There are many sorts of Long Jing and in various qualities. The highest grade is the Xi Hu Long Jing named by the west lake in Hangzhou. This Long Jing has been harvested now and its price is very high. How to recognise a good Long Jing tea? The leaves are green, slightly yellow, it gows down faster in water when the water has the right temperature and has a slight taste of lichee. Some say that this tea taste even better 6 months later. I have had the pleasure not to say the honour to taste some of the new tea and have decided to bring some back to satify the conoisseurs or those who want to drink exquisite tea.
The Imperial is one of the most renowned varieties of Xi Hu Long Jing. It is unrivalled in its intense aroma, refreshingly sweet taste and lucid green colour reminiscent of jade. On just one day in early April, just before Qing Ming, the Clean Brightness Festival, only the most delicate young buds are picked and subsequently traditionally processed. When steeped, the beautifully formed leaves unfold in the water, swimming up and down, offering a fascinating spectacle – a pleasure for all the senses.
HEALTH BENEFITS
Long Jing is good for the digestive system. According to an old story from the Qing Dynasty, Emperor Qianlong brought his mother, who suffered from indigestion, a little of this tea – and her health was restored. This regal tea has since been highly valued for its medicinal qualities.
PREPARATION
Quantity 5 g per 1000 ml
Water temperature 70°–80° C
1st infusion 3 minutes
2nd infusion 5-6 minutes
A glass teapot is ideal for serving this tea. This way you can see how the leaves unfold. Don’t leave it to steep for too long, otherwise it tends to become astringent and bitter.
ORIGIN
Xi Hu Long Jing is exclusively cultivated in the region around the Hangzhou Mountain, south west of the Xi Hu Lake in the Zhejiang Province. Here it is grown in an ancient imperial tea garden built by monks.
After drink so much variety of long jing, a high grade long jing is very easy to brew, I brew mine in a bodum glass without cover, almost boiling water, so 90 ish, never a bit astringent. But a lower grade will just become a bitter brew within a few minutes. 5gm for 1000 ml is ridicules, you will get only colored water with barely any flavors.
