Long jing tea is a traditional produced tea of China which originated from Hangzhou, the capital city of Zhejiang Province. It is pan-roasted green tea which is generally produced manually.
Highly qualitative long jing tea has earned the title as “China Famous Tea”.
How it is made?
Just like hyson tea, long jing tea is made from unbroken leaves.
Once the leaves are plucked, they are graded into different categories based on their quality. These leaves are separately roasted on a pan; different temperature is needed to roast leaves of different grade.
Roasting is done to prevent oxidation. However, the leaves experience minimal oxidation as compared to oxidation of leaves of black tea and oolong tea.
Although made by hand, the consistency in the taste of Long Jing tea comes from years and years of experience. The process of making the tea completes in following steps,
How is it different from other tea?
Long jing tea is different from other tea on several ways. Its basic features are given below.
- Structure of Tea Leaves – Flat, folded and unbroken
- Taste after brewing – Sweet and gentle
- Oxidation of tea leaves – Minimal as compared to oxidation of black tea and oolong tea
- Process of oxidation – Takes place on special made iron fry-pan and heat is manually controlled
- Growing condition – Microclimate of Hangzhou; the climate is moderate and it rains plentiful around the year there
- Peculiar feature – The leaves can be eaten after brewing
- Price – Considered as one of the most expensive teas
How to prepare long jing green tea?
What you will need?
- A pot filled with water; the water should be of temperature around 80oC
- A long transparent glass; transparent glass is suggested to enjoy the making of tea
- 2 tablespoon of tea leaves (around 3-4 gm)
Steps involved in making long jing tea
- Put the tea leaves in the long glass.
- Fill 1/4 of the glass with warm water.
- Pick the glass up. Then gently and carefully rotate the glass anti-clockwise. Continue for 30 seconds or more.
- Place the glass on the table and add more water. Don't fill the entire glass but only 3/4 part.
- Now patiently wait and watch for the leaves to sink. It might take around 1.5-2 minutes for all leaves to sink.
- Your tea is ready once 80-90% of the leaves sink. But you can wait until all the leaves sink.
- Once you start drinking, don't finish all of your tea. Drink only 1/3 part of the tea and refill your cup.
- Wait for few seconds and your tea is ready once again.
- You can eat the leaves after infusion (if you like).
Benefits of long jing tea
It has adequate caffeine, approximately 33.27 mg per serving which is enough to activate your brain without any jitters and hype. In addition, l-theanine found in the tea helps in releasing stress from mind as well as body. 
It also has high amount of polyphenol Epigallocatechin-3-gallate (EGCG); nearly 41.48 mg. EGCG prevents our body from bacterial infection. It also prevents tooth decay and other oral problems including cancer. 
Green tea is not considered pregnancy friendly. 
If you are under medication, consult your doctor before consuming green tea because green tea can interact with various drugs.