Sunday, 10 January 2010


Hi! everyone,

In this article, I am going to share with you the green tea I love most. This green tea is none other than Longjing. Longjing tea leaves are unfermented.
I have visited its farm and was first introduced to this great tea. I found it very gentle and sweet and these teas are expensive, its prices depend on grades. It is best consumed in six months times. However, its live span can prolong if you store it in the refrigerator.

At that time, I bought several tins of two main grades, AA and AAA. The AA is packed in green hard paper canister whereas AAA is packed in gold colour hard paper canister. I found it quite easy to brew. Place a few spoons full of tea leaves into a white transparent glass cup, preferably so that you can see clearly its rich flavour. Then pour boiled water with about 80 degrees celsius into the glass with the tea leaves. Steep tea leaves for about 5 minutes before you begin to drink. You can infuse it for 5-8 times by just adding boiled water into it. When steeped, the tea produces a yellow-green colour, a gentle, pure aroma, and a rich flavor. The tea contains Vitamin C, amino acids, and has one of the highest concentration of catechins among teas, second only to white teas. Some even bring the glass with hot green tea near to thier eyes and let its stream rinse their eyes before they drink it. They believe it can cure and improve their vision. I had tried and can vouch for it. Congratulation to those who have practised it. But, for those who have not, please try it out and share with us your experience. Please drink this tea when it is still hot. The tea leaves can be eaten after infusion.

Hi folks! I stopped drinking it because I found it enhances my appetite. As a consequence, I decided to change to Pu'er.

For further reading, please read below:-

From Wikipedia, the free encyclopedia

Longjing tea (simplified Chinese: traditional Chinese: 井茶pinyin: lóngjǐngchá) or Dragonwell is a famous variety of green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title. Longjing is divided into seven grades: Superior, Special, and then 1 down to 5.

Long Jing is often called the national drink of China and is frequently given to visiting heads of state. It is also a favorite tea of today's top leaders, with a portion of production reserved for government customers.

Like most other Chinese green tea, Longjing tea leaves are pan fired (not fried) 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, Longjing 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 has one of the highest concentration of catechins among teas, second only to white teas.

The name of this tea literally means "dragon well", a well that contains relatively dense water, and after rain the lighter rainwater floating on its surface sometimes exhibits a sinuous and twisting boundary with the well water, which is supposed to resemble the movement of a traditional Chinese dragon.

It was widely known that to achieve the best taste from Longjing, 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. Tea experts at Xi Hu insist on using fine china or glasses to brew Longjing (minerals in porous earthenware such as Zhi Sha may disrupt the taste of the tea).

James Oh


Shaheen said...

what interesting information! enjoyed this very much.

James Oh said...

Thanks for your compliment, Shaheen. Hope to see you again.