According to the Chinese farming calendar, which is a national holiday between April 1 and 4, it rains. After the rain, the temperature heats up, causing the tea plant to grow faster. When the tea bud becomes too big, it begins to lose complexity in the brewed flavor; the pre-qingming tea is considered best.[16][17]
Guyu(Grain Rain)
The tea picked before the arrival of Grain Rain in mid-April is also quite good, which is called Yuqian Tea.[18]
Drying after picking
Longjing tea needs about half a day for drying on a bamboo sieve after picking and spread to a thickness of about 2 cm (0.8 in).[18] This can reduce the taste of grass in tea leaves, make the moisture meet the requirements of frying, enhance the aroma of tea, reduce the bitterness and astringency, increase the amino acid content, improve the freshness and prevent the new tea from clumping during frying.[3]
Frying
Water-removing (杀青), also known as Green pot (绿锅), is the process of removing moisture and preliminary shaping. When the pot reaches 80-100°C, add about 100 grams of spread leaves and fry them by hand.[19] It always start with grasping and shaking. After losing a certain amount of water from the tea leaves, people should gradually switch to pressing, shaking, and throwing for preliminary molding. The pressure is changed from light to heavy, achieving the purpose of straightening into strips and flattening molding. When the tea leaves are parched to 70%-80%, stop frying immediately. The whole process lasts for 12–15 minutes.[3]
Areas
There are five peaks within Xihu (West Lake). Ranked by desirability, they are Lion, Dragon, Cloud, Tiger, and Plum Flower.
- Shi Feng Longjing: A type of Xihu Longjing from the Shi Feng (Lion Peak) production region. Fresh tasting, its fragrance is sharp and long-lasting. Its leaves are yellowish-green in color. Some unscrupulous tea makers excessively pan-fire their tea to imitate its color.
- Cloud Peak is a government testing ground, and the tea from there is not usually for sale on the open market.[20]
- Tiger Spring Longjing: It is named after the best water source in the Tiyun Mountains. This type of Xihu Longjing tastes wonderful even after repeated infusions.
- Meijiawu Longjing: A type of Xihu Longjing from the area around Mejiawu village. This tea is renowned for its jade green color.[21]
- Bai Longjing: Not a true Longjing, but looks like one and is commonly attributed to it; it is actually a Bai Pian. It comes from Anji in the Zhejiang Province. It was created in the early 80's and is a Green tea from a race of White tea trees and is hence very unusual; it is said to contain more amino acids than ordinary Green tea.
- Qiantang Longjing: This tea comes from just outside the Xihu district. It is generally less expensive than Xihu Longjing.
Protection outside China
龍井茶 / 龙井茶 / Longjing cha is protected in the European Union and the UK as a Protected Designation of Origin since 1998.[22]
