Long Jing (西湖龍井)
archetype: Hare in a spring field
A springy hare leaps across the morning grass: a light nutty taste, the freshness of a young pod, the long sweetness of a young leaf.
History
The most famous green tea of China. The leaf is gathered only in spring (the best class is 'ming qian', before the Qingming festival), pressed flat and slowly pan-fired by hand in hot iron woks — hence its characteristic flat shape and the aroma of roasted pumpkin seeds. Imperial status was secured in the Qing era: the 18 'imperial bushes' near the Hugong temple are revered and protected to this day.
Terroir
The benchmark gardens are Shifeng ('lion peak'), Meijiawu, Xihu, Longjin and Yunxi (the 'five famous hu'). Shifeng is considered king — the most nutty profile, the cleanest coolness.
Leaf
roasted pumpkin seeds, young grass, nut, a cool sweetness in the throat — the 'returning sweetness' (hui gan) long, clean, leaving in the throat a cool sweet sound, like a note of water on stone
Properties
rich in catechins (EGCG) and theanine; gives clear gentle stimulation, supports metabolism, neutralises radicals — the most studied 'functional' green light, rising into the head; felt as a 'window opening' at the temples and behind the eyes moderate (30–45 mg)
Brewing ritual
a tall glass of 200 ml — to see the leaf dance; 78 °C, soft; 4 g / 200 ml. 40s — the leaf slowly settles, sweet grass, nut; 60s — the peak of the nutty note, a cool sweetness; 90s — a thin grass, a long echo.
When to drink
morning and the first half of day; not later than 16:00. spring — especially early spring, when the body sheds its winter heaviness. when you need to clear the head after dense sleep, refresh your gaze, support light work over a text