Do you know about the Longjing tea producing area

Longjing tea, also known as Dragon Well tea, is one of China's top ten famous teas, renowned for its color, shape, aroma, and flavor. Its unique qualities—“light yet distant,” “fragrant yet clear”—make it stand out among other teas, and it is especially beloved by tea connoisseurs.

Longjing Tea Growing Regions

Longjing tea is primarily grown in Hangzhou, Zhejiang Province, and it is divided into three main producing areas:

1. West Lake Region (Xi Hu): This is the most famous area, located in the West Lake District of Hangzhou. The tea leaves grown here are of the highest quality, embodying the classic Longjing tea flavor.
2. Qiantang Region: This includes areas outside the West Lake district, where high-quality Longjing tea is also produced, though generally regarded as slightly inferior to that of West Lake.
3. Yuezhou Region: This encompasses other tea-growing areas, where the quality of tea is good but not as premium as the West Lake variety due to differences in climate and soil.

Characteristics of Longjing Tea Picking

Longjing tea is known for three main characteristics in its picking:

• Early: Longjing tea is picked very early in the spring. The youngest, tender leaves are considered the best quality, and tea farmers usually pick in the early hours of the morning.
• Tender: The leaves picked for Longjing tea must be delicate and tender. The uniformity of the fresh leaves is crucial for the tea's quality.
• Diligent: Tea farmers harvest the leaves in multiple batches, usually around 30 times throughout the year, ensuring freshness and high quality.

Traditional Longjing Tea Processing Techniques

The traditional method of processing Longjing tea is known for the "Ten Major Techniques," which are carefully and precisely executed at each step:

1. Tossing: The tea leaves are placed in the wok and tossed up to ensure even heating.
2. Shaking: The tea leaves are gently shaken to ensure they heat evenly.
3. Lifting: The tea leaves are lifted by one side of the wok to ensure rapid, uniform drying.
4. Fanning: The wok is quickly moved back and forth to distribute the heat and evenly dry the leaves.
5. Patting: The tea leaves are gently patted on the bottom of the wok to remove moisture and enhance the fragrance.
6. Twisting: The wok is twisted to evenly distribute heat and help shape the leaves.
7. Grabbing: The tea leaves are quickly grabbed and stirred to ensure even roasting.
8. Pushing: The leaves are pushed around the wok to ensure uniform heat distribution.
9. Pressing: The leaves are pressed gently to retain their shape and aroma.
10. Grinding: Finally, the leaves are ground to ensure they maintain their form and fragrance.

Five Major Varieties of West Lake Longjing

Due to differences in ecological conditions and processing techniques, West Lake Longjing tea is classified into five main types:

• Lion's Peak (Shi Feng): Produced in the Lion's Peak area of West Lake, this is the highest-quality variety. It has tightly shaped leaves and a strong, fragrant aroma.
• Dragon's Well (Longjing): Grown in Longjing Village in West Lake, this variety has a fresh, clean flavor and a light fragrance.
• Cloud (Yun): Grown in the Yunqi Bamboo Forest area of West Lake, this tea has a fresh, clear fragrance and a mellow taste.
• Tiger Spring (Hu Pao): Grown in the area around Tiger Spring in West Lake, this tea is known for its rich flavor and strong aroma.
• Plum (Mei): Produced in Meijiawu, this variety has a refreshing, sweet taste and a long-lasting fragrance.

These different varieties of Longjing tea each have their own unique flavor profiles, making Longjing tea a cherished tea among enthusiasts.