Long Jing and its production

Long Jing (龙井), also known as Dragon Well tea, is one of China’s most famous and revered green teas. Originating from the West Lake region of Hangzhou, Zhejiang Province, Long Jing is celebrated for its unique flat leaves, fresh and sweet flavor, and historical significance. It is often considered the epitome of Chinese green tea, known for its meticulous production process, which plays a crucial role in shaping its distinctive qualities.

Key Characteristics of Long Jing:

- Appearance: Flat, smooth, and spear-shaped leaves with a vibrant green color.
- Aroma: Fresh, floral, and grassy with chestnut notes.
- Flavor: Sweet, smooth, and slightly nutty with a refreshing aftertaste.
- Liquor: Clear and yellow-green.

Production Regions:

While authentic Long Jing tea originally comes from the West Lake (Xihu) area, it is also grown in other parts of Zhejiang Province, such as Qiantang and Yuezhou, as well as in other regions of China. The top-grade Long Jing still comes from the traditional core growing areas near West Lake, including the famed Shi Feng, Longjing, Meijiawu, and Hupao villages.

Production Process of Long Jing:

The production of Long Jing tea is an art form that requires great skill, especially in the pan-frying stage, which imparts the tea’s characteristic flat shape and distinctive flavor. The process can be divided into several key steps:

1. Harvesting:

- The picking season is crucial, with the best Long Jing leaves harvested in early spring, particularly before the Qingming Festival (around April 5th). This early spring harvest is known as Ming Qian Cha (Pre-Qingming Tea) and is considered the highest quality due to the tenderness and freshness of the young buds.
- Only the most tender buds and one or two young leaves are picked by hand, emphasizing precision and care.

2. Withering:

- After picking, the fresh leaves are spread out thinly in a cool, ventilated area to wither naturally. This step reduces moisture content and softens the leaves, preparing them for the pan-frying stage.
- The withering process typically lasts for a few hours and helps to enhance the aroma and sweetness of the leaves.

3. Pan-Frying (Shaqing, 杀青):

- This is the most critical and labor-intensive stage of Long Jing production. The withered leaves are placed in a large, shallow wok or pan that is heated to about 80-100°C (176-212°F).
- The tea master manually presses, spreads, and tosses the leaves in the pan using rhythmic movements. This process stops oxidation, fixes the green color, and creates the flat, smooth appearance of the leaves. The pressing technique also imparts the tea's characteristic chestnut-like aroma.
- This pan-frying step usually consists of multiple stages and can take up to 30 minutes per batch, with adjustments to temperature and pressure based on the tea master’s experience.

4. Shaping:

- As the leaves are fried, they are shaped into their distinctive flat, smooth form. The tea master uses specific hand movements to flatten the leaves against the pan, which requires precise timing and technique.
- The shaping process ensures the tea’s uniform appearance and enhances its taste by evenly distributing the natural oils within the leaves.

5. Drying:

- After shaping, the leaves are gently dried to reduce moisture further and to lock in the tea’s flavor and aroma. This drying process is done at a slightly lower temperature to avoid burning the leaves.
- The drying helps the tea achieve the right texture and a shelf-stable form for storage.

6. Sorting and Grading:

- Once the leaves are dried, they are carefully sorted and graded based on their appearance, size, aroma, and taste. The highest quality Long Jing teas have a uniform, bright green color, and a strong, fresh aroma.

Grades of Long Jing:

Long Jing is categorized into different grades, with the highest being Shi Feng Long Jing, which comes from the traditional tea gardens near West Lake. The grading depends on the picking time, leaf quality, and craftsmanship. The main grades are:

Shi Feng Long Jing: Considered the top-grade Long Jing, it is often reserved for special occasions or gifts.

Ming Qian Long Jing: Harvested before the Qingming Festival; these leaves are tender and have the most delicate flavor.

Yu Qian Long Jing: Harvested after the Qingming Festival but before the Grain Rain (Gu Yu) period, typically less expensive but still of high quality.

Cultural Significance:

Long Jing tea has deep cultural ties in China and has been a favorite of emperors, scholars, and tea enthusiasts for centuries. It was officially recognized as an imperial tea during the Qing Dynasty when Emperor Qianlong visited the tea gardens near West Lake. Legend has it that he was so impressed by the tea’s quality that he designated it as “imperial tea.”

Today, Long Jing remains a symbol of Chinese tea culture and is often used in tea ceremonies, gifts, and diplomatic exchanges due to its prestigious reputation.

Health Benefits:

Long Jing tea is rich in antioxidants, vitamins, and minerals that are known to provide numerous health benefits, including improved digestion, enhanced mental alertness, and reduced stress. Its high content of catechins also contributes to its anti-inflammatory and anti-carcinogenic properties.

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Long Jing’s meticulous production process, from hand-picking the young leaves to the skilled pan-frying that defines its shape and flavor, makes it one of the most esteemed teas in the world. It stands as a symbol of craftsmanship, tradition, and the harmonious blend of nature and human artistry, capturing the essence of Chinese tea culture in every cup.