Long Jing is unquestionably one of the most famous green teas in China, with a history that began 1200 years ago. Long Jing (Dragon Well) from Xi Hu 西湖, Zhe Jiang 浙江 province of China is named in accordance with its place of origin Long Jing (Dragon Well), a village locates at Xi Hu of Zhe Jiang province of china. West Lake (Xi Hu) Long Jing, grown alongside the scenic West Lake near Hang Zhou, being the most sought after by many enthusiasts of premium tea; both in China and the West. Long Jing tea was a favorite of many emperors of China. Most notable is Qian Long. It was widely known that to achieve the best taste from Long Jing, spring water from the "Hu Pao Quan" was to be used. Water is boiled then cooled to about 80 degrees Celsius before being used to brew the tea leaves.
Being one of the ten most famous Chinese teas, Long Jing (Dragon Well) tea has long been praised of having the four best characteristics of an ideal tea: beautiful in shape, crystal green in color, pleasant in smell and rich and mellow in taste. The best Long Jing tea leaf is straight stripe which looks like an orchid s petal and its olive feather of the bud can still be seen. Long Jing tea soup is crystal green in color, giving off pleasant smell like jasmine. Its refreshing and sweet taste of Long Jing (Dragon
Well) tea is charming and long-lasting.
Long Jing tea leaves are pan fried (unlike most other teas, which are steamed) to stop the fermentation process. In the world of tea, the term "fermentation" refers to the drying of the freshly picked leaves, resulting in enzymatic oxidation. This oxidation is stopped by frying or steaming the leaves before they completely dry out. As is the case with other green teas, Long Jing tea leaves are unfermented. When steeped, the tea produces a yellow-green color, a gentle, pure aroma, and a rich flavor. The tea contains Vitamin C, amino acids, and the highest concentration of catechins among teas.
Long Jing is unquestionably one of the most famous green teas in China, with a history that began 1200 years ago. Long Jing (Dragon Well) from Xi Hu 西湖, Zhe Jiang 浙江 province of China is named in accordance with its place of origin Long Jing (Dragon Well), a village locates at Xi Hu of Zhe Jiang province of china. West Lake (Xi Hu) Long Jing, grown alongside the scenic West Lake near Hang Zhou, being the most sought after by many enthusiasts of premium tea; both in China and the West. Long Jing tea was a favorite of many emperors of China. Most notable is Qian Long. It was widely known that to achieve the best taste from Long Jing, spring water from the "Hu Pao Quan" was to be used. Water is boiled then cooled to about 80 degrees Celsius before being used to brew the tea leaves.
Being one of the ten most famous Chinese teas, Long Jing (Dragon Well) tea has long been praised of having the four best characteristics of an ideal tea: beautiful in shape, crystal green in color, pleasant in smell and rich and mellow in taste. The best Long Jing tea leaf is straight stripe which looks like an orchid s petal and its olive feather of the bud can still be seen. Long Jing tea soup is crystal green in color, giving off pleasant smell like jasmine. Its refreshing and sweet taste of Long Jing (Dragon Well) tea is charming and long-lasting.
Long Jing tea leaves are pan fried (unlike most other teas, which are steamed) to stop the fermentation process. In the world of tea, the term "fermentation" refers to the drying of the freshly picked leaves, resulting in enzymatic oxidation. This oxidation is stopped by frying or steaming the leaves before they completely dry out. As is the case with other green teas, Long Jing tea leaves are unfermented. When steeped, the tea produces a yellow-green color, a gentle, pure aroma, and a rich flavor. The tea contains Vitamin C, amino acids, and the highest concentration of catechins among teas.
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