Longjing Green Tea 2024

Longjing Green Tea originates from the East Lake region of Hangzhou, Zhejiang Province, China. It is one of the ten most famous teas in China, known for its picturesque scenery. The growing environment of Longjing tea is ideal, with a favorable climate, abundant rainfall and fertile soil, which gives the tea leaves exceptional quality. The traditional local production techniques make Longjing tea unique in the national tea scene.

Harvest Season

The best season for picking Longjing tea is spring, especially around the Qingming Festival (early April). During this time, the new buds of the tea trees sprout, which are tender and green, ideal for producing high-quality Longjing tea. Farmers pick the leaves by hand to ensure freshness and quality.

Traditional Infusion Method

For Chinese infusion, it is recommended to use a glass cup or gaiwan, with water at a temperature of 80-85°C. Use 3-5 grams of Longjing tea, infusing for 1-2 minutes in the first infusion. According to personal taste, the infusion time can be gradually increased in subsequent infusions, up to a maximum of 3-4 infusions, maintaining the rich aroma and flavor.

Western Infusion Method

For the European infusion, you can use a teapot: add 2-3 grams of Longjing tea to 90°C water and leave to infuse for 2-3 minutes. The tea can be served directly in the cup, and is suitable for being sweetened with cane sugar or flavored with lemon, perfect for daily consumption or to share with friends.

Cold Infusion Method

Put 5 grams of Longjing tea in 500 ml of cold water and leave in the refrigerator for 4-6 hours. Cold brewing produces a fresh and sweet tea, preserving the characteristic Longjing aroma, ideal for hot summer days. This method reduces the bitterness of the tea, making its flavor more delicate and suitable for all lovers of tea drinks.