longjing, originally a place name, is also a spring name, but now it is mainly a tea name. Longjing tea is produced in Longjing Village, Hangzhou, Zhejiang Province. Historically, it was divided into four categories: "lion, dragon, cloud and tiger", among which the quality of Laojing produced in Shifeng is considered to be the best.
longjing is a roasted green tea, which is famous for its four unique features: green color, rich fragrance, mellow taste and beautiful shape. Good tea needs good blisters. "Longjing Tea, Tiger Running Water" is also known as Hangzhou Double Unique. Tiger running water contains more organic nitrogen compounds, but less soluble minerals, which is more conducive to the development of aroma and taste of Longjing tea.
You can choose a glass for brewing Longjing tea. Because of its transparency, the tea gradually stretches in the cup, with one flag and one gun, and the soup is bright and green. If you watch it carefully, it can be said that it is an art to enjoy love.
produced in the area of Longjing Village, Xihu Township, the suburb of Hangzhou, Zhejiang Province. Longjing, formerly known as Longhong, is said to have been discovered in the Three Kingdoms period. In the Ming Dynasty, Yi Long-shaped stones were dug from the bottom of a well to fight drought, so it was renamed "Longjing". Longjing tea production was recorded in the Tang Dynasty and was famous in the Song Dynasty. In Su Dongpo's poems about tea tasting, "Baiyun Mountain has a new rain flag" describes the characteristics of this kind of tea like colorful flags. In Qing Dynasty, Longjing tea was especially praised by Emperor Qianlong. Xiang is known as the "golden bud" and "unparalleled product". Longjing tea has four different producing areas, namely Shifeng, Longjing, Wuyunshan and Hupao Mountain, and there are different varieties of "lion, dragon, cloud and tiger". Among them, "Lion Peak" and "Longjing" have the best quality. Longjing tea is "green in color, fragrant, mellow in taste and beautiful in shape", and these four characteristics are called "four unique". Its leaves are flat, shaped like a sparrow tongue, smooth, green and tidy. In particular, the "tea before Ming Dynasty" picked before Qingming Festival and the "tea before rain" picked before Grain Rain have more tender leaves. After brewing, the leaves are tender and uniform, and the leaves are like colorful flags, and the buds are like guns, which complement each other, so this kind of tea is also called "flag gun". Its soup is bright and delicious. Fresh and tender tea buds are processed at the temperature of 8 degrees Celsius, and the color, fragrance and beauty of the tea leaves should be maintained, so that each tea leaf can reach "straight, flat, flat and shiny", which can be called special "craft tea".
West Lake Longjing tea is famous for its four unique qualities of "green color, rich fragrance, sweet taste and beautiful shape", and it is a treasure among famous teas at home and abroad. Anyone who has really tasted West Lake Longjing tea can appreciate its unique qualities of color, fragrance, taste and shape. West Lake Longjing Tea was designated as a royal tribute in Qing Dynasty, and was listed as a national gift tea after the founding of New China. The production of Longjing tea in West Lake has a long history. In the Tang Dynasty, Lu Yu of Cha Sheng recorded the production of tea in Tianzhu and Lingyin temples in the Book of Tea. At that time, tea was called "Xianglin Tea", "Baiyun Tea" and "Baoyun Tea" according to the origin of Lindong Mountain.
the name of longjing tea began in the song dynasty, and it didn't really become famous until the Qing dynasty. Historically, according to the origin, it was divided into five brands: lion, dragon, cloud, tiger and plum. After the founding of the People's Republic of China, it was merged into three brands: lion, dragon and plum.
The unique quality of West Lake Longjing tea is produced by special environmental moisture and soil conditions and unique processing technology. Longjing tea area is adjacent to the West Lake in the east, Qiantang River in the south, surrounded by mountains in the northwest, with rolling peaks, green mountains, towering ancient trees and streams flowing all over; Tea trees have been in the water-vapor ecological environment of "no rain and long streams, no clouds and water" for many years. White sandy soil and yellow-red loam, which are weathered from the residual slope deposits of "West Lake Shi Ying" rock, siltstone and silty mudstone, contain trace elements suitable for the formation of excellent tea quality.
longjing tea is famous for its spring, and there is longjing spring in longjing village, so it is not dry to fetch water all year round. According to legend, Longjing Spring leads directly to the East China Sea. As early as the Three Kingdoms period, people prayed for rain by the well. Li Deling, the chief soldier of the Ming Dynasty stationed in Zhejiang Province, was stationed at the foot of Fengling Mountain. In the thirteenth year of orthodoxy (1448), there was a drought in Hangzhou, and the ranks went to Longjing to get water. At that time, the flow was insufficient. Li Ling's soldiers dug the well and took out the silver bars, jade buddhas, gold ingots and other sacrifices to the gods in the Northern Song Dynasty. Dig out again, and suddenly the clouds are gathering and the spring water is surging. Later, Li De built a temple next to Longjing Spring and named it Longjing Temple after the spring, which is now Longjing Tea Room.
emperor Qing Qianlong visited the south of the Yangtze river for six times, inspected the Longjing tea area for four times, tasted tea and made poems, and gave 18 teas in front of Hugong Temple at the foot of Shifeng Mountain as imperial teas. The four poems give a profound description of the picking, frying, shape and quality of Longjing tea and the hard work of tea farmers. In the poem "brew tea Occasional in Sitting on Longjing Well", the taste, unique brew tea style, tea soil and picking season of Longjing new tea brewed by Longjing spring water are described, especially the elegant quality is praised, which makes Fengtuan Imperial Tea inferior. The full text of the poem is:
Longjing Spring, a new tea in Longjing, is called cooking.
Inch buds come from rotten rocks, before they are baked into Grain Rain.
there is no need for the phoenix group to boast of its royal name, and to talk about the fact that its tongue moistens its heart.
I'm ready to argue, but I'm still wordy when I laugh.
"Tiger Run is the best spring of West Lake, and Longjing is the best tea of two mountains." (Ming Gaolian's Four Seasons of Enjoyment) "Longjing Tea, Tiger Running Water" is a double wonder of Hangzhou West Lake, a famous tourist resort at home and abroad. Good tea and good water add luster to the beautiful West Lake. Su Dongpo, a poet in the Song Dynasty, once wrote a poem: "I want to compare the West Lake to the West" and "I have never been as beautiful as a beautiful woman". West Lake Longjing tea is produced in the mountains of West Lake in Hangzhou and has a long history. As early as the Tang Dynasty, Lu Yu recorded in Tea Classic that there were two temples, Tianzhu and Lingyin, producing tea.
The West Lake Longjing tea is concentrated in Shifengshan, meijiawu, Wengjiashan, Yunqi, Hupao, Lingyin and other places. There are dense trees and bamboos everywhere, and tea gardens are shrouded in mist and shade. It has unique ecological conditions, mild climate and abundant rainfall, with an average annual temperature of 16°C and an annual precipitation of about 15 mm, especially in the spring tea season, with drizzle and frequent streams. The soil is deep, mostly sandy loam. The "gravel is on the top" mentioned in Lu Yu's Tea Classic in the Tang Dynasty coincides with the fact that Longjing tea with good quality was born in noisy loam. Tea varieties in Longjing tea area have tender and tiny leaves, which are rich in amino acids and vitamins. Superior natural conditions and excellent varieties provide good congenital conditions for the formation of good quality of Longjing.
The technology of Longjing tea is exquisite. Longjing tea picking has three characteristics: first, early, second, tender, and third, diligent. It has always been expensive to pick Longjing tea early. Tea farmers often say, "Picking three days early is a treasure, and picking three days late becomes grass." In the Ming Dynasty, Tian Yiheng once said in "Boiling Spring Essays" that "golden buds should be cooked, not taken after Grain Rain", indicating that high-grade Longjing tea has always emphasized early picking. Usually, Longjing tea harvested before Qingming Festival has the best quality, which is called Mingqian tea, while the quality harvested before Grain Rain is still good, which is called Yuqian tea. In addition, the picking of Longjing tea emphasizes delicacy and integrity. Only one bud is called "Lotus Heart"; Pick a bud and a leaf, the leaf looks like a flag and the bud looks like a gun, which is called "flag gun"; Pick a bud and two leaves that are first developed, and the leaf shape is like a sparrow tongue, which is called "sparrow tongue". Usually, it takes 7, ~ 8, delicate bud leaves to make 1kg of super Longjing tea. The picking standard is a complete bud and a leaf, the bud is longer than the leaf, and the total length of the bud leaf is about 1.5cm.. Tea farmers in Longjing tea area can see three or five groups of tea-picking girls on the green tea mountain almost every day, carrying tea baskets and picking delicate Longjing tea like chickens pecking rice with skilled hands. For a long time, the system of timely picking in batches has been passed down from generation to generation, and it is used to picking large and leaving small according to the standard. Generally, spring tea is picked every day or every other day in the early stage, and it must be picked every few days in the middle and late stage. Therefore, about 3 batches should be picked in the tea production season throughout the year, and the number of picking times is unique to Longjing tea.
The harvested fresh leaves need to be thinly spread indoors, with a thickness of about 3 cm, and the middle and lower raw materials can be slightly thicker. After spreading for 8-1 hours, the leaves lose some water, and the weight is reduced by 15-2%, and the water content of fresh leaves is about 7%. The purpose is to give off grassy smell, enhance tea fragrance, reduce bitter taste, increase amino acid content and improve freshness. It can also make the fried Longjing tea bright and clean in appearance, green in color, free from lumps, and improve the quality of tea.
The spread fresh leaves need to be screened, divided into large, medium and small grades, and fried separately, so that different grades of raw materials can be fried properly with different pot temperatures and different gestures.
Advanced Longjing tea is made by frying with one hand in a smooth special iron pot, and the techniques are constantly changed. The frying methods include shaking, folding, pressing, throwing, grasping, pushing, pressing, grinding, etc., which are called "Top Ten Techniques". When frying, the techniques are constantly changed according to the size of fresh leaves, the tender degree and the molding degree of tea blanks in the pot. Only those who have mastered skilled skills can fry Longjing tea with excellent fragrance, taste and shape. Moreover, because it is operated in a hot pot by hand, the labor intensity is very high. It is no wonder that when Emperor Qianlong watched Longjing frying in Hangzhou, he also lamented the great labor and skill.
The frying of senior Longjing tea is divided into three processes: green pot, moisture regain and frying pot. Green pot, that is, the process of water removal and preliminary modeling, when the pot temperature reaches 8 ~ 1 C, apply a little grease to make the pot smoother, put in about 1 grams of spread leaves, and start with grasping and shaking hands. After emitting a certain amount of water, gradually use hands such as lapping, pressing, shaking and throwing to carry out preliminary modeling, and the pressure will be light and heavy to achieve the purpose of straightening and flattening.
after taking out the pot, spread it thinly and regain moisture. After spreading it, it is screened, and the tea with sifted surface at the bottom of the sieve is baked separately. Generally, it takes 4-6 minutes to spread it and regain moisture.
The purpose of baking pot is to further reshape and fry. Usually, four pots of green pot leaves are combined into one pot, and the amount of leaves is about 25g. The pot temperature is 6 ~ 7 C, and it needs to be fried for 2~25 minutes. The pot temperature should be controlled in low, high and low processes. Gesture pressure gradually increases, mainly by grasping, buckling, grinding, pressing and pushing. The main point is that the hand never leaves the tea, and the tea never leaves the pot. Stir-fry until the fuzz falls off, it is flat and smooth, the tea fragrance is revealed, and it is broken. When the water content reaches 5-6%, it can be taken out of the pot, spread and cooled, and the yellow flakes are removed, and the tea powder is screened.
Longjing tea in the mountainous area of West Lake is divided into four categories: lion, dragon, cloud and tiger due to the differences in ecological conditions and frying technology. The lion name is produced in the lion peak area of Longjing Village, the dragon name is produced in Longjing and Wengjiashan areas, the cloud name is produced in Yunqi and meijiawu areas, and the tiger name is produced in Hupao and Siyanjing areas. Later, according to the development of production and the actual differences in quality and style, it was adjusted and divided into three categories: "Shifeng Longjing", "Meiwu Longjing" and "West Lake Longjing". "Shifeng Longjing" has a sharp and lasting aroma, a fresh and mellow taste and a slightly yellow color, which is known as "brown rice color". "Meiwu Longjing" is beautiful in appearance, flat and smooth, and green in color. "West Lake Longjing" has tender leaves, but its fragrance is not as good as that produced by Longjing and Meiwu. Among the three categories, "Shifeng Longjing" has the best quality.
Senior Longjing tea is green in color, flat and smooth in appearance, shaped like a "bowl nail", with a bright green soup, fragrant as orchid, sweet and fresh in taste, and has the reputation of "green, fragrant, mellow and beautiful in shape".
when tasting advanced Longjing tea, use a glass teacup with boiling water of about 85 C. After 1 minute, lift the lid of the teacup to avoid a stuffy and ripe taste. After brewing, the buds and leaves are one flag and one gun, and they are staggered in the vertical cups. The buds and leaves stand upright, ups and downs, and they are lifelike, just like the blooming of orchids and the blooming of bamboos. Enjoy drinking, keep your teeth and cheeks fragrant, and make people feel deeply. Longjing tea is characterized by its rich fragrance and mellow taste, which is not strong. It should be tasted slowly, and you can't appreciate its fragrance characteristics unless you work hard. Lu Ji, a tea man in the Qing Dynasty, once praised: "Longjing tea is really sweet but not fragrant, and it seems tasteless when sipped. After drinking it, I feel that there is a kind of harmony between my teeth and cheeks, which is tasteless and even tasteless. In order to benefit people, it is not shallow, so it can cure diseases, and it is as expensive as a treasure. "
eloquence: presided over by Tianzhu Temple, surnamed Xu Wuxiang, eloquent in law number, died in Longjing at the age of 8 in 191.
Scholars in past dynasties praised West Lake Longjing Tea, and more than 4 monographs have been found. Su Dongpo and Tang Tao's quatrains "I want to compare the West Lake to the West Lake", "I've never been as good as a beautiful woman" and "I'm not allowed to be a tea farmer when the lakes and mountains return" reflect the literati's passion for Longjing tea.
After the founding of the People's Republic of China, the party and state leaders of the older generation, such as Chairman Mao, Premier Zhou and Chairman Zhu De, Deng Xiaoping, General Secretary Jiang and Chairman Li Peng, visited the tea area many times to pay attention to the production of Longjing tea. Chairman Mao wrote the words "Longjing tea, tiger running water, the best in the world". Chairman Zhu De wrote "Looking at the West Lake Tea District", "Shifeng Longjing produces famous tea and produces 1 teams; Open up a slope of 4 mu, and the annual income has increased. " Poetry. Premier Zhou Enlai visited meijiawu Village in Longjing Tea District five times to inspect and guide the production of Longjing tea, and personally revised "Tea Picking Dance Music" written by the famous composer Zhou Dafeng twice. Now meijiawu Village has a memorial hall for Premier Zhou Enlai, which has become a tourist spot in the tea area.
"Tea Picking Dance" has been included in the music teaching materials of primary and secondary schools by UNESCO. The lyrics say, "How quickly and economically to pick tea, how to change machines and how to change steel", which expresses that West Lake Longjing tea has made great contributions to the country's economic construction in the era of material shortage.
Today, when we are about to enter Hangzhou Station by train, we can hear the beautiful melody of "Tea Picking Dance Music" played on the train, which seems to have brought us to meijiawu and Longjing Temple in those days, and listened to Premier Zhou's teachings, * * * * businessmen and the country's construction plans; Drinking West Lake Longjing tea with Aisin Gioro Hung Li, talking about the past and talking about heroes today.