Longjing 龙井 is grown in Hangzhou, Zhejiang, which literally translates to “dragon well,” Longjing tea was granted the status of imperial tea, in the Qing dynasty by the Kangxi Emperor.
Pre-Qingming Longjing tea requires it to be produced from the first spring shoots prior to the Qingming Festival (Chinese farming calendar) on the 5th of April each year. There will usually be seasonal rain for a few days during the Qingming Festival. Indeed, after the rain, the temperature heats up, which accelerates the growth of the tea plant. When the tea bud gets too big, it starts to lose complexity in the brewed flavor, therefore, Pre-Qingming tea is considered better.
?The shape is flat and beautiful, and the color is green
?The inner substance is clear and mellow, soaked in the cup, the buds and leaves are green
?It is known for its four unique features: “green color, fragrant, sweet, beautiful in shape”
The taste characteristics of Longjing tea: rich bean aroma, fresh and smooth taste, sweet taste, clear tea, full and fresh taste in the mouth, obvious sweetness and slight sweetness.
⚠️⚠️⚠️Longjing tea is relatively tender, and the water temperature of 85-95℃ is appropriate.
- Equipment: It is recommended to use a straight glass cup or a white porcelain cover bowl
- Warm cup: Use boiling water to rinse the tea set, one is to clean the tea set; the other is to increase the temperature of the tea set
- Soaking bubble: Pour mineral water or pure water with a water temperature of about 85-90℃ along the wall of the cup, about a quarter of it, to infiltrate the tea in the cup, then shake it slightly, and turn it counterclockwise for a few times.
At this time, you can take the opportunity to smell the fragrance, put the cup into the nose, and smell the fragrance of the tea soup. This is the best time to smell the fragrance.
- Positive bubble: Use unilateral fixed-point water injection
⚠️Key points: ❗️low temperature ❗️sealed ❗️protect from light