Longjing

Summer Pruning of Tea Shoot Tips Hangzhou has already passed the plum rain season, and it is necessary to promptly conduct summer pruning of tea shoot tips in the West Lake Longjing tea gardens. For those that underwent heavy pruning before the end of April and have shown vigorous growth with summer shoots reaching over 50 centimeters in height, summer pruning can now be carried out. Purposes of pruning tea shoot tips: First, to control the height of the tea bushes and reduce the number of ineffective branches on summer shoots; second, to increase the density and improve the quality of autumn shoots; third, to decrease the flowering and fruiting of tea plants in autumn. Only by cultivating high-quality autumn shoots can we ensure a premium and high yield for next year's spring tea. Specific operations: Nutrition first, then cut. 1. Open trenches for top-dressing fertilizer application. Create shallow trenches 10-15 centimeters deep along the rows of tea plants, apply 30-50 kilograms per mu (about 0.067 hectares) of high-nitrogen compound fertilizer, and cover the soil after application. 2. Use a motorized double-person pruner or an electric single-person pruner to prune 20-25 centimeters above the previous cut. Special emphasis: Pay attention…

The air is crisp and dry in autumn, a season when lungs are particularly vulnerable. Drinking tea properly at this time can help alleviate the dryness of the season and moisturize the lungs. A "weather map" has been developed for tea drinking, offering guidance tailored to different individuals based on the unique properties of various teas. Green Tea Green tea is unfermented. Teas like Longjing, Biluochun, and Sparrow's Tongue all belong to this category. Characteristics: Clear green liquor and leaves. Green tea is commonly believed to have effects such as lowering blood lipids, reducing blood pressure, and aiding weight loss. Regular smokers may benefit from drinking green tea, which can mitigate the harmful effects of nicotine. White Tea White tea is a slightly fermented tea. Pai Mu Tan (White Peony), Gongmei (Tribute Eyebrow), and Bai Hao Yinzhen (Silver Needle) are all examples of white tea. There is a folk saying that white tea is "a year's tea, three years' medicine, and seven years' treasure." White tea possesses excellent health benefits. In addition to the common nutrients found in other teas, it contains essential active enzymes. Medical studies have shown that regular consumption of white tea can significantly increase the activity…

Purple clay teapots are powerful tools for brewing tea, and to make the most of their performance, one must understand both the pot and the tea. As the saying goes, "one pot for one type of tea," different pots pair with different teas. Here we will use six types of clay materials as examples to explore how to best match pots and teas to achieve optimal results.ImageToday, from the perspective of clay properties, we will explain how to correctly match purple clay teapots with various teas to enhance the flavor experience!【Original Segment Mud】Original segment mud appears as a pale green layered mineral that turns a milky yellow after firing. It is found within the strata of Yellow Dragon Mountain, coexisting with purple clay, only a few centimeters thick, situated between the upper layer of purple clay and the rock plate. This material is characterized as having "more bones than flesh." Brewing Recommendation: Oolong tea (lightly roasted series) and green tea are perfect matches, as well as Tie Guan Yin (moderately or heavily roasted series).【Bottom Trough Purple Clay】Purple clay can be divided into three categories: top, middle, and bottom trough clays. Bottom trough purple clay is found at the very bottom…

We all know that fruits and vegetables have their best seasons for tasting, so do different types of tea also have their optimal seasons for drinking? Tea can be enjoyed at its best flavor in any season. However, due to different processing methods, each type of tea has its own characteristics, which means there are ideal seasons for drinking each type of tea. This concept is distinct from seasonal fruits and vegetables. Drinking the right tea in different seasons can be more beneficial to your health. Green Tea Wilt: No Wilt Fermentation Level: Non-fermented, Fermentation Degree 0% Nature: Cold Season to Drink: Summer Representative Teas: Longjing, Lushan Cloud Mist, Xinyang Maojian, Biluochun, Huangshan Maofeng, Tai Ping Houkui, Liu'an Guapian, Duyun Maojian, Mengding Ganlu, Anji White Tea, etc. White Tea Wilt: Heavy Wilt Fermentation Level: Slight fermentation. New tea approximately 5-20%; Aged white tea approximately 20-80% Nature: ● Cold ● Cool ● Neutral Season to Drink: ● Summer ● Autumn Representative Teas: Taimuszhen Silver Needle, Baihao Silver Needle, Bai Mudan, Gongmei, Shoumei, New Process White Tea, etc. Yellow Tea Wilt: No Wilt Fermentation Level: Lightly fermented, approximately 20-30% Nature: Cold Season to Drink: Summer Representative Teas: Junshan Silver Needle, Mengding Yellow…

This year's first typhoon with a real presence has finally arrived, and for those living by the coast, it brings a refreshing respite amidst the raging storm. On such an occasion, enjoying tea while watching the rain is a fine choice. Let’s quietly sip our tea indoors, and take a look at this tea-tasting guide. A mix of seriousness and jest, please take what you need. Choose tea gatherings with “tea vibes” When attending a tea gathering, opt for niche tea spaces that are not open to the public. While others post photos of their afternoon tea in new Chinese-style teahouses on social media, your posts should focus on the details—such as delicate hands pouring tea, beautiful tea leaves, unique tasting cups—and pair them with a subtle caption. This instantly conveys a sense of tea appreciation. The host owns a private tea courtyard and is well-known within the tea community; only invited guests can enter, or there may be entry fees and screening processes to ensure all participants share similar interests. The tea courtyard is either tucked away from the bustling city or nestled deep in the mountains. The decor looks rustic yet brimming with detail. It could be a…

Green tea, a name that sounds fresh and natural. It is not just a beverage but an integral part of China's long-standing tea culture. But have you ever wondered why this type of tea is called "green tea"? Today, let’s delve into the story behind green tea and discover its unique qualities. Definition of Green Tea Green tea, as the name suggests, is a type of tea where green is the dominant color. It is made from the young leaves or buds of tea plants through a series of processes including picking, fixation, rolling, and drying. The characteristic of green tea is that it retains the natural green color of the leaves, along with rich nutritional content and a distinctive aroma. The Origin of the Name “Green Tea” The term "green tea" primarily originates from its unique processing method and the color of the final product. During the production of green tea, fixation is a crucial step; it uses high temperatures to quickly deactivate enzymes in the leaves, preventing oxidation and preserving their green color. This unique processing technique ensures that the tea maintains a vibrant green hue even after drying, hence the name. Varieties and Characteristics of Green Tea…

Proper picking of tea leaves is one of the key measures for stable, high yield and quality of tea. In picking, it is essential to balance harvesting and nurturing. It is necessary to pick in batches, promptly, and leave leaves reasonably. Picking should be conducted according to the standards required for different types of tea. For instance, needle-shaped tea requires single buds, coiled teas (such as Biluochun) and flat teas (such as West Lake Longjing) require 1 bud with 1 leaf just starting to unfold, and Mao Feng tea is made from 1 bud with 1-2 leaves. For Oolong tea, small to medium open-faced shoots with 2-3 leaves are ideal. For green tea production, when 10% to 20% of shoots meet the picking standard, harvesting can begin. Different standards should be set for nurturing based on the tree age and vitality. (1) Picking from Young Tea Trees Picking can be done using the "top pruning and side nurturing" method. The standards are: spring tea leaves - leave 2-3 leaves, pick 1 bud with 1-2 leaves; summer tea leaves - leave 2 leaves, pick 1 bud with 1-2 leaves; autumn tea leaves - leave 1 leaf, pick 1 bud with 1-2…

China is the birthplace of tea, and as The Classic of Tea states, "Tea as a beverage originated with the divine farmer Shennong." Not only does our country have a long history of tea drinking, but its tea culture also has deep roots, with the custom of sipping and appreciating tea dating back centuries. Tea is also beloved by people around the world. May 21, 2021, marked the second International Tea Day as designated by the United Nations. To assist consumers in making informed choices when purchasing tea and to promote healthy tea consumption, we offer the following consumer tips. A full range of six types of tea offers many beneficial components. The tea plant is an evergreen woody perennial. Tea leaves are made from the buds, leaves, and tender shoots of the tea plant, processed according to specific methods. China boasts the most comprehensive variety of teas in the world. Based on processing techniques and quality characteristics, they are generally categorized into six main types: green tea, white tea, yellow tea, oolong tea (also known as blue tea), dark tea, and black tea. Among these, green tea is unfermented; white tea and yellow tea are minimally fermented; oolong tea…

Why is Brewing Time So Important? The brewing time for green tea directly affects the taste and quality of the tea liquor. Too short a time may not fully release the aroma and flavor of the tea leaves, while too long can result in a bitter infusion. Different types of green tea require different brewing times, so understanding each type’s characteristics and optimal brewing time is key. (Image source: network, delete if infringing) Common Green Tea Brewing Times Different types of green tea have their own ideal brewing times. Here are some suggested brewing times for common types of green tea: Longjing (Dragon Well) Tea: 2-3 minutes. Longjing has many tender buds, and the brewing time should not be too long, as it can easily become bitter. Biluochun (Green Snail Spring) Tea: 1-2 minutes. Biluochun has delicate leaves, and a longer brewing time can spoil its unique floral and fruity aroma. Maojian (Fur Point) Tea: 2-3 minutes. Maojian requires slightly longer to release its rich aroma. Luan Guapian (Lu'an Melon Seed) Tea: 3-4 minutes. Luan Guapian has thicker leaves, requiring a relatively longer brewing time. Huangshan Maofeng (Yellow Mountain Fur Peak) Tea: 2-3 minutes. Huangshan Maofeng has soft and tender…

Before we know it, the season for spring tea has arrived again. Early teas in places like Yibin are already freshly available on the market, ready for people to enjoy. People often say, "Tea should be fresh, wine should be aged." Is this really true? Is spring tea safe? Is new tea better than aged tea? How should tea leaves be stored properly? What kind of water is best for brewing new tea? These questions often perplex us. Today, let's explore these questions together and clarify them one by one. Spring Teas Have Fewer Pests and Diseases With severe smog and air pollution nowadays, some people doubt that drinking tea can still be considered safe and reliable. Pesticide residues, heavy metals, and harmful microorganisms are the primary safety concerns in tea. It is understood that at present, pyrethroid pesticides are mainly used for pest control in tea gardens in China. These pesticides are difficult to dissolve in water, so very little of them dissolve into the tea infusion, less than 10% of what is detected in dry tea. Furthermore, in many tea-growing regions in China, especially those known for high-quality green teas, pests and diseases occur less frequently during the…

The three methods of brewing green tea refer to the Top-Down method, Middle-Down method, and Bottom-Up method. Top-Down method: This involves pouring water to about seven-eighths full before adding the tea. Middle-Down method: This involves first pouring water to about one-third full, then adding the tea, and finally topping up the water to seven-eighths full. Bottom-Up method: This involves adding the tea first, followed by pouring water to seven-eighths full. Below is a detailed look at these three methods and which types of teas they are suitable for: The Three Methods of Brewing Green Tea (1) Top-Down Method The Top-Down method is suitable for brewing tightly rolled, delicate green teas like Xinyang Maojian and Biluochun. Step 1: Pour hot water (80°C-90°C) into the cup until it is seven-eighths full. Step 2: Add 3-5 grams of green tea leaves. Step 3: The tea will sink and begin to unfurl. Step 4: Once the tea reaches the desired color, it's ready to drink. Refill when half the cup is empty. (2) Middle-Down Method The Middle-Down method is suitable for flat or slightly loose leaf teas, such as West Lake Longjing and Huangshan Maofeng. Step 1: Fill the cup with warm water to…

Drinking tea is a delightful experience, but many tea enthusiasts express frustration at how their mood can be ruined when purchasing tea: either they pay too much or the seller substitutes inferior quality products. Indeed, in the complex and diverse tea market, not only are there issues with fake and substandard tea products, but sellers' persuasive sales tactics may also mislead you. Today, let's delve into some common sales pitches used by tea vendors. Pay close attention to these key points so you can avoid being deceived when buying tea in the future! Sales Pitch One "If it's not bitter and astringent, it's not real tea." You've probably heard this phrase if you've ever been around tea, and it's one of the most misleading statements. In fact, the bitterness and astringency in tea are caused by different factors. Generally, the bitter and astringent taste is due to caffeine and polyphenols, or it could result from poor processing. How do you judge? High-quality tea will quickly dispel the bitterness and astringency, followed by a sweet aftertaste. The better the tea, the faster the bitterness and astringency dissipate, and the quicker the sweet aftertaste returns. If the tea remains bitter and astringent…

Many people have the habit of drinking tea when they visit someone's home in the evening. However, due to limited time at night, it's common for some to leave their brewed tea until the next day. Can tea left overnight still be consumed? Let's explore this together. Can you drink tea that has been left overnight? Those who enjoy tea are likely aware that the color of tea darkens significantly after being left overnight. Many believe that such tea is no longer safe to drink, but in reality, this change in color is due to the oxidation of polyphenols in the tea. These oxidation products are non-toxic and harmless to the human body, so tea left overnight can be consumed if stored properly and kept clean. Some also think that tea left overnight produces nitrites, but even if there are trace amounts of nitrites in the tea, they do not pose a threat to human health. This is because many foods we consume daily contain nitrites, and humans have the ability to break down nitrites. Additionally, tea contains abundant vitamin C and polyphenols, which act as inhibitors of nitrite, thus eliminating any potential harm from nitrites. The Origin of the…

Long-term and moderate tea drinking offers many health benefits. With a wide variety of teas, each type has different effects on the human body. Therefore, those who drink tea for health can choose the appropriate type of tea based on its properties and their own needs. The pace of modern life is accelerating, and people are under increasing stress from both life and work. Staying up late, getting angry, and feeling frustrated are common occurrences that gradually take a toll on the liver. Spring is the best season to nurture the liver, and the following types of tea are suitable for consumption during this period to protect the liver: 1. Green Tea Green tea is an unfermented tea that retains the natural color and nutritional components of the leaves. Rich in antioxidants such as polyphenols, catechins, and vitamin C, green tea can eliminate free radicals, lower blood lipids, combat fatigue, and improve the liver’s detoxification capacity. Common varieties of green tea include Longjing, Biluochun, and Huangshan Maofeng. 2. Chrysanthemum Tea Chrysanthemum tea is made from dried chrysanthemums. It can clear heat and toxins, calm the liver, and improve vision. It has anti-inflammatory, antioxidant, and blood pressure-lowering properties. Common chrysanthemum varieties…

Various types of purple clay are used in making purple clay teapots, and the kinds of tea people drink are diverse. However, which type of tea is most suitable for which kind of clay teapot? This is something worth considering. Now let's mainly discuss black tea, Pu'er, Tie Guan Yin, and green tea: Teapots made from duan clay, original green mountain clay, light-colored Tianxing clay, light-colored bluish-gray clay, and qing purple clay are absolutely unsuitable for brewing black tea, Pu'er tea, and dark tea. In particular, after brewing dark tea with original green mountain clay and duan clay, the pot walls absorb blackish tea stains, resulting in artificial discoloration. Zini (red clay) and hongni (red clay) teapots are better suited for brewing Tie Guan Yin, rock tea, and other oolong teas. Deep-colored Tianxing clay and deep-colored bluish-gray clay teapots are more suitable for brewing black tea. Ordinary purple clay and dark purple clay teapots are relatively better for brewing Pu'er, black tea, and dark tea but are not suitable for green tea. Duan clay and light-colored clays are more suitable for brewing green tea (Biluochun, Longjing, Maojian). Smaller capacity teapots are more suitable for brewing green tea; teapots with larger…

Although everyone loves to drink tea, not everyone drinks it at the right time and season. It can be said that if you don't drink it properly, it will not only fail to have a health-preserving effect but may also lead to adverse effects such as cold stomach, diarrhea, and insomnia. Drink tea at the best time A cup of flower tea at 9 am. The first cup is morning tea, suitable for drinking after breakfast between 9 and 10 am. It can help invigorate, detoxify, and relieve fatigue, making it the most important of the three cups of tea. Morning tea is best when chosen as flower tea. Flower tea, processed through secondary blending, combines the richness of flowers with the freshness of new tea, which can refresh the mind and improve one's spirit throughout the day. However, it should be noted that people with insomnia should not drink flower tea, as it could cause more severe sleep disorders. People with allergic constitutions should also avoid drinking flower tea. Flower tea is best brewed in a lidded porcelain cup without emphasizing the appreciation of the tea itself but rather focusing on its aroma. The tea can be brewed with…

Everyone knows that to make tea taste good, the way you pour water is key. This is because each pouring technique has very strict requirements for the force and stability of the pour, which better releases the inner qualities of the tea leaves, resulting in a perfect cup of tea. How do we control the force of the pour and maintain stability? Aside from regular wrist strength training, the most important thing is to master the method of pouring water. How to Pour Water for Better-Tasting Tea! 　　① High-Pour from a Raised Kettle 　　Purposefully raise the kettle to pour water, letting the stream strike the tea leaves and make them tumble to stimulate their aroma. This is suitable for teas with high aromas, such as Tieguanyin and Phoenix Dancong. 　　② Low-Pour at a Fixed Point (Single-Sided Fixed Point Pouring) 　　Fix the pouring point at one spot on the edge of the gaiwan, with the spout close to the rim. Slowly pour water, allowing the tea and water to slowly come into contact and blend. This is suitable for teas with a heavy body, such as aged Liu Bao and ripe Pu'er. If too much tea is accidentally added, or if…

Why does Pu'er tea need "aging"? The term "aging" is a popular phrase used in the community, referring to the aging process of Pu'er tea, which we often refer to as post-fermentation. Strictly speaking, the term "aging" is not accurate. It is quite different from the post-fermentation of Pu'er tea because post-fermentation is not simply a matter of storage. It is not a simple warehousing concept but rather a special process similar to the wine cellar that can meet the conditions for aging. This special process is actually aging, known professionally in food chemistry as "after-ripening." "After-ripening" falls within the realm of tea storage chemistry in tea chemistry. For a long time, tea experts believed that only Pu'er tea needed aging and "after-ripening." Later, they discovered that other types of tea also undergo "after-ripening." "After-ripening" refers to the quality changes that occur when tea transforms from slightly raw to good during this process. Taking West Lake Longjing as an example, it has a noticeable "raw green aroma" when first produced, which disappears after one to two months of storage in a lime jar, revealing a high and fragrant aroma. Of course, different types of tea use different methods for aging,…

Within the tea community, there has always been a widely accepted and deeply ingrained criterion for judging the quality of ripened Pu'er tea: "A clear and bright infusion is considered superior; a dark and murky infusion is considered inferior." After steeping a batch of ripened tea, one typically holds up the shared cup to the light for a closer look. Seeing a bright and clear infusion, one might exclaim, "Good tea!" before drinking it with confidence. On the other hand, if the infusion appears dark and murky, it's often concluded that the tea was over-fermented or improperly stored, dampening the enthusiasm for tasting. This is indeed an effective method of identification. A clear infusion usually indicates a soft, smooth flavor, while a dark and murky infusion suggests astringency and a storage taste. It's not difficult to determine which is better, but judging solely by the color of the infusion can be somewhat simplistic. Identification of Pu'er Ripened Tea Step 1: Examine the Appearance High-quality ripened Pu'er tea typically exhibits a reddish-brown color. The leaves are evenly sized, thick, and tender (it's important to note that some may mistake old leaves for thickness; when steeped, the thicker yet softer leaves indicate…

Shifeng Longjing, with its largest production area in Longjing Village, is renowned worldwide for producing top-tier West Lake Longjing tea. To the east lies the West Lake, to the west are the Five Clouds Mountains, to the south flows the surging Qiantang River, and to the north stand the towering peaks. Surrounded by lush mountains and shrouded in mist, it is like an emerald gem set beside the West Lake. The West Lake Longjing tea ranks first among China’s famous teas. Its leaves are “green in color, fragrant, mellow in taste, and beautiful in shape,” known as the “Four Perfections.” The core production areas of West Lake Longjing include Shifeng, Longjing, Yunqi, Hupao, and Meijiawu, with Shifeng being the highest quality. The pre-Qingming tea is considered the most precious, fit for state banquets. Shifeng Longjing is mainly produced in Longjing Village and Wengjia Mountain Village, known as the "No. 1 Tea Village in the World." "Among the world's famous teas, Longjing is the best, and the finest Longjing comes from Shifeng." The fame of Shifeng Longjing also owes much to Emperor Qianlong. Legend has it that when Emperor Qianlong toured the south, he visited the foot of Lion Peak Mountain…

Drinking Pu'er tea is a relaxing and enjoyable experience in itself. Even if you drink it like chugging down the tea broth, as long as you can enjoy the various oral experiences that the tea leaves bring. Although there's no need to adhere to a certain form when drinking tea, it should be done in a way that pleases you. If you can master the most basic tasting techniques, you'll also learn how to judge the quality of the tea, and at the very least, you won't be easily fooled by tea shop owners. Today, we will discuss the first step to enjoying Pu'er tea - learning how to taste it properly. Aroma from an Empty Cup One sip clears my drowsiness, my thoughts become clear and full of the world. Pu'er tea is rich in internal substances, including a large amount of aromatic compounds. These include camphor, medicinal, lotus, and jujube fragrances. Different Pu'er teas have their own unique aromas, so smelling the aroma is a very important part of the tasting experience. A common misconception is that people think smelling the aroma involves holding a cup of tea and sniffing the aroma of the broth. In reality, smelling…

Those who enjoy drinking tea should be aware that when purchasing tea leaves or choosing their favorite tea sets, the process is akin to a traditional Chinese medical diagnosis. It can be broken down into four steps: inspection, auscultation and olfaction, inquiry, and palpation. So, how do you select good tea using these methods? 1. Inspection - Identifying Dry Tea Observe the dry tea in a tea presentation dish or, if unavailable, on a white porcelain plate. Look at the color, shape, and uniformity of the leaves. The dry tea contains original information about the raw materials, processing, and storage conditions of the tea. The quality of the tea can be assessed based on its uniform appearance, lustrous color, and the presence of broken leaves or twigs. You can also identify the quality of different teas by their unique shapes. For example, Longjing (Dragon Well) tea is made from fine young buds; the presence of coarse twigs would indicate issues with the raw materials. If the tea has scorch marks or spots, or if it has deviated from its normal color, this could suggest problems during processing. If there are visible signs of mold or a musty smell even before…

The processing steps for green tea are mainly five: picking, withering, fixation, rolling, drying, and packaging. Among these, fixation is the key step in green tea processing. The Process of Making Green Tea 1. Picking Picking involves the process of harvesting the tea leaves. There are strict standards for picking, including the maturity and uniformity of the shoots and leaves, as well as the time of picking, which are all critical factors that determine the quality of the tea. 2. Withering After fresh leaves are picked, they are spread out on clean surfaces to a thickness of about 7–10 centimeters. The withering time is generally 6–12 hours, during which the leaves should be turned appropriately. When the moisture content reaches 68%–70%, and the leaves become soft and emit a fragrant aroma, they are ready for the fixation stage. It is crucial to maintain the appropriate moisture level: too low and the leaves will dry out and become flavorless; too high and the accumulation of water can result in a bitter taste. 3. Fixation (Killing the Green) Fixation is a critical step in green tea processing. It involves applying high temperatures to evaporate moisture from the leaves, deactivate enzyme activity, prevent…

Many people buy pots for brewing tea and only consider the pot's capacity, ignoring its shape. However, in reality, different shapes of purple clay pots do have an impact on brewing different types of tea.Taiwan's most active period for teapot sales saw merchants combine different capacity standard pots in sequence, assembling a set of tea ware ranging from one-cup to eight-cup pots, known as "a complete set." Later, the use of "cups" as a unit of measurement for pots was not standardized, which has always been a source of confusion for tea enthusiasts.In recent years, pot makers have started paying attention to using milliliters as a unit of measurement for pot capacity and have introduced pots with capacities of 100ml, 150ml, and 200ml, providing clearer distinctions to help consumers make more specific choices when buying a pot.The size is determined by the tea-drinker's habits and the number of people drinking, but what influences the taste of the tea is the shape of the purple clay pot. Below, we will introduce several common shapes:1. Round Pots are the Most PracticalRound pots are the most common and seem simple yet are the most reasonably priced pots for beginners.Tall, small-mouthed pots are suitable…