This premium grade longjing is cultivated on the picturesque slopes of Shifeng Mountain in China at 500m above sea level, which is the highest tea field on the mountain. The cultivation region has an annual rainfall of 1,500mm, year round fog, and a mild climate. The average temperature is 16°C.
Due to the soil and climate, longjing teas synthesise a large quantity of L-theanine with a mild and fruity taste.
Harvesting and processing is completed by hand and is therefore quite time consuming. The production process transpires according to the following steps
1. Drying of the leaves in the sun for 2-4 days to reduce moisture
2. Traditional pan-roasting in a large wok (chao qing 炒青) by hand at 70-80° for 15-20 minutes to stop oxidation (kill green, qing gu 青鍋)
3. Drying of the leaves for 30-50 minutes on bamboo sieves (hui chao 回潮)
4. Forming and drying the leaves at 220°C (hui guo 輝鍋) in a wok, also by hand
The moisture in the leaves is reduced, and the leaves take on a smoother, firmer appearance. The colour remains a fresh, yellowish green. High qualities retain white bits of fuzz from leaf buds.
This tea is exclusively sourced from the above mentioned tea farm in Longjingcun. Sourced directly from the tea farmer.