Longjing tea, also known as “dragon well” tea, is a high-quality green tea produced in the Zhengjiang province of China. It contains antioxidants and is used in Chinese medicine. The tea is harvested in a precise process and roasted by hand to create its distinct flavor.
Produced for over a millennium in China, Longjing tea comes from the Zhengjiang province in the east of the country. Translated as “dragon well” in English, this tea is known for its distinct taste and quality. Seven grades are produced, with the first grade representing the highest quality of teas and seven the lowest. The plants for this type of green tea grow in acidic, phosphorus-laden soils, in humid areas that stay relatively warm in winter. Longjing tea has been used in Chinese medicine and contains antioxidants, which help fight heart disease, cancer and other diseases, like other types of green tea.
The origin of Longjing tea is an area called West Lake, which is located in the capital of Zhenjiang Province. The tea grown in this region is called Xi Hu Longjing. The tea growing area has been expanded from the original location by the lake and Lion Peak Mountain. All of this part of the province has a climate with moderate temperatures of about 61°F (about 16°C) and heavy rainfall. The streams and plants are fed by the fog and mist common to the area, which hovers above the elevated topography.
In addition to Xi Hu Longjing tea, top varieties also include Qian Tang Longjing, a less expensive variety, and Bai Longjing, known for its ability to relieve stress. Shi Feng and Mei Jia Wu Longjing are other varieties of tea produced by China. Picking the tea leaves is a precise process. Xi Hu Longjing tea, for example, is harvested in spring; the sooner it is done, the more desirable it is for the tea to be considered locally. Workers harvesting tea plants can only remove the terminal bud along with a couple of leaves next to it.
Once the Xi Hu Longjing tea leaves are harvested, they are dried for up to 10 hours. This concentrates the theanine, which gives tea much of its flavor. The workers then roast the leaves with their bare hands, which involves 10 deft hand movements during the roasting process. The two stages of roasting include straightening and flattening the leaves to form the shape of a spear. They are then allowed to cool and dry to prevent oxidation. The leaves are also fried, in contrast to most forms of green tea which are steamed, creating an entirely different quality to the finished product.
Protect your devices with Threat Protection by NordVPN
