2017

Longjing Weng-jia Shan

$11.50$176.00

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Green Tea

 

Longjing Weng-jia Shan
Grade AA
Single farm, single harvest

 

Appearance:  flat leaf style
Oxidation: none
Manufacture: hand- pressed & shaped in a tea firing pan
Flavor: sweet &  vegetal with some underlying toastiness
Aroma: clean, persistent, early spring piquant aroma
Liquor: straw-colored tea liquor tending towards pale golden-green

 

 

 

Weng-jia Shan, Xi Hu Region,
Zhejiang Province, China

2017 Pre-Qing Ming
1st Spring Harvesting Season
(end of March to April 5th)

 

China Spring Green Tea:

 

Chinese spring green teas are categorized by four seasonal designations indicating which time in the spring the tea was picked and manufactured. The earlier the tea is plucked the smaller the yield of that tea will be and the more expensive the tea will be. The earliest plucked teas are the most desirable for sweetness and delicacy, and the fever for these teas is high in China as well as in the West. Chinese spring green teas are only plucked once a year in their designated harvesting seasons.

 

 – Early spring plucked teas:

 

Pre-Qing Ming tea: 1st Spring Harvesting Season from end of March to before April 5th.

 

Pre-Qing Ming teas are the first teas plucked each new spring season. Depending on the location and altitude in each tea-producing region, leaf plucking can begin as early as the middle week of March and continue until April 5th.

 

Pre-Qing Ming teas command the highest prices because the demand for these teas outpaces the supply each spring. This is especially true for Famous Teas such as Gan Lu, Long Ding, Longjing, Lu Shan, Tai Ping Hou Kui, and Zhu Ye Qing.

 

Yu Qian /Before the Rain tea: 2nd Spring Harvesting Season from April 5th to April 20th

 

– Late spring plucked teas:

 

Gu Yu tea: 3rd Spring Harvesting Season from April 21st to May 6th

 

Li Xia tea: 4th Spring Harvesting Season from May 7th until
May 21st

Use 2 Tablespoons (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each
Water temperature should be 170°F-180°F

To us, this Longjing is sweet and lightly vegetal but not pushy. It has a persistent flavor that stays throughout several infusions before diminishing. It is elegant and has a clean, fresh ‘green-ness’ along with a nice (not too strong)  toasty quality.  The aroma in the cup is less floral than that of the Meijiawu Village Longjing, which fits with its more toasty, slightly nutty nature, but it is clean, persistent and fresh.

The origin of authentic Longjing is the West Lake (Xi Hu region) in Hangzhou, Zhejiang Province. Longjing is a protected tea     (protected against counterfeit  ‘Longjing’ tea cultivated and manufactured in other places in China, or even other tea producing countries) and can only legimately come from one of the places located within the National Designated Protected Zone.

Our Longjing is ‘authentic Longjing’ which means that the tea is made from Longjing #43 tea bushes, grown in the NDPZ.
This zone is a scant 168 kilometers in area, and all Longjing tea manufactured there is sold under the name of the region or village in which the tea was plucked. The original production zones were named Lion, Dragon, Cloud (Meijiawu Village), Tiger, and Plum. Today, the names have changed, but the most important harvesting areas for production of authentic Longjing tea in the Xi Hu region are the same: Shi-feng Shan; Longjing Village; Meijiawu Village; Weng-jia Shan

Note:

Again this year we had the opportunity to purchase Longjing from two of the authentic tea-harvesting areas: Meijiawu Village and  Weng-jia Shan.

Being able to taste these choice Longjings in a comparative tasting is a rare opportunity for those who are interested in tasting the influence of terroir. Or in this case, the subtle difference / similarity of same-name products made from different farms using the same tea making techniques within the same region.

Because of the effects of terroir on the final characteristics of tea grown within the region, this tea is similar to but different than the Shi Feng and the Meijiawu Village Longjings. All have a similar appearance – some are greener, some have a slightly more elongated leaf and bud, some have a bit more early spring ‘down’ on the leaf, etc – and the flavors are similar but different, too.
These differences are small, not big; subtle, not overblown. It is a matter of degree in the sweetness and toastiness, and the amount of mouthfeel, intensity of the flavor and the length and strength of the finish. These Longjings present the tea drinker with lovely variations on an elegant theme.

Like a comparative Bordeaux wine tasting, one can conduct a tea tasting of our Longjings and happily ruminate on the results with a group of like-minded tea enthusiasts for an entire afternoon.

Note:

Pre-Qing Ming teas are the first teas plucked each new spring season. Depending on the location and altitude in each tea producing region, leaf plucking can begin as early as the middle  week of March and continue until April 5th.
Pre-Qing Ming teas command the highest prices because the demand for these teas outpaces the supply each year.

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