The village is rich in tourism resources, and scenic spots such as Royal Tea Garden, Gong Hu Temple, Jiuxi Eighteen Rivers, Shililangya, and Old Longjing are dotted among them, adding a rich cultural atmosphere to the tea town. The reconstruction project reshaped the mountain stream landscape of Longjing Village, reappeared the mountain landscape style of the tea village, and basically restored the natural village style with the characteristics of Longjing Tea Village in West Lake.
West Lake Longjing Tea Area-Lion Peak, Longjing, Lingyin, Wuyun Mountain, Tiger Running Mountain and meijiawu, with fertile land, overlapping mountains and lush trees, is high in the north and low in the south, which can not only block the cold current in the north, but also intercept the warm current in the south, and condense into clouds all the year round. Good geographical environment and high-quality water supply provide unique natural conditions for tea production. Longjing tea is known as "the first tea in China", which really benefits from the aura of this mountain spring.
"The world famous tea is Longjing, and the top grade of Longjing is in Lion Peak." The famous Longjing in Shifeng is thanks to Master Gan Long. Legend has it that when Emperor Qianlong went down to the south of the Yangtze River, he came to the foot of Lion Mountain in Longjing, Hangzhou, and learned how to pick tea from tea girls. Just picked one, suddenly the eunuch came to report: "The Queen Mother is ill, please return to Beijing as soon as possible." Emperor Qianlong rushed back to Beijing and brought back a handful of dry tea from Shifeng Mountain in Hangzhou, which exuded a strong aroma.
The queen mother wanted to have a sip of tea, and her eyes immediately felt much more comfortable. After drinking tea, the redness disappeared and her stomach did not swell. The queen mother said happily, "Hangzhou Longjing tea is really a panacea." Emperor Qianlong immediately ordered that eighteen tea trees in front of Gong Hu Temple at the foot of Shifeng Mountain in Longjing, Hangzhou be named as imperial tea, and new tea will be picked every year to pay tribute to the Queen Mother.
Longjing is now a circular spring pool with a diameter of about 2 meters. Spring water flows into the West Lake through Ma Yin Bridge, Huangniling and Maojiabu. The water in Longjing is unique in that when it is stirred, there is a dividing line on the water surface, which keeps swinging like a hairspring. People thought it was a "dragon beard" and then slowly disappeared. This spectacle has attracted tourists here and doubled the fun.
Picking tea "Daughter Red" is hard-won.
"Longjing Tea before Ming Dynasty" is also called "Daughter Red". At the earliest time, "tea before tomorrow" was picked by unmarried girls, and it could not be picked by hand, but only by lips, because the pinch marks of tea squeezed with fingers could not be removed after it was made into tea. Although the tea has been picked by hand now, there are still many rules, such as: you must pick the leaves carefully and gently, and put one into the tea basket immediately after picking one. It is said that if the leaves stay in your hand for one minute, the temperature of your hand will change the leaves from green to red.
Longjing harvests four seasons in spring, and the quality depends on the time of picking fresh leaves. The earlier, the more expensive it is. Now is the best time for tea farmers to pick the first batch of spring tea. The first tea before the Qingming Festival was called "tea before the Ming Dynasty", and the buds were like lotus plums, so it was called "lotus plums". A skilled tea-picking girl can only pick twelve buds at most every day, so it is extremely precious and can be called the best among treasures. Coupled with the hard work of picking, tea-picking women put in a lot of effort before becoming tea.
After the Qingming Festival, the picked tea is not as precious as "tea before the Ming Dynasty". The Chun Er tea picked in front of Grain Rain is called "tea before rain", which is relatively large. It has a leaf and a bud, which looks like a flag, and the tea bud is slightly longer. Shaped like a gun, it is also called "flag gun"; Before the long summer, Sanchun tea was picked, and there were two petals on the tea bud, two leaves and one bud, which looked like a sparrow tongue, called sparrow tongue; Sichun tea was picked in January after Sanchun tea. At this time, the tea leaves have been sliced with tea stems, which are called "stem slices". It used to be used by later tea farmers to practice.
Longjing tea is mostly planted on acidic hilly slopes that are near water, sunny, sunny, rainy and easy to drain. Picking in spring, hoeing in summer, harvesting in autumn and fertilizing in winter cannot be delayed at all. As the old saying goes, "People miss a season of tea, and tea misses a year".
Longjing tea grade standard
In the past, West Lake Longjing tea was divided into special grade and first grade 1-10 * *1,in which the special grade was divided into special grade1,special grade 2 and special grade 3, and the rest grades were divided into five grades, and the "middle grade" of each grade was set with grade standard samples. After a little simplification, it was changed to special grade and grades 1 to 8, and * * * was divided into 43 grades. At 1995, the grade of West Lake Longjing Tea was further simplified, with only super grade (divided into super grade 2 and super grade 3), from grade 1 to grade 4; In the same year, Zhejiang Longjing tea was divided into super grade and 1-5 grade, with a total of 6 grades.
Super-class, one bud and one leaf bloom, smooth and smooth.
One bud and one leaf at the first level, including one bud and two leaves, is flat and smooth.
Two stages, one bud and two leaves spread out, are flat.
The third stage, one bud and two leaves, contains a small number of two-leaf clips, and is still flat.
The fourth grade, one bud, two or three leaves and the opposite leaves are still flat, wide and not smooth.
Five stages, one bud, three opposite leaves, flat and rough.
Quality characteristics of Longjing tea
The super West Lake Longjing and Zhejiang Longjing in spring tea have flat and smooth appearance, sharp seedlings, longer buds than leaves, light green color and no fuzz on the body surface; The soup is light green (yellow) and bright; Fragrant or tender chestnut fragrance, but some teas are highly fragrant; The taste is refreshing or mellow; The leaves are light green and intact.
With the decline of other grades of Longjing tea, the appearance color changed from light green to turquoise and dark green, the tea body changed from small to large, and the tea strips changed from smooth to rough. The fragrance changed from tender to thick, and the fourth-grade tea began to thicken; The bottom of the leaves changed from tender buds to sandwich leaves, and the color changed from light yellow-turquoise-yellow brown. Longjing tea in summer and autumn is dark green or dark green in color, with large body and no fuzz on the body surface. The color of the soup is Huang Liang, fragrant and thick, thick and slightly astringent, with bright yellow leaves. The overall quality is much worse than that of spring tea of the same level.
Machine-made Longjing tea is now fried by multi-functional machine, and also by machine and artificial assistance. Machine-made Longjing tea is mostly rod-shaped, incomplete, dark green in color, and the overall quality is worse than that of manual frying under the same conditions.
Longjing tea review content
The evaluation content of Longjing tea is similar to other famous green teas, mainly including dry evaluation of appearance, soup color, aroma, taste, wet evaluation of leaf bottom, and the distinction of Longjing tea producing areas.
1. Appearance evaluation Take about 100g of representative tea leaves and put them into a tea sample for appearance evaluation, mainly evaluating factors such as shape, color and fluff. Through the shape evaluation, it can be judged whether it belongs to West Lake Longjing or Zhejiang Longjing. Because the shapes of these two teas are very similar, even some flat teas fried with fresh leaves of Longjing in other tea areas (such as Longjing 43 and Longjing Changye) are difficult to distinguish from those of Longjing in West Lake, which brings great difficulty to distinguish the origin of Longjing tea, which is also the reason for the confusion of Longjing tea labels on the market at present. However, experienced tea tasters can distinguish the origin of most tea according to the basic characteristics of Longjing tea.
2. Evaluation of tea soup color. High-grade tea is mostly light green and yellow, while middle and low-grade tea and tide tea are yellowish brown. The origin of Longjing tea is not easy to distinguish from the color of the soup, and there is no need to make a hard distinction.
3. Evaluation of Aroma and Taste The early spring tea produced in meijiawu and Shifeng areas of Xihu District, if the tea-making technology is normal, there is a certain difference in aroma and taste between the super West Lake Longjing, which has no green smell of old fire, and the super Zhejiang Longjing produced in Zhejiang Province. West Lake Longjing is tender and fragrant, with a fresh and soft taste. Zhejiang Longjing has a tender chestnut fragrance and a mellow taste. If the West Lake Longjing and Zhejiang Longjing are fried by a multifunctional machine, there is no obvious difference in aroma between them due to the change of the traditional production technology of Longjing tea. Most other fan teas have the taste of tender fried green tea. However, even West Lake Longjing, once fried into old fire tea, is fried with soybean fragrance, which is not easy to distinguish its origin from aroma. Longjing tea stored at room temperature in Jiangnan tea area turns yellow and its aroma becomes weak after the rainy season.
4. Evaluation of leaf bottom The evaluation of leaf bottom is mainly to evaluate color, tenderness and completeness. Sometimes the tea residue in the cup is poured into a rectangular enamel plate, and then cold water is added to see the tenderness of the bottom of the leaf, which can be used as a reference for grading.
5. Grade evaluation of Longjing tea The grade of Longjing tea should be determined according to the standard tea sample. If the appearance is different from the standard sample (such as organic tea), it can only be judged according to the tenderness grade equivalent to the standard sample. At present, most of the bulk Longjing tea is listed after soaking, and some are not graded, only the price. If it is a small package of Longjing, the product name and grade must be marked, and these teas should be evaluated against standard samples. There is a certain relationship between the grade and color of Longjing tea. High-grade spring tea is light green, medium yellow and dark brown in color. Longjing tea made in summer and autumn is dark or grayish brown, which is one of the characteristics of low quality. The color of machine-made Longjing tea is dark green.
Longjing tea has a long history, which can be traced back to the Tang Dynasty in China. At that time, the famous Cha Sheng Lu Yu wrote the world's first monograph on tea, Tea Classic, which recorded the tea production in Tianzhu and Lingyin Temple in Hangzhou. The name of Longjing tea began in the Song Dynasty, which was heard in the Yuan Dynasty, and was popularized in the Ming Dynasty, which was very popular in the Qing Dynasty. In the historical evolution of 1000 years, Longjing tea began a glorious period from obscurity to fame in the world, from ordinary people's home-cooked tea to the tribute of emperors and generals, from famous tea of Han nationality to famous products to the world.
As early as the Northern Song Dynasty, Longjing tea area was initially formed. At that time, Xianglin tea in Xianglin Cave in Lingyin, Baiyun tea in Bai Yunfeng, and Baoyun tea in Baoyun Mountain in Geling were listed as tributes. A monk of the Northern Song Dynasty, a master of eloquence, lived in seclusion in his hometown, where he and other writers drank tea and recited poems in Shousheng Temple at the foot of Shifeng Mountain in Longjing. Su Dongpo praised Longjing tea with the poem "Baiyun Peak has two new flags, the green is long, the fresh valley is rainy and the spring is rainy", and wrote "Old Longjing" and other plaques in calligraphy. Up to now, there are still hanging rocks at the foot of Shifeng Mountain in Shousheng Temple Gong Hu Temple and Shibagong Tea Garden. In the Southern Song Dynasty, Hangzhou became the national capital, and tea production further developed. In the Yuan Dynasty, tea produced near Longjing began to appear. A tea lover, Yu Bosheng, wrote a poem about drinking tea in Youlong Well, which said, "Wandering around Longjing, the clouds will clear up and paint. Be a man and love guests, and fill the sinus with water. Sitting in my room, the fragrance won't give off. But when you see the gourd ladle in the clear water, the shadow of jade falls in the blue cave. I cooked golden buds, but I didn't take Grain Rain, but I brought two or three sons, and I couldn't bear to wash them three times. " It can be seen that at that time, the Zen master took a fancy to the quiet scenery around Longjing, and there were good springs and good tea, so he came to drink tea together to enjoy the scenery.
In the Ming dynasty, Longjing tea began to appear, and its reputation gradually spread far and wide, and it began to go out of the temple and be drunk by ordinary people. During the Jiajing period of Ming Dynasty, Zhejiang Bianzhi recorded: "The tea in Hangjun County is always inferior to that produced by Longjing, and the fine buds before the rain are especially precious and not productive, so it should be treasured." In the Annals of Hangzhou in the Wanli Period of Ming Dynasty, there is a saying that "Old Longjing, the famous tea in its place, is the crown of the two mountains". Wanli's "Qiantang County Records" also records that "tea Longjing, as bean curd, is sweet and different from other mountains." Longjing Tea has been listed as a famous tea in China at this time. Longjing Tea is included in the Records of Famous Tea written by Huang Yizheng in Ming Dynasty and National Famous Tea compiled by Xu Wenchang, a talented scholar in the south of the Yangtze River.
If Longjing tea was a famous tea in Ming Dynasty, it was one of the best in Qing Dynasty. Yi Hao, a scholar in the Qing Dynasty, made a wanton experiment: "The tea name is Zhejiang Longjing, Jiangnan mustard and Fujian Wuyiyun." Emperor Qianlong visited Jiangnan six times and came to Longjing Tea District four times to watch tea picking, tea tasting and poetry writing. The eighteen tea trees in front of Gong Hu Temple are also called "Imperial Tea". Since then, Longjing tea has been well-known at home and abroad, and tea seekers are in an endless stream. Xu Ke, a close friend, said: "The green tea produced in various provinces is rarely dark blue, but Longjing in Hangzhou is dark blue. The rest of the tea leaves are curly and round, but Hangzhi Longjing is straight. " During the Republic of China, the famous Longjing tea became the first famous tea in China.
After the founding of New China, the state actively supported the development of Longjing tea. Under the care of the government, people in tea areas changed the old wooden pots into electric pots, cultivated new fine varieties of Longjing tea, popularized advanced cultivation and harvesting techniques, and formulated grading quality standards for Longjing tea, which made Longjing tea production embark on a scientific and standardized development path.
Judging from the historical evolution of Longjing tea, the reason why Longjing tea can be famous and developed is that its quality is good and its historical and cultural origin is inseparable. Therefore, Longjing tea is not only the value of tea, but also a kind of cultural and artistic value, which contains profound cultural connotation and historical origin.
Brewing method of Longjing tea: When making tea, first pour boiling water at 85℃-90℃ into the washed teacup, and then put the tea into it. After a while, you can watch the tea slowly stretch and swim in the water.