Longjing green tea is a very popular tea in China and is one of the most consumed green teas in China.
 
Longjing is a classic example of wok-roasted green tea. The reason why tea drinkers love a good Longjing is for its complex flavor with an aroma of fried mung beans, or chestnut. When brewed correctly, a fine Longjing has a dense, sharp, savory full body with a light astringency.
 
How is this tea drunk?
Long Jing Green Tea Glass Brewing
Of course, you can also brew Longjing in the Gong Fu Style, which gives you more control over making your tea and prevents the tea leaves from infusing in the water. the tea does not become bitter or too strong.
 
Use 3 to 3.5g of tea leaves per 100ml of water and place in a teapot or gaiwan, pour 80°C water over it, and let it infuse for 15 to 20 seconds. Then decant the tea into the carafe and pour it into your teacups.
 
Authentic Longjing tea (also known as Dragon Well tea) must be grown in Zhejiang Province in the region of Xihu (West Lake) in Hangzhou. If it is grown elsewhere, it is considered fake (just like champagne). Its fame only grew in the 17th century when the popular Qing Dynasty emperor Qian Long kept this tea for his use.
 
The best-known and renowned original production locations are:
all in the Hangzhou area, traditionally called Xihu Longjing (or West Lake Longjing).
 
How do you make this tea?
 
The traditional Gongfu brewing method, such as gaiwan or Yixing teapot, is the ideal way to make tea. We suggest adding 3.5 grams per 100ml of water with shorter steeping times and brewing the tea at higher temperatures (approx. 70°C).
 
Dosage: 3.5g / 100ml
 
Temperature: 70-80 °C
 
Infusion time: 20 sec (+ 5 sec extra with each subsequent infusion)
 
Number of Infusions: 5
 
 
Origin               
 
China 🇨🇳                                         
 
Oxidation 
 
Low
 
Caffeine
 
High