How did Longjing tea come from?

West Lake Longjing Tea is named after Longjing Tea produced in the West Lake mountain area of Hangzhou. Traditionally, it is called West Lake Longjing, but it is simplified. Simply call this kind of tea with unique color and flavor Longjing. Longjing is not only a place name, but also the name of spring and tea. Longjing tea is fragrant and green. Sweet taste and beautiful shape).

West Lake Longjing is the top famous tea in China. Produced in the mountainous area around West Lake in Hangzhou, Zhejiang Province. For many years, Hangzhou is famous not only for the beautiful West Lake, but also for Longjing tea. Tea has been produced in the mountains of the West Lake for thousands of years, and it was very famous in the Tang Dynasty. However, it took nearly a hundred years to form flat Longjing tea. According to legend, when Emperor Qianlong visited Hangzhou, he wrote a poem in Tianzhu, Longjing Tea District, entitled "Watching Tea Picking and Making Songs".

Longjing tea picking is very meticulous and demanding. Senior Longjing tea, picked around Qingming Festival, is called Qian Ming. Longjing tea before the Ming Dynasty is the best of Longjing tea, with little output and extremely precious. Longjing tea is often made. Historically, it is divided into lotus plumule, flag spear, sparrow tongue and other colors.

West Lake Longjing tea is ranked first with "lion (peak), dragon (well), cloud (border), tiger (running) and plum (home dock)", and West Lake Longjing tea ranks first. Longjing tea is straight and sharp, flat and handsome, smooth and even, and yellow in color. After brewing, the aroma is high and lasting, and the fragrance is fragrant; Tangse apricot is green, clear and bright, with light green leaves and upright buds, which are lifelike. Tea soup is refreshing, fragrant between teeth, and endless aftertaste.

Longjing tea area is distributed on Xiushan near West Lake. Here, the lakes and mountains are beautiful, the climate is mild, it is foggy all year round, the rainfall is abundant, the soil structure is loose and the quality is fertile. Tea trees have deep roots and luxuriant leaves, and are evergreen all the year round. From weeping willows to germination, tea buds keep sprouting until the forest is completely dyed. Tea buds collected before Qingming are called tea before Qingming. It takes 70,000 to 80,000 buds to fry a catty of tea before tomorrow, which is the best of Longjing tea. The appearance and quality of Longjing tea are closely related to its processing technology.

In the past, Longjing tea was fried with a seven-star wooden stove, and the palm fire was very particular. It was called "seven-point stove fire, three-point frying". At present, the rice cooker is widely used, which is not only clean and hygienic, but also easy to control the pot temperature and ensure the quality of tea. When frying, it is divided into two processes: "green pot" and "stew disaster" The techniques of frying are very complicated, generally including shaking, holding, throwing, standing, stretching, buckling, grasping, pressing, grinding and squeezing. When frying, according to the quality of fresh leaves and the molding degree of tea blank in the pot, it changes from time to time and is fried according to the situation.