What Are the Varieties of Longjing Tea? A Complete Guide in One Article

Longjing tea is a treasure among teas, and "West Lake Longjing" is renowned worldwide for its four excellences: "green color, rich fragrance, mellow taste, and beautiful shape." The quality characteristics of high-grade Longjing tea are: a tall, elegant, and pointed appearance, flat and smooth, with visible bud tips; a emerald-green color tinged with yellow; a high, fresh, and serene aroma, with an orchid-like note within its serenity; a sweet, mellow, and refreshing taste; a clear, bright apricot-green liquor color; and tender, even, and whole leaf dregs. Because Longjing tea has a unique style, strict quality requirements, and strong seasonality, the selection of varieties is also very particular. Overall, varieties suitable for making Longjing tea should possess the following main characteristics and traits: (1) Early sprouting. The market price of Longjing tea differs from one day to the next, and the difference in returns between early and late market availability is huge. For example, the price of "Mingqian" Longjing tea is about 10 times that of "Yuqian" Longjing tea. Therefore, the earlier a variety suitable for making Longjing tea sprouts, the better. (2) Narrow, long buds and leaves with few hairs. When the spring tea is at the one-bud-one-leaf stage, the bud is longer than the leaf, and the angle between bud and leaf should be small. For premium tea, the fresh leaves at the one-bud-one-leaf and initial one-bud-two-leaf stages are 2-3 cm long, which is favorable for shaping Longjing tea. (3) A relatively low phenol-to-amino acid ratio. That is, the ratio of tea polyphenols to amino acids should be appropriate. Tea polyphenols are an important substance determining the strength of the tea liquor, while amino acids are important umami substances, and together they determine the mellow degree of the taste. Because Longjing tea places great emphasis on the "freshness and liveliness" of aroma and taste, varieties suitable for making Longjing tea are required to have an amino acid content above 3.3%, a tea polyphenol content below 20%, and a phenol-to-amino acid ratio no higher than 6. At the same time, the water extract content is required to be above 38%. Below is an introduction to Longjing tea varieties currently suitable for introduction and promotion. 1. Longjing 43 Shrub type, medium-leaf category, extremely early-sprouting variety. This variety was bred by the Tea Research Institute of the Chinese Academy of Agricultural Sciences in 1960 from Longjing population variety tea gardens using systematic selection. In 1978 it won the National Science Conference Award, and in 1987 it was recognized as a national variety by the National Crop Variety Approval Committee (approval number GS13037-1987). It has now been introduced to 14 provinces and regions across the country, among which Zhejiang, Jiangsu, Anhui, Henan, Jiangxi, Shandong, Guizhou and other provinces have relatively large cultivation areas, totaling more than 2000 ha. The main characteristics and traits of this variety are as follows: (1) The plant is medium-sized, with a semi-open tree posture, dense branching, and leaves growing in an upward-slanting manner. The leaf is elliptical, 8.5-9.5 cm long and 3.4-3.8 cm wide, relatively dark green in color, glossy, with a flat leaf surface, slightly inward-folded leaf body, slightly wavy leaf margin, and medium leaf texture hardness. The weight of 100 buds at the one-bud-three-leaf stage is 39.0 g. The spring shoot buds and leaves are green with a slight yellow tinge, the leaves are relatively narrow and long, the buds and leaves have few hairs, and there is a pale red dot at the base. The petals are white with a pink tinge. (2) The buds and leaves have strong growth vigor and are tolerant of picking. Spring tea sprouts extremely early. In the Hangzhou tea area, the full one-bud-one-leaf stage generally occurs at the end of March and the beginning of April, and the one-bud-three-leaf stage occurs in early April, 10-15 days earlier than the Longjing population variety. In years when spring temperatures rise quickly, premium Longjing tea can be picked in mid-March, and in greenhouse-cultivated tea gardens picking can begin as early as early to mid-February. In other tea areas, the picking time is also noticeably earlier than local population varieties. For example, it is 15 days earlier in Ningbo, Zhejiang; 10-17 days earlier in Jintan, Jiangsu; 11-20 days earlier in Shangrao, Jiangxi; 18 days earlier in Dongzhi, Anhui; and 7-10 days earlier in Tongbai, Henan. The sprouting density is high and the yield is high. According to many years of experimental observation and statistics, its yield is 39.7% higher than the Longjing population variety and 42.5% higher than Fuding Dabaicha. In a 13.2-mu demonstration tea garden of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, the dry tea yield per mu reached 300 kg for more than 10 consecutive years (about 10% of which was Longjing tea). High yields can also be obtained in other tea areas, such as 200.5 kg per mu in Huzhou, Zhejiang; 137.5 kg in Jintan, Jiangsu; and 315.3 kg in Tongbai, Henan. In addition, because it sprouts extremely early and the spring tea growth period is long, the yield of high-grade tea increases. For example, in the West Lake tea area of Hangzhou, the yield of high-grade Longjing tea per mu can reach 15-20 kg; the yield of famous and superior tea per mu reaches 48.5 kg in Dongzhi, Anhui, 15.5 kg in Shangrao, Jiangxi, and 11.2 kg even in a 3-year-old tea garden in Ningbo, Zhejiang. (3) The dry sample of spring tea at the one-bud-two-leaf stage contains 3.7% amino acids, 18.5% tea polyphenols, 12.1% total catechins, and 4.0% caffeine, with a phenol-to-amino acid ratio of 4.98. It is extremely suitable for making high-grade green teas such as Longjing, Donghai Longshe, Qiandao Yuye, Maoshan Qingfeng, and Xinzhou Longcui. The premium Longjing tea made from this variety has a flat, smooth, and elegant appearance, a tender green color with a brown-rice tint at the edges, a rich and lasting fragrance, a sweet, mellow, and refreshing taste, a clear and bright liquor color, and tender yellow whole leaf dregs. When used to make bulk green tea, its quality is also comparable to Fuding Dabaicha. (4) Both cold resistance and adaptability are very strong. For example, in Xinyang, Henan and Qingdao, Shandong, at temperatures around -10°C, only relatively light freezing damage occurs on the surface layer of the canopy, and it can overwinter normally in ordinary years. When cultivated in low-hill red soil areas such as Jinhua and Lanxi in Zhejiang and Shangrao in Jiangxi, it grows vigorously, yields high, and has remarkable benefits. For example, among 9 varieties including Longjing 43, Fuding Dabaicha, and Yingshuang introduced by the Zunqiao Tea Farm in Shangrao, Jiangxi, Longjing 43 ranked first in both yield and output value. According to the growth characteristics of Longjing 43, it is suitable for cultivation in green tea areas north and south of the Yangtze River, especially in areas producing flat-shaped tea. Generally, the output value per mu can reach about 5000 yuan, and the highest can exceed 10,000 yuan, showing remarkable economic benefits. In terms of cultivation techniques, it is advisable to use single-row planting of cuttings (1.50 m x 0.33 m), or double-row double-plant strip planting (1.50 m x 0.40 m x 0.33 m); because its buds and leaves have relatively poor tenderness retention, it needs to be picked tenderly in batches in a timely manner. After several consecutive years of picking, the canopy surface should be lightly pruned and trimmed; in early spring, be careful to prevent "late spring cold"; in summer, prevent high-temperature scorching; during the spring tea period, timely control of tea weevils and anthracnose is also needed. 2. Longjing Changye Shrub type, medium-leaf category, early-sprouting variety. The source of the variety is the same as Longjing 43. In 1994 it was recognized as a national variety (approval number GS13008-1994), and in 1997 it won the third prize for scientific and technological progress from the Ministry of Agriculture. This variety has relatively large cultivation areas in Zhejiang, Jiangsu, Anhui, Henan, Shandong and other provinces. Its main characteristics and traits are as follows: (1) The plant is moderate, the tree posture is relatively upright, and the branching is dense. The leaves grow horizontally. The leaf is long-elliptical, 10.4 cm long and 4.1 cm wide, green in color, with a flat leaf surface, flat leaf body, slightly wavy leaf margin, and medium leaf texture hardness. The spring shoot buds and leaves are yellow-green, with a medium amount of hairs, and the buds and leaves are narrow, long, and curled backward. The bud is about 1.9 cm long, and the weight of 100 buds at the one-bud-three-leaf stage is 36.2 g. (2) The buds and leaves have relatively strong growth vigor and strong tenderness retention. Spring tea sprouts early. In the Hangzhou tea area, one-bud-one-leaf can be picked around Qingming, and the full one-bud-three-leaf stage is reached in mid-April. In Jintan, Jiangsu, high-grade tea can be picked and processed at the end of March, 7-10 days earlier than the local population variety. The sprouting density is high and the yield is high, generally reaching 150-200 kg per mu. For example, a mature tea garden in Anji, Zhejiang yields 150 kg per mu, 50% higher than the population variety; at the Pingshan Forest Farm in Jiangsu, a 4-year-old tea garden also yields 81 kg per mu. (3) The dry sample of spring tea at the one-bud-two-leaf stage contains 4.1% amino acids, 18.6% tea polyphenols, 16.4% total catechins, and 3.6% caffeine, with a phenol-to-amino acid ratio of 4.6. It is suitable for making high-grade flat-shaped and needle-shaped famous and superior green teas such as Longjing, Maoshan Qingfeng, and Yuhua tea. The Longjing tea made from it has a tall, elegant, and pointed appearance, flat and smooth, an emerald-green color tinged with yellow, a clear and high aroma resembling orchid fragrance, and a fresh and mellow taste. Even Longjing made in autumn also has the characteristics of high aroma, mellow taste, and high freshness. When this variety is used to make bulk green tea, the quality is also excellent. (4) Both cold resistance and adaptability are strong. This variety can overwinter normally in the tea areas of Henan and Shandong, and at -10°C only slight freezing damage occurs on the canopy surface. High yields can also be obtained when cultivated in low-hill red soil areas south of the Yangtze River. The suitable planting areas for Longjing Changye are the same as those for Longjing 43. Generally, the output value per mu is about 5000 yuan, and the highest can also exceed 10,000 yuan. Because the tree posture is relatively upright, double-row double-plant strip planting should be used when planting, and timely formative pruning is required. After production begins, timely control of small green leafhoppers is needed. 3. Pingyang Tezao Tea Small tree type, medium-leaf category, extremely early-sprouting variety. It was bred by the Pingyang County Agriculture Bureau of Zhejiang Province from the population variety in Daping Village, Aojiang Town, using the single-plant breeding method. In 1998 it was recognized as a tea tree variety of Zhejiang Province. There are a small number of introductions in other tea areas within the province and in places such as Anhui. The main characteristics and traits of this variety are: (1) The plant is medium-sized, with a semi-open tree posture, relatively dense branching, and leaves growing in an upward-slanting manner. The leaf is elliptical, 6.5-8.9 cm long and 3.1-4.0 cm wide, dark green in color, glossy, with a slightly raised leaf surface, slightly inward-folded leaf body, and thick, soft leaf texture. The buds and leaves are green, with relatively many hairs, short internodes, and the weight of 100 buds at the one-bud-three-leaf stage is 39.8 g. No flower buds have been seen either in the original producing area or when introduced elsewhere. (2) The buds and leaves grow neatly and have strong tenderness retention. Spring tea sprouts extremely early. In the producing area, budding generally begins in mid-January, the initial one-bud-one-leaf stage occurs from late February to early March, the full one-bud-three-leaf stage is reached in mid-March, and spring tea picking can be completed before Qingming. Because the bud and leaf density is high, the yield is high, and picking and processing are early, market availability is also early, so the economic benefits are good. For example, in a 5-mu, 5-year-old tea garden of the Shuitou Famous Tea Development Farm in Pingyang County, the producing area, the yield per mu can reach 17.9 kg of Zhejiang Longjing tea and 82.5 kg of pan-fired green tea, with an output value per mu of more than 6100 yuan (of which Longjing tea output value accounts for 71.4%). (3) According to biochemical determination of dry spring tea samples, this variety contains 4.8% amino acids, 22.9% tea polyphenols, 4.5% caffeine, and 40.3% water extracts, with a phenol-to-amino acid ratio of 4.8. It is suitable for making many types of tea such as Longjing, Huangtang, Maofeng, and Biluochun. The Longjing tea made from it has a flat, smooth, upright, and pointed appearance, an emerald-green color, a long-lasting clear fragrance, a refreshing taste with a sweet aftertaste, and a tender green and bright liquor color, with excellent quality. Pingyang Tezao Tea has high cutting survival rate and nursery delivery rate, and the transplanting survival rate is above 98%. It can overwinter normally in ordinary years. It is advisable to use single-row planting of cuttings or double-row double-plant strip planting. Because it sprouts extremely early, the spring tea germination-promoting fertilizer should also be applied early, preferably at the end of the previous year. After production begins, timely batch tender picking should be carried out. It is not advisable to prune when closing the garden at the end of the year; pruning after spring tea picking and processing is better. Tea areas in the north should pay attention to the harm of "late spring cold." 4. Yuanxiao Green Shrub type, medium-leaf category, extremely early-sprouting variety. It was bred by the Tea Industry Bureau of Xiapu County, Fujian Province, from the population variety in Houxiling Village, Chongru Township, using the single-plant selection method. In 1999 it was recognized as a tea tree variety of Fujian Province. In addition to being promoted in the green tea areas of Fujian, it has also been introduced in small amounts in Zhejiang, Anhui and other provinces. The main characteristics and traits of the variety are: (1) The plant is medium-sized, with a semi-open tree posture, relatively dense branching, and leaves growing horizontally. The leaf is long-elliptical, green in color, glossy, with a slightly raised leaf surface, flat leaf body, and relatively thick, soft leaf texture. The buds and leaves are yellow-green, with relatively many hairs, and the weight of 100 buds at the one-bud-three-leaf stage is 41.0 g. (2) The buds and leaves have relatively strong growth vigor and strong tenderness retention. It sprouts extremely early. In the producing area, the initial one-bud-one-leaf stage occurs around the Lantern Festival (hence the name "Yuanxiao Green"), and the full one-bud-three-leaf stage occurs in mid-March. The yield is high, and the yield of roasted green tea per mu can reach 130 kg. (3) The dry sample of spring tea at the one-bud-two-leaf stage contains 3.1% amino acids, 23.4% tea polyphenols, and 3.9% caffeine, with a phenol-to-amino acid ratio of 7.5. When made into green tea, the color is green, the aroma is high and sharp, resembling chestnut fragrance, and the taste is mellow and sweet. If picked according to the fresh leaf raw material standard for Longjing tea and with emphasis on the grabbing, pushing, and rubbing techniques during the Huiguo process of Longjing tea making to make the finished tea flat and smooth, it is possible to process it into Longjing tea that meets the requirements in color, aroma, taste, and shape. (4) Both cold resistance and drought resistance are relatively strong, and the cutting survival rate is high. It is suitable for introduction in medium- and low-altitude green tea areas south of the Yangtze River. When planting, it is advisable to choose sunny slopes with deep soil layers and use double-row double-plant strip planting. In early spring, be careful to prevent the harm of late frost or "late spring cold."