With its flavors, Xi Hu Long Jing Organic Green Tea provides a closer insight into the area traditionally associated with the origins of this product. Long Jing from the gardens around Xi Hu Lake, or West Lake, is already mentioned in the early Qing Dynasty (1644-1912) as a very prestigious tea, so much so that it was counted among the “imperial teas.” Over the years, camellia plantations capable of yielding quality Long Jing have expanded beyond the West Lake areas but the leaves from Xi Hu remain an important reference point for understanding this green tea. The quality of this product comes from a combination of several factors. Around Xi Hu, in fact,
you can find some of the most important camellia cultivars for Long Jing production, a good climate with regular rainfall, and skilled craftsmen who can process the leaves properly. An additional quality trait of this product comes from its origin from organic cultivation. Thanks to this guarantee, an authentic flavor can be found in the cup, free from any contamination or alteration. Xi Hu Long Jing Organic Green Tea expresses several flavor notes with a vegetal character in the infusion. In the first few sips there is almost the sensation of feeling the freshness of a meadow still covered by the morning dew, while after a few minutes, a warmer flavor emerges from the aftertaste reminiscent of some herbs and hay. Finally there is also some of the typical roasted savoriness of Long Jing but, if you would like to explore this character further, we suggest you also try the Pre-Qing Ming Xi Hu Long Jing Organic Green Tea.
Place of origin
Hangzhou – Zhejiang, China
Production
Xi Hu Long Jing Organic Green Tea has a very traditional process. After an initial withering in the open air, the leaves are cooked in large iron woks heated to temperatures around 180°C to block enzyme activity and thus prevent oxidation of the product. Finally, the green leaves are folded and allowed to rest so that they take on their final shape and lose some more moisture.
Brewing instructions for the Xi Hu Long Jing Organic Green Tea
We strongly recommend infusing Xi Hu Long Jing Organic Green Tea in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 4 grams of leaves, multiple infusions can be made that are useful for best tasting all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 80°C, a first infusion of 10 seconds can be made, and then, keeping the water at the same temperature, one can continue to exploit the product by adding more to water and increasing the previous infusion time by about 5 seconds (10 – 15 – 20…). For a more traditional preparation according to the Western style we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 80°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest that you strain the infusion as soon as the set steeping time is over. The infusion times we suggest, however, can also be slightly modified to your liking to achieve a more or less intense taste. We recommend storing in a cool, dry place away from direct sunlight.
Green Tea benefits
The category of Green Tea is always the one most mentioned when it comes to beneficial properties. Compared to other types of tea, in fact, the particularly young and tender leaves from which this product is made have a high concentration of useful molecules that are easily assimilated by our bodies. The main benefits of Green Tea infusion come from the presence of antioxidants, amino acids and caffeine. The action of these elements can lead to a lowering of blood sugar, a reduction in cellular aging, and a reduced sense of fatigue during the day.Green Tea therefore, if taken consistently, proves to be a good ally for our body but it is still recommended not to overdo it to prevent the intake of too much caffeine.