Longjing tea: Difference between revisions

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'''Longjing tea''' (龍井茶, lóngjǐng chá), sometimes called by its literal translated name ''Dragon Well tea'', is a variety of pan-fried [[green tea]] from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the [[China Famous Tea]] title.

==Production ~~and Health Content~~==

==Production process==

Like most ~~other~~ Chinese green tea, Longjing tea leaves are roasted ~~early in processing (~~after picking) to stop the natural oxidation process~~, which is a part of creating black and oolong teas~~. ~~In the world of tea, the term "fermentation" refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this~~ is ~~not fermentation in the true sense of the term (~~as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by 'firing' (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and 'white teas'), Longjing tea leaves are therefore "unfermented." When steeped, the tea produces a yellow-green ~~color. The tea contains Vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of [[catechin]]s among teas~~.

Like most Chinese green tea, Longjing tea leaves are roasted after picking to stop the natural [[oxidation]] process. This process is also known as kill green.

Longjing tea leaves are picked during different periods of time. Generally, the best and most expensive tea is picked before the Qingming festival. This tea is called Mingqian tea. Tea picked later is called Yuqian tea (pre rain) and of lower quality. Most Longjing tea is still pan fried by hands. There are various methods for frying Longjing tea like buckle, grasp, pile, press, throw, toss and shake. Experienced masters know when to use the right technique according to color, moisture and temperature of the tea leaves.

==Quality==

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 '''Longjing tea''' (龍井茶, lóngjǐng chá), sometimes called by its literal translated name ''Dragon Well tea'', is a variety of pan-fried [[green tea]] from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the [[China Famous Tea]] title.
-==Production and Health Content==
+==Production process==
-Like most other Chinese green tea, Longjing tea leaves are roasted  early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. In the world of tea, the term "fermentation" refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this is not fermentation in the true sense of the term (as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by 'firing' (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and 'white teas'), Longjing tea leaves are therefore "unfermented." When steeped, the tea produces a yellow-green color. The tea contains Vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of [[catechin]]s among teas.
+Like most Chinese green tea, Longjing tea leaves are roasted after picking to stop the natural [[oxidation]] process. This process is also known as kill green.
+Longjing tea leaves are picked during different periods of time. Generally, the best and most expensive tea is picked before the Qingming festival. This tea is called Mingqian tea. Tea picked later is called Yuqian tea (pre rain) and of lower quality. Most Longjing tea is still pan fried by hands. There are various methods for frying Longjing tea like buckle, grasp, pile, press, throw, toss and shake. Experienced masters know when to use the right technique according to color, moisture and temperature of the tea leaves.
 ==Quality==