If the leaves are from early spring and stated in the traditional westlake Longjing providing villages, such as for example Meijiawu or Shifeng, applying conventional running strategies, it will result in an exceptional Longjing. There is a slight difference between the West Pond Longjing and Zhejiang Longjing.
Even though both are natural teas, West Sea Longjing gives a vibrant odor with new aroma, and preferences newly and gently; Zhejiang Longjing has a young chestnut smell and a round and full-bodied taste. However, if a device is employed to pan-fry the Xihu Longjing and Zhejiang Longjing, varying from the standard Longjing tea control hobby, there is number substantial difference between the smells of both varieties. Other sectoral teas mostly provide a young pan-fried green tea extract taste.
Infused tea leaf reasoning mostly contains the color, the maturation and the completeness. Sometimes the implanted tea leaves are added onto a rectangular enamel dish and cool water is included, in order to see their education of youthfulness and uniformity of the infused leaves, which is often a guide for classification. A brownish tea leaves shade and damaged leaves can suggest that the leaves are of old and poor quality.
Classifying Longjing should be done according to the typical tea sample. If the appearance is significantly diffent from the standard taste, such as natural tea, classification can only just be performed by matching its readiness with the standard tea trial of related maturity. Presently many retail Longjing teas are placed on market immediately after handling, but a number of them do not have a classification tag and are merely priced.
For small-packaged Longjing teas, it is essential that the product name and the class are marked, and these teas must certanly be categorized according to the normal sample. The class of Longjing tea relates to the colour with a degree. For high-class spring tea, the colour is ultimately soft green, brilliant orange for lower quality and darkish as the cheapest quality. For Longjing tea manufactured in summer and fall, having the color of strong natural or dull brown is one of many faculties of having a low quality. Machine-processed Longjing tea tends to truly have a dark natural color.
Longjing tea is one of the very beloved and favorite varieties in contemporary China. Unbelievably delighted, bright and delightful taste and taste get this to tea amazingly expensive. With more than one thousand years of record, longjing tea is gathered just in China at the massive plantations about Hangzhou city, Zhejiang province. That type of tea can also be collected in Yunnan and Sichuan provinces but Asian tea owners believe correct Longjing tea must be elevated and gathered only in Hangzhou.
Just top of the leaf is employed for actual green Longjing tea production. Tiny, young and brilliant natural little needle-shaped leafs require huge level of effort to be gathered and prepared. That tea is indeed lightweight that for proper infusion you will be needing from one to two thousands of this leafs. Longjing tea is known as as one of the very elite tea sorts in China and all around the world. It can cost more that thousand dollars per pound in common China teashops. And on tea auctions annually held in China – cost for many lots may vary as much as a few 1000s of dollars limited to 50 grams! And a great deal people think about this as reasonable value and buying that Longjing.
Cold temperatures and spring of 2010 year were very drought-afflicted in the Zhejiang province. Chinese farmers have said which they hadn’t observed such winter greater than a century. Obviously such weather situations right influenced spring harvest with this tea, which will be the most valuable. Prices increased and will remain extremely high till that spring, which preferably will give you auspicious problems for Longjing growth and harvesting. But despite of the cost element that tea photos continues popular.