Who can tell me the history of Longjing tea and the relevant pictures of my picking?

West Lake Longjing Tea

West Lake Longjing Tea is one of the top ten famous teas in China. It is named after the "Dragon Well" produced in West Lake, Hangzhou City, Zhejiang Province. It is famous for its "four unique features": green color, fragrant aroma, sweet taste and beautiful shape.

West Lake is both a tourist attraction and a major tea producing area. Tea has been produced here for more than 1,200 years. The "Tea Classic" written by Lu Yu in the Tang Dynasty has recorded that "tea is produced in Lingyin Temple in Qiantang, Hangzhou, Tianzhu". By the Song Dynasty, Baoyun Tea produced in Baoyun Mountain, Xianglin Tea produced in Xianglin Cave, Lower Tianzhu, and Baiyun Tea produced at Baiyun Peak, Upper Tianzhu, were all listed as "tribute tea". When Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he went to Hangzhou Shifeng Hu Gong Temple to taste Longjing tea. He was full of praise for it. He also sang a poem with the title "Learning the methods of tea picking and roasting by the villagers, and watching the tea picking and composing songs by the emperor". :

Village men buy lower-layer peppers one after another, and fake bird tongues for eagle talons.

The fire in the floor stove is slowly added, and the dry kettle is stir-fried in the soft wind.

There are steps to frying and roasting, and it takes a lot of hard work.

West Lake Longjing tea is produced in the mountains surrounding West Lake, among which the tea produced by Shifeng and Longjing tea has the best quality. Here there are undulating peaks, trickling streams, lush forests, and a pleasant climate; four distinct seasons and even rainfall. Especially during the spring tea period, it often drizzles, and the mountains and fields are covered with clouds and mist, creating a "right time and place" that are particularly needed for the growth and development of tea trees.

The picking and processing techniques of West Lake Longjing tea are very particular. Every spring, tea farmers pick green leaves according to grade in four times. Those picked three days before Qingming are called "Mingqian tea". The young buds of this tea burst out like the heart of a lotus, so it is also called "Lotus Heart Tea". There are 36,000 buds in one pound of dry tea, making it a treasure among West Lake Longjing teas. Tea picked before the Grain Rain after the Qingming Festival is called "Yu Qian Tea". At this time, a small leaf grows on the tea stem, shaped like a flag, and the tea buds are slightly longer and shaped like a gun, so it is also called "Flag Gun". The ones picked at the beginning of summer are called "quetongue". The tea picked after another month is called "stem slices". The processing and frying of West Lake Longjing tea depends on different grades of raw materials and processing techniques, and the products have their own characteristics. All premium West Lake Longjing tea is roasted by hand. The fresh and tender buds are processed at a temperature of 80 degrees to maintain the color, aroma and appearance of the tea. Each pot of fried tea can only fry two taels at a time. A skilled tea fryer can only fry more than two kilograms of dry tea a day.

The characteristics of West Lake Longjing tea are: flat and straight shape, uniform size, like pieces of orchid petals, light green or emerald green color, bright and shiny, clear and fresh aroma, sweet taste, with fresh olives Aftertaste. Brewed in a glass, the tea leaves are tender and evenly shaped into flowers, one flag and one shot, intertwined with each other. The tea soup is clear and blue, pleasing to the eye.

, =,

West Lake Longjing Tea

Cuisine: Local specialty

Taste of dish: Salty

Ingredients involved: meatballs, salt,...

Origin: Hangzhou, Zhejiang, China.

Cause: West Lake Longjing tea is produced in the mountains around West Lake, among which the tea produced by Shifeng and Longjing tea has the best quality. Here there are undulating peaks, criss-crossing streams, lush forests, a mild climate, four distinct seasons, abundant and even rainfall. Especially during the spring tea period, it often drizzles, and the mountains and fields are covered with clouds and mist, forming a "microclimate" that is particularly needed for the growth and development of tea trees.

History: West Lake has produced tea for more than 1,200 years. The "Tea Classic" written by Lu Yu in the Tang Dynasty records that "tea is produced in Lingyin Temple and Tianzhu Temple in Qiantang, Hangzhou". By the Song Dynasty, Baoyun Tea produced in Baoyun Mountain, Xianglin Tea produced in Xianglin Cave, Lower Tianzhu, and Baiyun Tea produced in Baiyun Peak, Upper Tianzhu, were all classified as "tribute tea". When Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he went to Hangzhou Shifeng Hugong Temple to drink Longjing tea and was full of praise. He also "learned how the villagers picked tea and roasted it, and the emperor watched and composed tea-picking songs."

Variety: The picking of West Lake Longjing tea is very particular. Every spring, tea farmers pick green leaves according to grade in four times. Those picked three days before Qingming are called "Mingqian tea". The young buds of this tea burst out like the heart of a lotus, so it is also called "Lotus Heart Tea". There are 36,000 buds in one pound of dry tea, making it a treasure among West Lake Longjing teas. Tea picked before the Grain Rain after the Qingming Festival is called "Yu Qian Tea". At this time, a small leaf grows on the tea stem, shaped like a flag, and the tea buds are slightly longer and shaped like a gun, so it is also called "Flag Gun". The ones picked at the beginning of summer are called "quetongue". The tea picked after another month is called "stem slices".

Characteristics: flat and straight shape, uniform in size, like pieces of orchid petals, light green or emerald green in color, bright and shiny, clear and fresh aroma, sweet taste, with the aftertaste of fresh olives. When brewed in a glass, the tea leaves are tender and evenly shaped into flowers, one flag and one shot, intertwined with each other. The tea soup is clear and green, pleasing to the eye. It is famous for its "four unique features": green color, fragrant aroma, sweet taste and beautiful shape.

Technology: The processing and frying of West Lake Longjing tea requires different grades of raw materials and different processing techniques, so each product has its own characteristics. All premium West Lake Longjing tea is roasted by hand. Fresh and tender tea buds are processed at a temperature of 80 degrees, which is required to maintain the color, aroma and appearance of the tea leaves. Each pot of fried tea can only fry two taels at a time. A skilled tea fryer can only fry more than two kilograms of dry tea a day.