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ORIGIN:Hangzhou, Zhejiang, China
DESCRIPTION:When it comes to green tea, West Lake Longjing can definitely stand alone. When Qing Emperor Qianlong visited the West Lake in Hangzhou, he praised West Lake Longjing and named the eighteen tea trees in front of Hugong Temple at the foot of Shifeng Mountain as "Royal Tea". Since then, West Lake Longjing has been imprinted with the royal family, and tasting Longjing seems to have a sense of historical nobility.
Tongxinshe Teahouse returned to Shenzhen after the trip to Hangzhou to bring you this "Ming Quan Xi Hu Long Jing Qun Ti Zhong"
This is from the Wengjiashan group species, handmade, whether it is a souvenir or a private tasting, it is very good. Wengjiashan is located in the middle of the golden green tea producing area in China. The history of tea planting can be traced back to Ming Dynasty Zhengde During the Qing Dynasty, it flourished in the Yongzheng period of the Qing Dynasty. It can be said that the tea in Wengjiashan has always been in harmony with the style of the literati here and the wind and moon of the West Lake. "The mountains drink the West Lake, and the mist produces the Dragon Well". Wengjia Mountain is surrounded by mountains on the shore of the West Lake. The mountains and forests stand like a natural barrier, blocking the cold current from the north and intercepting the warm current from the south. Cloudy microclimate. In addition, the white sandy soil with moderate acidity and alkalinity, loose structure, ventilation and water permeability, and rich trace elements and minerals in the soil provides a hotbed suitable for all kinds of tea trees to take root and spread. It is this unrepeatable water and soil that makes the new shoots of tea leaves have a strong tenderness and high content of substances, so they have the freshness, sweetness and mellowness of the taste buds when drinking.
Longjing tea drinkers are no strangers to Longjing's Qun Ti Zhong.
Qun Ti Zhong, commonly known as "Lao Cha Peng", is the oldest variety of Longjing tea, and it is also the variety that Emperor Qianlong granted "Eighteen Royal Teas". We often say that the West Lake Longjing tea on Shifeng Mountain is this variety. Compared with Longjing No. 43, Qun Ti Zhong has a richer taste. When you drink it, you can feel the silky tenderness in your throat, and the aftertaste is more obvious.
However, because it only takes 3 to 5 days to harvest the group seeds, and the height of the Qun Ti Zhong is uneven, the picking is more complicated and the yield is very low, so it is even more precious.
"A good Longjing, three points for green tea, seven points for frying."
Master Weng started making tea at the age of 20, and now he is 73 years old. The business of frying tea from his ancestors has been carried forward by Master Weng for most of his life. It can be said that the hands of Master Weng are the guarantee of good tea. , let it cool down, and finish it in one go, the Hui pot enhances the body, absorbs the ashes and absorbs excess water, and the taste of a cup of "West Lake Longjing" is complete.
In dry tea throwing Gaiwan, the brown beige Longjing tea is evenly distributed. When Gaiwan is shaken gently, there is a fresh and refreshing tea fragrance. When brewed in boiling water, the thick bean fragrance hits the face. The color of the soup is almost transparent. The "fresh", "" "Sweet" and "fragrance" come together, showing the characteristics of the group species, full of freshness, drinking a cup, the sweet, floral and fruity fragrance is overflowing,
Tea Utensils: White Porcelain Gaiwan/Glass
Dosing amount of tea: 3 grams of dry tea
Tea throwing method: use the bottom throwing method
Tea water: mountain spring water
Water temperature: The water temperature is about 90°C, different temperatures have different flavors
Storage method: sealed, refrigerated at 0-3 degrees