Thé de printemps West Lake LongJing
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinois : háng zhōu xī hú lóng jǐng
- Traduction : Hangzhou West Lake Longjing Tea
- Type : Thé vert
- Cultivar: Longjing
- Origine : Xihu, Hangzhou
- Date de récolte : 16/03/2022 (Ming Qian)
- Méthodes de stockage : réfrigération, étanchéité, étanche à l'humidité, éviter la lumière.
- Durée de conservation : 18 mois
- Maître de thé : Xu Jianqiu
- Méthode d'infusion dans une tasse en verre : Le rapport entre le thé vert et le thé est de 1:50, et une tasse en verre d'environ 300 ml peut verser 5 g de thé.
- Versez de l'eau dans la tasse (la température de l'eau est de 80 ~ 85 ° C), versez-la lentement le long de la paroi de la tasse et laissez les feuilles de thé s'infiltrer complètement. La vitesse d'injection de l'eau ne doit pas être trop rapide.
- Attendez 3 à 5 minutes, et vous pouvez boire la délicieuse soupe au thé vert, puis lorsque vous buvez 1/3 de la tasse de thé, vous pouvez remplir à nouveau l'eau, généralement infuser trois fois.
Thé de printemps West Lake LongJing
$19.58
Échantillon 10g
Frequently Asked Questions
Is this Longjing from the West Lake core production area, or from other regions?
For top‑tier Longjing, you want tea from the protected West Lake area near Hangzhou, especially famous sub‑areas like Lion Peak, Meijiawu, and Longjing Village. Outside West Lake (e.g., other parts of Zhejiang or neighboring provinces), quality can still be good but the tea won’t carry the same “authentic West Lake Dragon Well” cachet and price premium.
Which grade is this tea, and what does that grade actually mean in terms of leaf tenderness and quality?
“Special,” “Grade 1,” “Grade 2,” etc. are commercial grading systems based mainly on tenderness, uniformity, cleanliness, and visual appearance of buds and leaves. Higher grades usually mean more tender early buds, more careful hand‑processing, and a cleaner, more elegant cup suitable for connoisseur positioning and gifting.
When was this batch harvested, and is it pre‑Qingming or pre‑rain spring tea?
Pre‑Qingming (Mingqian) Longjing is picked before the Qingming festival and is prized for very tender buds, light body, and high pricing. Pre‑rain (Yuqian) is harvested slightly later; leaves are a bit larger, flavor is fuller and richer, and price‑to‑value is often more attractive for daily drinking or café use.
Can you describe the cultivar or variety used — is it traditional Qunti Longjing or Longjing 43?
Qunti (heirloom, seed‑grown) gives more irregular leaf shapes and a thicker, more complex, often floral and mineral‑rich taste. Longjing 43 (clonal) buds earlier, is visually very uniform and “sword‑like,” and tends to taste cleaner, sweeter, and more chestnutty, with a lighter, more straightforward profile.
How was this tea processed — is it fully hand‑roasted, semi‑handmade, or machine‑processed?
Fully hand‑fired Longjing involves a skilled tea master pressing and shaping leaves in a hot wok using traditional hand movements, producing a finer flat shape and better control over aroma and texture. Machine‑assisted processing improves efficiency and consistency but may result in slightly less nuance and a more “standardized” flavor, which can still be very good for mid‑range SKUs.
If I look at the dry leaves, what should I expect in terms of color, shape, and uniformity for this specific batch?
High‑quality Longjing should be flat, smooth, and “sword‑like,” with good uniformity and a fresh, vibrant green to golden‑green color depending on cultivar. Qunti often looks a bit “messier” and more varied in size, while Longjing 43 looks very neat and uniform; both are acceptable if aligned with your brand story.
How fresh is this tea, and how have you stored it to preserve the aroma and flavor?
Longjing shows best within the first season; proper storage means low temperature, low light, and low oxygen (e.g., sealed pouches, sometimes refrigerated) to protect aroma and amino acids. Ask suppliers how long since production and whether the tea has been kept sealed and cool; this impacts sweetness, fragrance, and color in the cup.
What flavor profile should I expect — more chestnutty and sweet, or greener and more astringent?
Classic Longjing flavor combines roasted chestnut notes with green bean/vegetal sweetness and a soft umami body. Qunti leans thicker and more complex, often with orchid‑like floral and more mineral depth, while Longjing 43 tends toward bright sweetness, nutty aroma, and a cleaner finish.
Can you compare this Longjing to a mid‑grade pre‑rain tea in terms of price‑to‑quality ratio?
Early‑harvest Longjing 43 from West Lake typically commands higher prices because of timing, yield, and visual appeal, fitting premium or gift‑oriented lines. Slightly later Qunti lots can offer stronger flavor and story at a relatively lower price, making them excellent for “connoisseur value” or enthusiast‑focused SKUs
Are there any common imitations or lower‑quality substitutions I should watch out for with this tea?
Common issues include non-West Lake teas marketed as “West Lake Longjing,” machine-made flat green teas imitating the look, and blends that dilute true Longjing with cheaper leaf. Protect yourself by checking origin documentation, cultivar information, and consistency of leaf shape and flavor against known Longjing benchmarks.
What brewing parameters do you recommend for this Longjing — water temperature, leaf‑to‑water ratio, and steeping time?
For most Longjing, use water around 80–85°C, a moderate leaf to water ratio (for example, roughly 3–4 g per 200 ml), and short steeps or a glass cup “grandpa style” pour. Avoid boiling water, which extracts bitterness and mutes chestnut and floral aromas that are key selling points.
After brewing, what should the liquor and infused leaves look like if the tea is high quality?
High quality Longjing liquor is clear, bright, and usually light yellow to yellow green, without cloudiness. The infused leaves should be tender, complete, and still show the flat shape; Qunti leaves may be more varied, while Longjing 43 leaves are notably uniform and slim.
Does this batch have any certifications or producer information that verify its origin and processing?
For higher end offerings, look for geographical indication labels, cooperative or farm certifications, and clear producer identity that ties your product to a specific village or estate. Transparent information on cultivar, harvest date, and processing method helps you build trust with specialty customers and wholesale partners.
How does this tea compare to your other Longjing offerings in terms of grade, origin, and processing style?
Position Qunti batches as “heirloom, complex, and traditional,” ideal for experienced drinkers who enjoy layered flavor and a strong story. Position Longjing 43 as “modern, visually perfect, and early spring sweet,” ideal for gifts, café service, and first time Longjing buyers.
If I’m relatively new to Longjing, would you recommend this tea, or is there a more beginner‑friendly option?
For newcomers to Longjing, a mid grade, early harvest Longjing 43 from a reliable region is often the easiest entry: sweet, aromatic, and visually impressive. Once your customers develop a taste, you can introduce Qunti as the “connoisseur upgrade” with deeper, more distinctive character and a stronger origin story.