China is home to some of the most celebrated green teas in the world, with West Lake Longjing and Bi Luo Chun standing out as two of the most distinguished varieties. Both teas are revered for their unique flavors, meticulous cultivation, and deep cultural significance. This article delves into the characteristics, origins, and brewing methods of these iconic green teas.
West Lake Longjing: The Dragon Well Classic
West Lake Longjing, also known as Dragon Well tea, originates from the picturesque West Lake region near Hangzhou in Zhejiang Province. This area is renowned for its ideal tea-growing conditions, including fertile soil, misty hills, and a temperate climate. Longjing is one of the most famous Chinese teas and has been favored by emperors and scholars for centuries.
The tea is characterized by its flat, spear-shaped leaves, which are pan-fired shortly after picking to prevent oxidation. This process gives Longjing its distinctive nutty flavor, combined with a fresh, sweet aroma. The liquor is typically a pale yellow-green, reflecting the tea's high quality. The taste of Longjing is smooth and refreshing, with a delicate balance of vegetal and chestnut notes that linger on the palate.
Bi Luo Chun: The Fragrant Green Snail Spring
Bi Luo Chun, which translates to "Green Snail Spring," comes from the Dongting Mountains in Jiangsu Province, near Lake Tai. The tea gets its name from its tightly rolled leaves that resemble small snail shells, as well as from the early spring harvest that captures the season’s freshness.
Unlike Longjing, Bi Luo Chun is known for its strong fruity and floral aroma, which is a result of the tea bushes being grown among peach, plum, and apricot trees. The leaves of Bi Luo Chun are smaller and more delicate, and the tea is renowned for its sweet, brisk flavor with a slightly more pronounced astringency. The infusion produces a bright, clear green liquor that reflects the vibrancy of the fresh leaves.
Cultivation and Processing
Both West Lake Longjing Tea and Bi Luo Chun require precise cultivation and processing techniques to achieve their distinctive flavors. Longjing is harvested in early spring, with the best leaves picked before the Qingming Festival in early April. The leaves are hand-plucked and then pan-fired in a wok, a process that requires great skill to ensure the tea retains its characteristic flat shape and green color.
Bi Luo Chun is also harvested in early spring, but its processing involves rolling the leaves into tight spirals. The tea is lightly oxidized and hand-rolled to maintain its delicate structure and intense aroma. The proximity of the tea bushes to fruit trees imparts a unique fragrance to Bi Luo Chun, making it one of the most aromatic green teas in China.
Brewing Techniques
To fully appreciate the subtle flavors of West Lake Longjing, it is best brewed at a lower temperature of around 75-80°C (167-176°F). A typical brewing time is 1-2 minutes, which allows the leaves to gently unfurl and release their delicate flavors without becoming bitter.
Bi Luo Chun Green Tea should be brewed at a slightly lower temperature, around 70-75°C (158-167°F), to preserve its fresh, floral notes. A short steeping time of 30 seconds to 1 minute is recommended for the first infusion, with subsequent infusions extending the steeping time to bring out the tea's full range of flavors.
Conclusion
West Lake Longjing and Bi Luo Chun are two of China’s most esteemed green teas, each offering a unique and delightful tea-drinking experience. Longjing's smooth, nutty flavor contrasts beautifully with Bi Luo Chun's vibrant, aromatic profile. Whether you are a seasoned tea enthusiast or a curious newcomer, exploring these iconic teas provides a deep insight into the rich tradition of Chinese tea culture.