Longjing is not only the name of the tea, but also the name of the tea species, the name of the place, the name of the temple, and the name of the well, which can be described as "five in one". "Longjing tea, tiger running water" is known as Hangzhou double absolute. "Small cup sipping oolong, tiger running pin longjing", can be said to be China's tea people advocate free nature, clean drink elegant appreciation of tea art of the two representative methods. The brewing method of West Lake Longjing tea is generally divided into several steps such as dry tea, tasting springs, warm brewing, re-brewing, and tea tasting. The brewing method of West Lake Longjing tea is very related to water, and there are many springs in West Lake, including Jade Spring, Longjing Spring, Tiger Running Spring and Shifeng Spring, etc., and the water quality is the best for Tiger Run. Generally choose colorless transparent, crystal clear glass, or blue and white porcelain tea cup. Pinch 3 grams of tea leaves per cup and add water to 1/5 --- 1/4 of the cup or bowl. The water temperature is controlled at about 80 ° C, allowing the tea to absorb the warmth and moisture of the water to help relax. If the water temperature is too high, the young bud leaves will produce a ripe taste; if the water temperature is too low, the aroma and taste will not be revealed. Let's follow Xiao Qianweng to learn how to make this tea ^_^
1
West Lake Longjing tea brewing method one lane Longjing: upper throwing method
(1). Prepare a transparent glass (the size of the cup in this case is about 200ml), put in an appropriate amount of boiling water at the right temperature, and put about 5 grams of Longjing tea leaves.
(2). Wait for the Longjing tea to sink one by one, and admire their graceful and colorful postures slowly.
(3). The tea leaves are gradually stretched in the cup, a flag and a shot, sinking and floating, and the soup is green, which is vividly remembered.
(4) If you appreciate it more carefully, this can really be said to be an artistic enjoyment.
(5). Although it is already possible to taste and drink, it is always difficult to give up, and look at her again.
2
West Lake Longjing tea brewing method two lane Longjing: medium throw method
(1). Prepare a transparent glass (the size of the cup in this case is about 200ml), first put about one-third of the boiled water at moderate temperature, put in about 5 gongs of Longjing tea leaves, and wait for the tea to slowly stretch.
(2). After the tea leaves are stretched, fill up with boiling water.
(3). You can drink it, but it is still difficult to give up, allowing you to look at her a few more times.
3
West Lake Longjing tea brewing method three lanes Longjing: down the casting method
(1). Prepare a porcelain lid cup (about 150ml in this case), warm a cup, and put in an appropriate amount of Longjing tea leaves.
(2). Add a little warm boiling water.
(3). Pick up the brewing cup and shake it slowly to make the tea leaves completely wet and let the tea leaves stretch naturally.
(4). After the tea leaves are slightly stretched, add nine points full of boiling water.
(5). Wait for the tea leaves to dissolve out of the tea soup.
(6). Use the lid of the cup to slightly stir the tea soup to make the tea soup dissolved by the tea leaves more even.
(7). Pour into a small teacup and drink.
4
Precautions
Finally, there is tea tasting, and tasting Longjing tea is undoubtedly a beautiful enjoyment. When tasting, you should slowly lift the clear and bright cup, look closely at the green leaves and clear water in the cup, and observe the changeable leaf posture. After that, send the cup into the nose and sniff the tender fragrance of Longjing tea deeply, making people feel comfortable and clear. Look, smell, and then slowly taste, the fragrance, mellow, fresh came into being. This scene, as the Qing dynasty Xu Cishu said: "Longjing tea is real, sweet and fragrant like orchid, quiet but not bitter, sipping indifferently, seemingly tasteless." After drinking it, I feel that there is a kind of taihe atmosphere, between the teeth and cheeks, this tasteless taste, and even the taste. "This is the moving portrayal of Tasting Longjing Tea."
Longjing tea is at least divided into Zhejiang Longjing, Hangzhou Longjing, West Lake Longjing, only the production around the West Lake can be regarded as authentic West Lake Longjing.
Longjing tea is divided into old Longjing and Longjing 43 because of different varieties, so it has produced a situation where the authentic Longjing is not listed, but the tea shop is full of Longjing sales.
Most of the Longjing we can see on the market now is from Wuniu Town, Wenzhou, because it is made by the Longjing process, and due to the warm weather, it can be listed as early as a few days ago.
There is also a variety, that is, Longjing 43 in Hangzhou or West Lake, which is a variety developed by the Tea Research Institute, which was developed to meet people's demand for "early" spring tea. This tea has begun to be marketed in small quantities in the past few days.
There is also the authentic old Longjing, don't worry, this kind of tea, whether it is in Changhang, Shaoxing or Yuezhou, has not yet begun to market, because the tea here has only begun to grow, and it will take a few days to start picking.
So tea friends, want to drink authentic Longjing, wait a few more days. If you really want to experience the feeling from spring, you can also taste the Longjing 43 that has been listed for a long time or has been listed. Although the taste is not as good as the authentic Longjing, the aroma is not strong. But it can also taste the feeling of spring and the elegance of Longjing.
Why is Longjing tea so expensive, let's talk about it for you:
In today's era when labor is so expensive, how much does a pound of longjing cost, please be clear after reading it.
Since the beginning of the use of tea, human beings have picked tea by hand, and this ancient method has been used to this day. Although, at present, tea and picking have been developed by hand to machinery, many famous teas in China, including West Lake Longjing tea, are still hand-picked, because this ancient method can ensure the standard and quality of picking, and maintain the quality and reputation of historical famous teas.
West Lake Longjing tea has always been known for its delicate picking. Long-term production practice has formed a reasonable system of standard, timely, batch, multiple, leaf picking, effectively overcoming the contradiction between tea plant growth and picking, not only ensuring the excellent quality of Longjing tea, but also continuously stable and high yield.
1, tender is better.
The tender uniformity of fresh leaves is the basis for the quality of Longjing tea. West Lake Longjing is divided into "lotus heart", "flag gun" and "bird tongue" according to the tenderness of picking tea leaves. According to the requirements of the tenderness and quality of West Lake Longjing tea, the standard of seasonal picking is: spring tea is generally mined according to the standard of one bud and one leaf. Before and after the "Qingming" is the raw material of Cete and high-grade tea;
Before and after "Gu Yu" to "Li Xia", the first and second leaves or the young one and two leaves are the raw materials for high and medium-grade tea;
Summer and autumn tea one bud one and two leaves mining, the later harvest of one bud two and three leaves.
At the same time, the grading standard of fresh leaves is: the standard of special fresh leaves is one bud and one leaf and one bud and two leaves, the buds grow longer than the leaves, the angle between the buds and leaves is small, and the length of the buds and leaves is 2 to 3 cm; The standard of level 1 to 2 is the initial development of one bud and one and two leaves, and the length of buds and leaves is basically equal, and the length is 2.5 to 3.5 cm; Grades 3 to 4 are one bud two and three leaves (three leaves initial development), the leaves are longer than the buds, and the length is 3 to 3.9 cm; Grades 5 to 6 are one bud, two or three leaves, and the length is 3.9 to 5 cm.
Due to the different varieties, terrain, age and growing site of tea buds, germination sooner or later, growth speed is also different, you must master the standard, timely picking. To meet the standards of one flower to pick a flower, should not be picked one flower, should not be picked one flower is not picked, when the buds and leaves grow quickly and a moment is too late to pick, you can "one tea two picking" to ensure that the size of the picked bud leaves is the same, to achieve the purpose of picking more tea and picking good tea.
2, early is more expensive
Early harvesting. "Tea is an hour grass, three days early is a treasure, three days late to become grass", there is a strong seasonality. Tian Yisu of the Ming Dynasty also had a sentence in the "Boiling Spring Sketch" that "cooking and frying golden buds, not taking the valley after the rain". The West Lake tea area usually has the best quality of Longjing tea picked before and after the Qingming Dynasty, called Mingqian tea, and the tea picked before the valley rain is also of good quality, called pre-rain tea. The tea before the Ming Dynasty is the best, and the tea picked after the rain in the Qingming Valley is ordinary tea. In order to ensure the excellent quality of Longjing tea, it must be early and tender, generally spring tea is mined in late March when the tea leaves just spit out a few tender tips, that is, one bud and one leaf mining, once a day or every other day, until the end of the summer. Summer tea is generally mined after the summer and ends in mid-June. Autumn tea is mined in late June and ends in early October. Before the tea is fully mined, the tea mountains should be queued up, and the harvest should be carried out in batches in separate gardens, so as to achieve early harvesting, late harvesting; Alpine soil thin old tea garden, the tea garden with many sandwich leaves and bud leaves easy to age is first picked; The bud leaves are tender and not easy to age after the tea garden.
Harvest in batches. Due to the different growing sites of tea plant vegetative buds, the chances of obtaining nutrients are also different, and the order is top bud - axillary bud - latent bud. According to the characteristics of "top advantage" and "early harvest and early hair" in the growth of tea plants, Longjing Tea District implements batch and multiple early harvesting and tender picking, which can continuously promote the growth of axillary buds and the germination of latent buds, increase the number of buds and leaves, and increase yield. West Lake Longjing tea is generally picked in 14 to 16 batches of spring tea, 6 to 8 batches of summer tea, 20 batches of autumn tea, a total of 40 to 44 batches of annual picking, and the annual picking period is 190-200 days. The batch of multiple pickings in the West Lake Longjing Tea Area not only ensures the quality of picking, increases the picking batches, but also makes the axillary buds and latent buds differentiate and develop rhythmically, so the tea yield in spring, summer and autumn is relatively uniform.
3. Leave leaves for picking
Tea is not only people's harvest, but also an important organ for tea plants to make nutrients, and the survival of tea trees themselves depends heavily on the function of new shoots. Therefore, while producing tea gardens to pick buds and leaves, we must pay attention to retaining and expanding the green picking surface, protecting the tree potential, and achieving the purpose of continuously increasing production. The picking and retention of tea is a dialectical science with great knowledge. According to the long-term practical experience, the West Lake Tea District has implemented different picking methods such as spring tea, autumn tea leaves, summer tea leaving one leaf picking, top picking side, and picking high to stay, properly solving the contradiction between "picking and raising" tea plants, and is an important measure to ensure the increase in production and sustained stability and high yield in that year.
According to the climatic characteristics of the West Lake Longjing Tea Area, the average temperature of the general summer tea period is between 20 and 25 °C, the rainfall accounts for 40% of the year, which is the most suitable period for the photosynthesis of tea plants, the effective value of photosynthesis is larger than that of spring and autumn tea leaves, and the leaf area and leaf thickness are larger than that of spring and autumn tea, which is conducive to the progress of photosynthesis, which is beneficial to promoting the growth of new shoots, and the growth of summer shoots is fast, the interval is long, and it is easy to keep, which is conducive to increasing autumn tea production and extending the annual picking period. The West Lake Longjing Tea Area is generally the peak period of old leaf fall in the following year from late April to mid-May. Therefore, after a large number of leaves fall from the tea plant, the leaves must be left to maintain the tree momentum. At this time, it is the period of vigorous growth in the upper part of the ground and the rapid and frequent extraction of new leaves, so the leaves of summer tea are conducive to the assimilation and nutrition of tea plants and the increase of green surfaces.
Spring tea should not leave real leaves, because the true leaves left by spring tea will also "turn green" when they are summer tea, and tea farmers are called "hugging mothers", which will be picked when picking summer tea, affecting the quality of summer tea. Therefore, the spring tea in Longjing Tea District is washed, the earlier and cleaner it is washed, not only the quality of spring tea is good and the economic value is high, but also the summer tea is also early and well-issued. Summer tea shoots are easy to age, and the natural quality is relatively poor, so you can leave more. During the three tea periods, the climate is generally dry, the sunshine is strong, the buds and leaves are short, the stems are thin, the leaves are thin, and there are many diseases and insect pests, which should not be retained. If the tea garden is well cultivated and managed, the trees are strong, the weather is not dry, and it can also be properly retained, which can also achieve better results. Four tea leaves, the new leaves are not mature, encounter early frost and cold currents, easy to freeze, the next spring, will also "return the yang", will delay the germination of spring tea, affecting the production of special grade tea, so it is not appropriate to stay.
4. Pay attention to the picking method
As the saying goes: "Pick the grading, fry the fixed score". Fresh leaf quality is the premise of ensuring the quality of dry tea, picking tea leaves can not be pinched, pinched down the tea leaves, its pinch marks can not be removed after making tea leaves. It is said that the tea leaves that paid tribute to the emperor in ancient times were picked by tea pickers with their lips. Longjing tea area has always implemented the handle picking method, that is, the palm of the hand is down, the thumb and index finger are sandwiched into the young stems on the fish leaves, and the buds and leaves are gently lifted upwards, and the buds and leaves are harvested, the size is consistent, the uniformity is good, there is no old stem, old leaves and clips, neither harming the buds nor spraining the stems. At the same time, it is required that the tea bushes be cleaned, the order is from the bottom to the top, from the inside to the outside, not leaking, not raising large, not picking small, and all the harvesting that should be picked is clean. After 1958, in order to overcome the contradiction of insufficient tea picking ability, Shen Shunzhao, the national "March 8" red flag bearer of the Meijiawu Brigade, and ten other sisters developed the hand picking method into a two-handed hand picking method. That is, the hands are staggered, like a chicken pecking rice, picking a flower and throwing it into the tea blue, which greatly improves the efficiency of tea picking. The experience of two-handed hands is: "one concentration, three collaboration, five tricks": "one concentration": high concentration of thought, so that the mind is calm, the hand is smart, the eyes are accurate, and the feet are diligent. "Three collaborations": The eyes, hands, and feet should be closely coordinated. Look at the tea bush surface should be wide, look forward and backward, blink of an eye should be fast, so that the eyes to the hand, the hand to the eye; Leaning against the grass, with your arms straight, your wrists moving fast, your feet 6 to 9 cm apart; Feet should cooperate with the eyes and hands, while moving while picking, the high footsteps of the tea bush should be small, and the low steps of the tea bush should be larger. "Five tricks", the tea buds that highlight the branches should be picked alternately from bottom to top; Inter-bush tea buds are inserted with both hands, and the branches are picked with the hands; Different high and low tea bushes should be squatted and alternately picked; Dewy tea buds on rainy days; On a sunny day, add tea blue with your pick.
5. Keep the green leaves fresh
After the fresh leaves descend the tree, the water loss is accelerated, the respiration effect is strengthened, and the sugar in the leaves is decomposed and a large amount of heat is released. In order to prevent the heat of fresh leaves from turning red, tea picking in Longjing Tea District uses bamboo baskets with good ventilation and heat dissipation performance, and the size of bamboo baskets varies depending on the level of fresh leaves. Fresh leaf level is high, the bamboo basket should be smaller, generally can hold fresh leaves 0.5 ~ 1 kg; Bamboo basket with fresh leaves in the mid-range, with a capacity of 1.5 kg; Low-grade fresh leaves can be larger, generally 2.5 kg of fresh leaves. The fresh leaves cannot be pressed, and they are transported down the mountain in batches and in time with large bamboo baskets to maintain the freshness of the green leaves. After the fresh leaves are screened down the mountain, the grading is evenly spread on the mat or bamboo plaque and placed in a cool and ventilated place.
One pound (500 grams) of high-quality Mingqian Longjing dry tea requires about 60,000 fresh tea buds to make. And people usually brew tea in tea houses or at home, a cup of tea needs to use 3 grams of dry tea, that is to say, a cup of tea has about 300 fresh tea buds, in a transparent glass, these 300 buds should be green and uniform, which depends on the work of picking, which shows how important picking is for good tea.
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[This article is the original understanding of the tea sister of the Yingde Sisters Tea House, reproduced please explain, hereby declared! 】 】