龙井茶 Long Jing Tea, or just 龙井Long Jing refers to a popular green tea in Chinese community, in China or should say globally. 龙井Long Jing at 杭州Hang Zhou is the origin of this tea, where the tea name originated from. Legend said 龙井 (direct translation is Dragon Well) is linked to sea, where dragon (typically lives in sea) will emerge from this dragon well. Have to mention the famous higher grade 龙井Long Jing is from 龙井村(Long Jing Village) 狮峰(Xi Feng, Lion Hill). In general, 西湖龙井 (Xi Hu, West Lake Long Jing) is considered the best and it covers 狮峰(Xi Feng) as well.
My "quick and dirty" way to make a good pot of tea;
1. insert enough to cover the bottom of the tea pot, thin layer will do.
2. pour warm water at 80C (go get a electrical thermal flash with temp control, it will be easier). Don't use 100C boiling water, it will make the tea bitter and bring out all the bad stuff.
3. wait for 2-3 mins. Then pour it out in a white porcelain cup, so the color of the tea can be seen clearly.
note: It may not be the preferred way, but it helps to filter the tea leaves from flowing into cup. And it can better control the time of tea leaves staying in the water - if stay too long (>3min), the tea will turn bitter.
The more "high end" method:
1. prepare a glass cup/glass, ~200ml
2. pour ~80C water to fill it up. Some suggest tea to water ratio of 1:50.
3. add the tea leaves to the water, let it wetten. Enjoy the aroma of this tea - it smells like bacon in the begining.
4. enjoy the scene of tea leaves unrolled and slowly sink down, 2-3 mins
5. then it's ready; can drink it directly or pour into other cups.
6. can repeatedly use the same tea leaves for ~3 times typically.
or, develop your way to enjoy it :)
more details here...
Posts
