Chinese Green Tea Field Notes: Longjing, Biluochun, Mao Jian, Cui Ya, Anji White Tea
Author/ The Tantalums - Han-Yi Han-Yi
Updated on 2025/05/05
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China gets first classified
Green tea is divided into several types, which can be clearly distinguished from each other by their appearance and flavour, and these four types are the classic ways to make "green tea differentiation":
- steaming green
- sunburnt
- stir-fried green
- drying
also haveGreen Tea with Lavender FlavouringYou have to pick them out. They're sold outside.Fragrance Flakes, Jasmine Green TeaThis type of green tea is excluded from the category of Green Tea Products that are not purely flavoured, and belongs to the category of Green Tea Products that have been refined and processed.
According to the classical production strategy, there are four main types of green tea according to the production method, and since green tea is produced everywhere in China, it is more practical to differentiate the brewing method according to the degree of plucking and the appearance of the dried tea.
There are four main types of production methods, but consumers generally know that steaming green tea is more brittle and green, so the temperature should be lower. Different fixation & drying methods Sun fixation, steam fixation, hot air fixation, and stir fixation (with pan or roller machine) Sun fixation, steam fixation, hot air fixation, and stir fixation (with pan or roller machine) Sun drying, hot air drying, and stir drying
This side is not exempt from the first well-known green tea in China have famous tea models, are given to the name of a round, so that interested parties can find the corresponding term, but this article will continue to update, all recorded tea photos are collected on-site appearance, as viewers of this article readers to refer to. Famous Chinese green teas, including: Xihu Longjing, Biluochun, Lushan Yunwu, Liu'an Gua Slices, Huangshan Maofeng, Xinyang Maojian, Taiping Monkey Kui, Xinyang Maojian, Mengding Ganlian, Anji White Tea, Bamboo Leaf Green, Dianlv, Shion Yulu, Meitan Cuiye Buds ...
steaming green
Usually greener ex. Enshi Yulu, mostly needle and strip type.
sunburnt
Usually produced in Yunnan, it is the raw material for making pu-erh. ex. 滇綠 (滇綠), mostly striped and curled.
stir-fried green
At present, the most mainstream and common practice of green tea in China is to use concave or flat pots to stir-fry the green tea by hand, while some regions also use modern mechanical stir-frying machines for mass production. The shapes are mostly flat, curly, screw-shaped, etc. ex. Longjing, Liu'an Gua Pian, Zhucha, Cuiha
drying
Similar to charcoal heating, the tea buds are loaded with soft bamboo tea sieves made of reed, and roasted to reduce the water content. ex. Biluochun, Monkey Kui, Gua Pian, Anji White Tea
Recommend 70~80 degrees Celsius, 1g:120ml, steep for 6 minutes.
Recommend 80~85 degrees, 1g:100ml, steep for 6 minutes.
Recommend 80~90 degrees, 1g:100ml, steep for 6 minutes.
Recommend 85~88 degrees Celsius, 1g:150ml, steep for 6-8 minutes.
Recommend 85~90 degrees, 1g:100ml, steep for 6 minutes.
Recommended 75~85 degrees Celsius, 1g:100ml, steep for 6-8 minutes.
Wide Green Tea Market
You see the god farmers are nibbling on the tea stalks.
(First from left) Monkey Kui
(Second from left) Monkey Kui Chenhua
(Third from left) Anji White Tea
(Third from right) Longjing Chenhua
(Second from right) Longjing - Lion Peak
(First from right) Meitan Cui Ya
Since ancient times, it has been said in the south of the Yangtze River that it is a big deal to be able to obtain green tea before the Qingming Festival, and to drink "pre-mingming tea" is a big deal! In the past, to be able to drink fresh green tea during the rainy season, it would be so rare that it would be synonymous with the status of a person with great power, financial strength, and authority.... Words and phrases emerge in one's mind, and nowadays it's not easy to get a little bit of it.
China The Land of Green Tea
China-The Empire of Green Tea
Before the Song Dynasty, basically only green tea was produced, and the technological change was in greening and drying, from sun-drying, steaming to stir-frying. It was only during the Ming Dynasty that the six major types of tea were gradually formed. Nowadays, green tea is still the mainstay of production and consumption, and the Chinese culinary culture has a "drinking tea according to the seasons" style, mostly the more northern regions, the stronger the pursuit of fresh tea with its fresh taste. China produces a wide range of green teas, with Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (southern Shaanxi), Hunan, Hubei, Guangxi, and Fujian being the main green tea producing provinces. There are also many varieties of green tea, with dozens of well-known varieties and hundreds more counting the branches.
It is said that at least seven of the ten most famous teas in China are green teas. China's large population is enough to support the low labour cost and intensive nature of the tea-making process, which has been passed down since ancient times and requires tender plucking. Due to the intolerance of green tea to storage, the ability to drink the best green tea of the year, which is made from the tips of the buds and the heart of the lotus before the Qingming Festival, has become the best medium for the rich and powerful to "show off their wealth". The price of green tea is so high that it is the most intensive time for gift-giving, and after the Qingming Festival, the price will drop many times.
Cross-Strait Green Tea Tasting Gulp Down Spring 2022.04.22
Harvesting grades
Self-pickers pluck tea buds from the tea plantation, if only the bud tips are picked (i.e. the tips of the buds).PEKOE, BUD, TIP, TIPPYThe buds of the tea plant are called "Lotus heart, 1 heart and 1 leaf, 1 heart and 2 leaves, and 1 heart and 3-4 leaves" in the Chinese style, and the most mainstream tea is hand-fired into a flat shape (press-flat shape). In Taiwan, the cost of picking labour is relatively expensive, and the human resources for tea picking gradually wither with the passage of time, unable to support the requirements of tender picking, so the raw materials of tea leaves are relatively older, and the machine is used to make the dried tea with stalks in the shape of a rope, so the appearance of green tea on both sides of the Taiwan Strait can be clearly distinguished from the not quite the same.
Chinese green tea plucking maturity standards.
- Lotus heart: from the tips of the buds only (Lotus germ, all-bud)
- Banner lance, one leaf and a bud
- Sparrow's tongue, two leaves and a bud
- Eagle's claw: 1 heart, three~four leaves and a bud
Different requirements about plucking maturity and tea shape: Tippy from old tea plant, small-leaf variety
Traditional Chinese green tea requires younger plucking maturity than Formosa green tea.
Plucked young buds, buds, terminal buds, tip buds, hairy buds, hairy peaks. (tippy and terminal bud)
Sanshia Biluochun for Competition
Fresh, crisp, pure and natural, it is the breeze of a summer meadow, quiet and pleasant, surprisingly, it is the pure essence of spring.
- General availability: ★★★★★
- Tea Soup Colour : ★☆☆☆☆
- Fragrance Recognition : ★★★★★☆☆☆☆
- Taste Firmness: ☆☆☆☆☆
- Sweetness : ★★★★★
Classic flavour:
- Top note: green beans, seaweed
- Middle note: bamboo leaf, soya milk
- Finish: grapefruit, fat
Comparison of Green Tea Differences Across the Taiwan Strait
Information retrieved from: China Green Tea Topics 2018.04.10, Cross-Strait Green Tea Tasting Gulp Down Spring 2022.04.22
Taiwan is an island under the flood of international trade, while Taiwan has been famous worldwide for its "Formosa Oolong" since the 19th century, and is still one of the four major production areas for oolong tea, from packaged varieties,Tomei, andFreeze Top, andhigh mountain teato new developments in the last decadeRed OolongTaiwan's tea industry production and consumption is currently the focus of the green tea family, but during the Japanese rule and the pre-Republican government, Taiwan was in fact an important export area for green tea, the most intact to date is the Biluochun in the Three Gorges area, Haisan Longjing tea, and in the production of green tea in Taiwan, will also use similar equipment to the production of udon tea, resulting in a different aroma and flavour of the green tea from the Chinese.
Photographed in Yushan Tea District, bud tip of an old small-leafed tea tree. In the water, 2017, spring.
Green tea is a relatively minor category in Taiwan, except for the Zhuhai tea exported to the Middle East and North Africa, and the Japanese steamed green tea and green tea powder exported to Japan, the only well-known green teas are Longjing and Biluochun, as well as the honey-scented green tea made from meandering tea blossoms in the eastern region of the Huala Lumpur region, which is the most "green" tea in the impression of the average Taiwanese consumer, and most of them are still with a greenish tea broth colour.high mountain teaAfter World War II, the technology of green tea production was introduced in some areas in response to international market demand. After the Second World War, some regions introduced green tea production techniques to meet the demands of the international market. In the last decade, due to market and cultural demands, the production of green tea has been on the rise again.
Courses Chinese Green Tea 20180410 The Dance of Tea
Different tea pitching methods.Tea Dance Schematic
Taiwan and China are actually quite different in their practices, although they are both known as green tea, and the mainstream is also fried green tea. However, because of the difference in picking parts, China's green tea is more tender than Taiwan's, that's right, it looks like white hairs, bud tips, so consumers are impressed by the tender buds can create a sweet taste, but also does not tolerate multiple brewing and high temperatures; compared to Taiwan's green tea is the buds with the young leaves, rather than purely the buds of the composition of the dried tea, you can taste a more diversified and rich in the aroma and flavour, you really have to compare! Each tea has its own characteristics and the brewing method needs to be slightly modified.
Compare the difference between four types of Chinese green tea and four types of Taiwanese green tea.
Later on, in the green tea industry, there will be a little withering to make some adjustments. This is not the case in practice.the six tea familiesIn the textbook records, after the leaves are picked, they immediately go to the greening section, but there is a short period of time to wither and adjust, so the whole production process is about 3~7 hours on average.
Rainy Qingming Festival, for tea masters, tea industry, this is a major time, we call the "spring" is also known as the period from Qingming to Grain Rain. At this time of the year, that is, before the Ming Dynasty, it is the most important time for high-priced green teas south of the Yangtze River. Drinking them within three weeks will give you a "fresh, crisp and crunchy" flavour; drinking them within three months will give you an "elegant and clear aroma", while the green bean aroma, chestnut aroma, fried rice aroma, seaweed aroma, are all the best products.
Comparison between Formosa and Chinese green tea: Significance, Plucking maturity and shape.
Cross-Strait Green Tea Tasting Gulp Down Spring 2022.04.22
Cross-Strait Green Tea Tasting Gulp Down Spring 2022.04.22
Cross-Strait Green Tea Tasting Gulp Down Spring 2022.04.22
It is recommended to refer to the external and internal evaluation elements of the Chinese Green Tea Evaluation, including the externalShape, colour, uniformity, clarityAnd the innerAroma, Flavour, Soup Colour, Leaf BaseIn addition, we do basic Chinese green teas, like Longjing vs Biluochun.
Dian Green
- Different shapes, strip, stem tea, tea angle, bud tip. 2017 Icelandic Dian Green
Meitan green tea buds
It is produced in Meitan, a town in northeastern Guizhou Province, at the southern foot of Dalou Mountain and on the northern bank of the Wujiang River, and was created in 1943 based on the characteristics of Meitan tea leaves and modelled on the Xihu Longjing craftsmanship by using the young buds of the Moss Tea group of the Meijiang species, which are harvested around the time of the Ching Ming Festival and are of the best quality in the pre-mingming period.
- 2018 Meitan Cui Ya
Mei Tan Jadeite Tippy: Zunyi City, Guizhou Province, Spring 2018
Flat and smooth in shape, resembling sunflower seeds, with rare hidden hairs, greenish emerald in colour, fragrant and pleasant to the nose, with a strong corn aroma accompanied by a fresh floral scent, mellow and refreshing taste, sweet aftertaste, yellowish-green and bright soup, and a tender green and uniform leafy base.
The stir-frying technique was learnt from the Longjing tea production method, and green tea with flat stir-frying began to appear.
There are also different types of products according to the level of picking, such as bird's tongue and lotus heart, and there are also hand-picked versions where the buds are relatively long.
Now Guizhou's green tea Cuiba, the local native dill tea tree community production is not high, and to grab the early spring before the famous commodity, began to introduce foreign species of tea trees, such as the following picture is a comparison of local varieties and the introduction of foreign tea trees from the Fujian Fuding area to do a comparison of the appearance of the tea tree.
On the left is the longer Cui Ya tea. The middle and right side are exotic varieties from Fuding.
Hunan Shimen Yinfeng
2017 Shimen Silver Peak
West Lake Longjing
One of the two kings of popularity in the green tea industry, and one of the "Ten Famous Teas of China" Xihu, Qiantang and Yuezhou Longjing are the most famous. Qianlong had four times to taste tea "lion, dragon, cloud, tiger, plum" traditional five production areas. It was re-designated into three areas: Lion Peak Longjing - Longjing Village, Lion Peak area + Longjing Mountain, Meihuoyu Longjing - Yunqi, Meijiaoyu, the west of the Ten Mile Luangwu, and Wuyun Mountain West Lake Longjing - Hupeng, Siyeongjing, Chishambu, and Santai Mountain area, according to the time of plucking, the tea is divided into pre-mingming tea, pre-rainy day tea, and the three spring teas are famous for their "green colour, fragrance, sweet taste, and beautiful shape", The three spring teas are famous for their "green colour, lush aroma, sweet taste and beautiful shape".
- Green colour: green or brownish-beige tea leaves, green and clear broth
- Aroma: Fresh and long-lasting tea aroma
- Sweetness: sweet and mellow flavour
- Aesthetics: Flat, smooth and uniform in size.
Lion Peak Longjing in Spring 2022
West Lake Longjing in Spring 2022 Longwood Township
Zhejiang Province West Lake Production Area Spring 2017
Primary Production Areas
- Lion (Lion Peak)
- Dragon (Longjing)
- Cloud (Five Cloud Mountain)
- Tiger (Tiger Spring)
- Plum (Mae's Dock)
Secondary Production Areas
In other regions, it is known as Longjing, which is a green tea that is flat and stir-fried.
Variety Differences
- Longjing No.43 (Asexual Reproduction by Tea Research Institute) has a better appearance.
- Cluster (Old Tea Tree Dill Tea) has a better flavour.
Xi Hu Longjing Zhejiang West Lake Production Area Spring 2017
Zhejiang Province West Lake Production Area Spring 2017
Xihu Longjing Lion Peak (usually high quality, this is about 3g = 250 NTD)
Xihu Longjing Lion Peak, the tea buds are very tender and can be eaten that way.
Xihu Longjing, Longjing No.43 variety, dried tea sells better than the others.
Xihu Longjing Dragon Dock Longjing No.43 Variety Tea Soup
Xihu Longjing Dragon Dock Group Tea Soup
Suzhou Taihu Lake Biluochun
Biluochun is most famous in Dongting Mountain, Taihu Lake. There is an on-site special tea plantation management, featuring tea and fruit interplanting. It is believed that the concept of land symbiosis and friendly land will produce better quality, but there is also a theory that the high part of the fruit trees comes from the effect of shading.
In terms of varieties, group varieties are considered to have better taste, so it is also said that only group varieties can be listed as Dongting Bi Luochun for naming purposes, and regional geographical names are used to protect group varieties, while exotic varieties are not permitted to use Dongting Bi Luochun trade names in terms of regulations. High-quality and high-priced products are mostly produced by group varieties, which are non-professional, similar to small farmers making their own tea, pursuing pre-mingqian tea and handcrafted artisanal advantages, and some of them will go for special varieties such as "Wuniu Early Bird, Szechuan Seed, Longjing 43" because the production season is earlier than that of group varieties, so that they can snatch the pre-mingqian tea to have an edge on the selling time.
Biluochun Tea Dance
Biluochun's fluffy hair is very hairy.
Anji white tea
Anji white tea in this "white tea" is not his white tea: white tea refers to one of the six major types of tea, after withering, without kneading, killing the green, direct drying of the tea.
The "White Tea" here is a special variant of the tea tree, White Leaf No. 1, which is a low-temperature sensitive tea, with a threshold value of about 23°C. In spring, due to the lack of chlorophyll, the young shoots sprouted before the Qingming Festival are white. In spring, due to the lack of chlorophyll, the buds sprouted before the Qingming Festival are white. Before the rainy season, the colour gradually fades and most of them are jade white. After the rain and before the summer solstice, the leaves gradually turn into white and green flowers. In summer, the buds and leaves return to full green, no different from the general green tea (the production time of white tea is very short, usually only about a month to pick the special albino buds of the White Leaf No. 1 Tea Tree in the spring to make green tea, named Anji White Tea, the bottom of the leaves also show a special jade-white colour after brewing).
2018 Anji White Tea
An Ji White Leaf Tea: Huzhou City An Ji County 2018 Spring An Ji White Leaf Tea
Cultivated at the northern foot of Tianmu Mountain in northwestern Zhejiang Province - short frost-free period and long low temperature in winter helps the tea tree to "return to white".
- Fung Shing Tea & Dragon Tea
- Fung Shape - Straight, sturdy and well-balanced; soft green colour with golden edge
- Dragon shape - flattened and smooth, straight and sharp; young green jade colour, uniform
Extended Reading:
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Invitation, course seminar, tea purchase
- Spring Admission to Tea Courses
- Assessment Learning Programme for Secondary and Kindergarten Students
- Cross-Strait Cultural Development Activities for Corporate Organisations
- Recommended for classes of 10 or more people
- 00:00 -00:30 Introduction to Green Tea
- 00:30 -01:30 Green Tea Evaluation
- 01:30 -02:00 Cross-Strait Green Tea Breakdown and Analysis
- 02:00 -02:30 Iced Green Tea Evaluation
- 02:30 -03:00 Questions and Answers Q&A
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The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.
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