West Lake, Hangzhou, Zhejiang Province — Longjing has been cultivated for over 1,000 years; the West Lake Protected Designation of Origin encompasses only 168 square kilometres
Longjing (Dragon Well) tea ceremony preparation: the precise brewing of China's most celebrated green tea. Pre-Qingming (mingqian) first-flush Longjing from West Lake, Hangzhou has a 5-day window each spring. The flat-pressed leaves are brewed in a glass (not ceramic) to observe the 'standing needle' — leaves slowly standing upright as they hydrate. Temperature: 75–80°C. Three infusions maximum.
Sweet, vegetal, umami-rich, chestnut notes — the quintessence of premium Chinese green tea
{"Glass brewing vessel essential — part of the Longjing experience is watching the leaves unfurl","Water temperature 75–80°C precisely — boiling water damages the delicate amino acids (L-theanine) and chlorophyll","Warm the glass first — sudden temperature change extracts bitter compounds","The 'three waves': the leaves sink, rise, and sink again — an aesthetic ritual observed while waiting"}
{"Pre-Qingming Longjing has higher amino acid (L-theanine) content — sweeter, more umami, less bitter","The water used in Hangzhou's traditional tea ceremony came from Tiger Running Spring — its mineral profile affects the flavour","Store Longjing in a sealed container with a desiccant in the freezer between seasonal purchases — green tea degrades quickly at room temperature"}
{"Boiling water — burns the leaves; produces bitter, vegetal soup rather than sweet, umami-rich tea","Too many leaves — Longjing is potent; 3–4g per 150ml maximum","Steeping too long on first infusion — 2–3 minutes for first; 1–2 minutes for second"}
Land of Fish and Rice — Fuchsia Dunlop