Longjing tea is a Chinese history of tea. Production of longjing is back to 1500 years ago.
It is said that longjing record as early as the song dynasty is the world’s first tea book,
Cha-Jing (tea scripture lu yu wrote).
Once upon a time, follow a name mountains: Xiang-Lin-cha, Bai-yun-cha, Bao-yun-cha.
Longjing tea is in full bloom in the yuan and Ming dynasty.
It was named the longjing since song dynasty.
The name is a famous longjing during the late qing dynasty.
It is said that, in the Qing dynasty, emperor Qing-Long visited Shi-feng mountain, to serve longjing.
He left very deep impression, with its beautiful appearance, and elegant fragrance, mellow taste.
The monk had tea explained that brought him to the tea plantation, at that time, there are 18 tea tree planting.
Although he is very enjoy picking tea, an urgent message to his mother is ill, and urged him to return to the palace.
In his visit of his sick mother, the taste of tea, he kept in his pocket issued a strong, and attracted the attention of his mother.
No the second one idea, he served the tea to his mother, and she had a pleasant flavor. A few times, her illness was healed.
The emperor was very grateful to tea, get 18 tea trees the palace as tea tree.
Since then, longjing tea tribute to become emperor.
So far, 18 tea tree in Shi-feng mountain.
So far, longjing held the first into the top ten Chinese tea.
It has always been national tea (Guo-cha), and always choose as a tea for foreign guests present.
Year after year, to its reputation as the queen of green tea is each tea is fond-of connoisseurs.
Tea planting area:
The original longjing from production areas longjing village, this is located in the coast of west lake (the west lake).
In the history, produced from five different longjing field:
Shi-feng mountain, Mei-jia-Wu area, Weng-jia mountain, Yun-qi area, Hu-pao area.
Today, longjing can be divided into four different groups:
Shi, may, the west lake, means that the west lake longjing tea, from other places is called the zhejiang longjing.
Tea is the regional growth around the fog.
An important factor for good longjing is full-bodied flavor. The smell from that tea of amino acid amino acids.
The young bud contains high levels of tea acid, but it wants to change which is phenol such as tea catechins when receiving the sunshine.
On the other hand, no sunshine will maintain a high level of tea leaves for biological conversion in acid is not effectively happen.
The region is usually covered by fog, block the sun direct light in tea.
In addition, the soil has a strong ability and strong penetrating water holding character; This is an important reserve enough water in the soil.
In addition, the soil is quartz sandstone provides a acid, is this a good fit for tea tree planting.
Longjing tea is the best longjing and ShiFengShan von shi (shi peak mountain).
After picking tea into the room with good ventilation.
Tea in a layer of distribution 3-5 cm and it for six to 12 hours.
This process until 70% reduce moisture.
Tea aroma and the bitter and reduce the relative proportion of the amino acid green growth.
Frying pan-Inactivation of enzyme
In the first pan Fried Shaqing purpose is inactivated oxidase as polyphenol oxidase (PPO) quantity of heat, and form the preliminary to the shape of the longjing.
Under high temperature, it takes a very short time heating tea, and suppress the oxidase.
When the temperature reaches 80-100 degrees Celsius, will be about 100 g of tea into the pot, and then fry by hand.
In the early stage, is to grasp the main hand-gesture at about 10 cm leaves the height from the pan and slowly leaves evaporated water spilled from the leaves.
Fried 3-4 minutes after the leaves become soft.
By that time, hand-gesture to put-over, news or down, trembling and impulse or take off.
Gradually increase the pressure’s hand. This step is important form the preliminary to the shape of the longjing. Leaves are turning straight into the narrow-shaped strip, razed to the ground.
Tea division of superb must carefully manage the timing of the move and stress induced hand: too much pressure, not the right hand movement and pressure words too early, tea is dark color;
If, on the other hand, leaves is not straight, flat shows that, on the one hand, the pressure is not enough, application and/or pressing is too late.
After Fried, 12 to 15 minutes when moisture content is reduced to the leaves of 20-30%, remove the leaves from the pot.
Fried leaves spread to 15 to 20 centimeters, about 40 minutes cooling down.
At this time, the leaves re-absorbs moisture and softening (called Hui-chao).
Cooled, the tea to soften the screening delete bad, light leaf,
And get rid of jilin province is depressing, burned, yellow pieces, red leaf and stem, stem is too long, any foreign material.
Then, sort of get the first leaf sieve leaves are retained in the highest sifter, and leaves, through the sifter again will be collected and won the second batch of screening is retained in sifter and third batch, namely. Through the sifter leaves.
These three different batches of the leaf is the second before frying apart.
The second pan Fried-the shape of the formation and dry
The second HeiLu wrapped purpose is to form the form and, further removes moisture.
Usually, about 4-5 batch of tea from the first heating are gathered together, and on the second heat.
Collect leaves a total of about 250 g. Initial temperature to 60-80 degrees Celsius,
Fry leaves until they heated has softened, and reveals the (Lu-rong-MAO), then increase the temperature for 80-90 degrees Celsius, continue to fry.
When down drops and tightening plane and smooth leaves strips, the temperature down to about 50 degrees Celsius.
In frying, stress induced hand is to increase gradually.
It involves put-over hand movement, buckling, knead, media and promote.
It is the main points of leaves in the hands of must always contact, tea should not far away from the pan.
Toast is the dropping from the leaves until, leaves become smooth level off, smooth.
When leaves release their perfume, can easily fracture of the moisture content is reduced to 5-6%, then Fried enough.
It requires 25 minutes total of Fried.
Grade and acceptance
The best varieties of longjing tea is No. 43 varieties.
The use of this type of longjing to distinguish characteristics: look smooth level off, smooth, straight, sharp-tips and bud, with delicate green, yellow edge.
Beer brewing in the process, provide a lasting fragrance and mellow taste.
In addition, a crisis at the same time and uniform, buds and leaves to a even color and size.
This is an important production high quality tea to the extraordinary neat and clean appearance.
In addition, every year, this variety germination season without. 43 transfer to 7 to 10 days earlier than other varieties.
In China, the earlier the longjing listed, better sales price.
Drinking tea is the earliest in the spring of the culture of people like it.
Therefore, this species is highly praised by farmers.
No. 43 of longjing varieties after assessment at the national level, and is recognized as a good varieties.
In the early spring, a leaf or a bud bud and two leaves (it is just the beginning open, called Chu-zhan is hand-plucked.
The length of the bud is 2.5-3.0 cm.
The length of the bud is a sign of the reflection degree diet (Nen-du) of the tea leaves.
The when picking as early as possible picking shoots.
It is said that the best harvest time is the best quality of the longjing before (tomb-sweeping day, occurred on April 4, (leap) or April 5 (other years) of the Gregorian calendar, the product was named (Ming-qian Cha).
Then, before tea to reap the corn rain is quite a good quality; It was named the (Yu-qian Cha).
In one day, or even a experts can only management harvest up to 1.0-1.5 kilograms of branches.
In any case, 0.5 kg contain 60000 piece of branches.
In addition, picking tea during have to carefully select the:
1) choose buds and leaves the same size, and even in the form of orderly
2) no took off with long stems
3) not took of the bud in the color purple/leaves
4) not took of the bud and leaves the damaged plant disease
5) not to pull out small leaves attached to bud.
After falling off, the leaves on the trees moved indoors cool place.
On sunny days, usually in spring, tea is spreading to thin layer (3-5 centimeters), left for six to 12 hours, not or mix; But if the leaves drawn after the rain or contains how much dew, tea is spread to more thin layer, then gently turned and mix 2-3 times.
It must be more care and attention, lest cause damage to leaf (be damaged the leaves will be red and influence the quality of the final products).
In this period, moisture evaporates from fresh leaves until it was down to about 70%.
Communication can make a leaves a green grass smells, reduce anger and bitter taste, amino acid relative concentration increases with the increasing of liquor and pure and fresh.
In addition, it can help to avoid the leaves become mass in Fried. It has improved the tea quality create; Because the color is still a subtle green smooth and fashionable appearance.
Quality inspection standards:
Leaf is flat, luster and smooth straight sharp point, at 2.5-3.0 cm in length.
Leaf is covered with white fluffy is closely related to good set to leaf and hidden. It is not easy to see, will open when the brewing.
If the length of the poor quality is long, shape is straight, so smooth.
When looking at the leaves, if too many “fish eye bubble” (Yu-yan Pao) was found in its surface,
This shows that over-Fried leaves.
Although the shape of the leaves is as described above, this is not the taste of good quality is painful.
The color of the dry leaves
Dry leaves colors: yellow green, even, bright brilliance.
Quality is poor, the leaves are disgraceful, dark green with blunt appearance, mixed with all sorts of color leaves.
In addition, over-Fried leaves seems to be in the dark grey color.
Good quality tea leaf of quite even by size and color.
The poor quality of the tea contains a lot of pieces, plus wide strip of leaves.
The leaves are a mixture of yellow or dark green.
Make excellent tea must be free such as fiber, not wooden or bamboo snow, sand or stone, dust.
Dry leaves added new a green note, and aroma of the low quality tea is overcast and may be difficult to find.
When the brewing, wine to a bright green’s attention and lasting flavor.
This is the best feature is the popular longjing tea, which suggests that the high quality raw material production with proper treatment process.
It is also recognized as it worthy chestnuts. Low quality products covered the smell of grass is similar to the stew vegetables or green peas.
If over-fired leaves, the strong shooting effect and even burn aroma is can detect.
The color of wine
Bright, clean and pure, with delicate river green color. The inferior quality of tea, this wine is yellow or dull yellow.
It’s light fresh and smooth, round, after taste sweet.
If the inferior quality of the tea, taste bitter, bitter, covered with a greenish the smell of grass.
Leaves brewing display a fresh, bright, or even green.
Well-attached leaves the bud, look like flower petals.
When the fingers to touch, the leaves on the trees thick but soft elastic.
The inferior quality of tea, brewing leaves in dark green by a lot of debris is brown or yellow color.
It mixed with a leaf no bud.
If the red spot is found on a leaf, it shows that the poor handling-this shows that-and the leaves in the process of pull the damaged or spread the oxidation of the enzyme in bleaching held before.
In addition, good quality tea should not contain much insect bite leaves show on a leaf uneven hole.
In addition, if over-Fried leaf is at a higher temperature and burned down, and the shape of the hole can even see the leaves brewing.
The real longjing varieties with the bud closely with leaf/leaf form small and delicate shape like flowers.
The length of the bud is slightly longer than leaves.
The width of the leaves of narrow (about 0.5 1 cm), and other varieties which contains leaf wider and more and more than shoot, not closely attached in the bud.
The real longjing breed is very smooth and the fashion, when touch when compared to the other varieties.
Brewing leaves remain a mild fresh attention, and other varieties to a piece of green grass note or sometimes give no flavor after brewing.
Today, the scientific research of the east and west provide health benefits long-term evidence about drinking green tea. For example, in 1994 the national cancer institute journal of epidemiology research results show that drinking green tea decreased risk of esophageal cancer in men and women in China of nearly sixty percent. Purdue university researchers recently concluded that a compound in green tea restrain the growth of cancer cells. And research shows that drinking green tea lower total cholesterol level, and improve the ratio (HDL) cholesterol is good (LDL) cholesterol.
All in all, here are some medical conditions, drinking green tea is widely considered useful:
High cholesterol levels
Damaged immune function
How to brew
Very glad to brew longjing in long glass. It is suitable for you can observe tea and enjoy them how to move.
Water make tea
Please use soft water. Usually TDS: less than 130 mg/l make taste sweet and soft.
The water must be cooked once in order to reduce the soft water.
Let the water cooling, until 75-80 degrees C and use it to brew alcohol.
The most appropriate method is to use a service longjing long glass.
Long glass is often used to supply exclusive China green or yellow tea.
Glass is used should be clear that without any adornment design, transparent, round, smooth, this kind of glass, the best is to observe and enjoy the beauty of longjing brewing.
Use soft water the preparation of tea. Apply to effectively extract most of the material from the tea.
Do not apply hard, because it contains a higher level of mineral ion inhibition of material from the leaf extract, then, it became very flat and thin.
Using fresh water and were not before cooking.
Cold water to boil, until the specified temperature cooling down.
This is some chlorine water evaporation.
Before, the important thing is the warm glass good rush out with boiled water.
This should be done to join the tea, therefore, this let benefit from a tender hot and humid to maximize extraction from the tea.
The important thing is when the temperature of the water has continued to effectively extract material from leaves.
The method of brewing longjing was named “Down-Tossing penetration brew”.
The longjing tea leaves in flat shape and therefore difficult to sink brewing.
The brewing method, made two “leaves” :
First of all, leaf is wet a small amount of water, and let its deploying followed NWS-add water to a cup of tea.
The following details Down-Tossing prepare longjing penetration method is described from the following:
1) for the 3 g tea, 150 ml water.
2) put the tea into a warm glass. One could take priority the aroma of the liberation of the orchids leaves heat heating glass.
3) let boil water to cool to 75-80 degrees.
Green tea like a little cool temperatures than black tea polyphenols extract to reduce.
Polyphenols the extraction process of temperature is about 90 to 95 degrees Celsius, and amino acids can extract at much lower temperature.
4) pour water gently to the leaves. The dosage of the water should be a third of the glass (about 50 ml), or just enough to cover all of the leaves.
5) affect the action of glass, let all the leaves are moist and penetration. Is time briefly enjoy aroma but don’t drink it.
6) a minute later, fall in another 100 ml water. When the flow of water, improving the heat pan of water up or down three times fall in the water, let tea agitate and move upwards or downwards.
This helps to extract and induction and even liquor is in the glass.
7) brewing 2 minutes and service.
8) if the smell is too strong, add water to the glass.
This kind of tea can boil 3 times.
Generally speaking, enjoying the fresh green note and cool and refreshing taste when first brewed; The second brewing, enjoy the mellow taste. The following brewing, mild flavor of thin, however give light and fresh flavor.
There is another way to enjoy longjing.
When wine brewing is left before the only one third of the glass,
In another 100 ml of pour boiling water (85 to 90 degrees Celsius).
Brewing 3 minutes, it is ready.
In such a way, the taste is not dilute too many subsequent brewing three times.