Longjing tea 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 actions 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, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas.
Preparation
For best infusion results, water at around 75-80 °C or 167-176 °F should be used to brew the tea leaves.
Although it is common practice nowadays to steep Longjing tea in porcelain or glassware, the real taste profile of a finer Longjing is achieved only by using a genuine, slightly porous, Yixing clay teapot which since the beginning, was popular exactly for preparing green tea well.
Quality
The tea can be very expensive, and the prices depend on the varieties, of which there are many. Longjing is divided into six grades: Superior and then 1 down to 5. Infused leaves are a good indicator of quality, which is characterized by 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, higher quality Longjing teas have a very tight, flat shape and light green color. A study by Wang and Ruan (2009) found that one aspect of the perceived low quality of Longjing teas was a higher concentration of chlorophyll, producing a darker green color. The study revealed that free amino acids and theanine concentrations contribute positively to what is perceived as a good taste.
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 actions 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, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas.
Preparation
For best infusion results, water at around 75-80 °C or 167-176 °F should be used to brew the tea leaves.
Although it is common practice nowadays to steep Longjing tea in porcelain or glassware, the real taste profile of a finer Longjing is achieved only by using a genuine, slightly porous, Yixing clay teapot which since the beginning, was popular exactly for preparing green tea well.
Quality
The tea can be very expensive, and the prices depend on the varieties, of which there are many. Longjing is divided into six grades: Superior and then 1 down to 5. Infused leaves are a good indicator of quality, which is characterized by 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, higher quality Longjing teas have a very tight, flat shape and light green color. A study by Wang and Ruan (2009) found that one aspect of the perceived low quality of Longjing teas was a higher concentration of chlorophyll, producing a darker green color. The study revealed that free amino acids and theanine concentrations contribute positively to what is perceived as a good taste.