Meijiawu Long Jing


$ 14.00




One of the quintessential Chinese green teas, Long Jing is known for it’s jade color, vegetal aroma, singular flattened leaf shape, and mellow flavor. This tea comes from the Zhu family, who have been growing tea in Meijiawu village for generations. Their traditional and authentic Long Jing is refined, elegant, and will reveal its many layers of flavor as you get to know it and play with your steeping parameters.

Much Long Jing is now produced outside the traditional West Lake region. Some of it is delicious; a lot of it is “meh”. Some of it might be from one of the Long Jing cultivars growing outside the traditional area; some of it will be non-Long Jing cultivars produced in the Long Jing “style”. Whatever your favorite Long Jing ends up being, I implore you to try this authentic example of what Long Jing should be.

Provenance:

  • Origin: Meijiawu Village, Westlake, Hangzhou, Zhejiang, China
  • Grower/Teamaster: Zhu Family
  • Harvest Date: April 15, 2015 (Yu Qian)
  • Cultivar: Native mixed varietal (definitely not Longjing #43). I’ve heard it called Qunti or Jiu Keng Group but am checking back with the Zhu’s.3
  • Cultivation: Seasonal Conventional
  • Plucking Standard: Bud and two leaves.
  • Processing Notes:  Traditional pan-fired
  • Nickname: Dragonwell
  • History/Pedigree: One of China’s 10 most famous teas. The West Lake region is the origin of the Long Jing style. Meijiawu Village is one of the four oldest and most well-known villages producing traditional Long Jing. Authentic Long Jing comes from the National Designated Protection Zone in West Lake. The villages within this zone are Wengjiashan, Longjing, Shifeng, and Meijiawu. Most Long Jing teas on the market are the modern Long Jing #43 cultivar, developed to flush earlier and grow all over China to meet the demand for Long Jing.

Brewing Suggestions1:

  • Water: 175-185˚F filtered water
  • Tea: 2g per 4oz of water (about a scant 1 TB2)
  • Steep: 2 minutes with 2-4 additional steepings.

Tasting Notes:

This Long Jing is sweet, nutty, and fresh, with a clean mineral finish and a softly sparkling texture. The aftertaste lingers with a soft aroma and a sweet flavor. An elegant and complex Long Jing.

 

1 Brewing suggestions are just that. Try it as suggested, and then experiment. In this case I suggest first experimenting with the length and number of steepings. You could also experiment with the quantity of tea per oz of water. For temperature, 175˚ gives a sweeter, lighter profile while 185˚ is more buttery and vegetal. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.

2 Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.

3 Life in a Teacup has a reference to Long Jing Jiu Keng Group cultivar cultivar and also to a Long Leaf cultivar. They refer to Long Jing Jiu Keng as the “traditional” culitvar. Interestingly, they also believe “cultivar overrules harvest date and production region”


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