Kaihua Longding Tea
Kaihua Longding Tea Attributes
Leaf Shape
Tight, straight and beautiful, just like "a blue dragon coiling around white clouds"
Liquor Color
White hair revealed, silver green hidden emerald
Fragrance
Fresh and refreshing
Taste
Fresh and sweet aftertaste
Brewed Tea Leaves
Evenly formed
Table of Contents
Learn More about Kaihua Longding Tea
Kaihua Longding Tea Introduction
Kaihua Longding is a newly created famous tea, belonging to the high mountain cloud tea among green teas. Due to the suitable climate and fresh air in the main producing areas, the Kaihua Longding tea produced has a special fragrance. Kaihua has a long history of producing good tea. According to historical records, it was one of the main producing areas of tribute tea in the fourth year of Chongzhen in the Ming Dynasty.
Kaihua Longding Tea History
Kaihua Longding Tea was created in 1959, but was aborted for a time and re-launched in 1979. The tea was awarded the Zhejiang Province Famous Tea Certificate in 1982, the title of “National Famous Tea” in 1985, the gold medal at the first China Agricultural Expo in 1992, the title of “Top Ten Famous Teas in Zhejiang Province” in 2004, and the title of “China Well-known Trademark” in 2011.
Kaihua Longding Tea Origin
Dalong Village in Qixi Town, Kaihua County, Quzhou City, Zhejiang Province, Shier Mountain in Suzhuang Town, and Baiyun Mountain in Xikou Township
Kaihua Longding Tea Production Process
Longding bud tea is harvested three times a year, spring tea, summer tea, and autumn tea. Kaihua Longding is generally harvested before Qingming Festival, and healthy fresh leaves with one bud and one leaf or one bud and two leaves are selected. The raw materials are mainly one bud and one leaf, and purple buds, diseased and insect-infested leaves, and frozen leaves are not picked. The fresh leaves are carefully picked (removing the opposite leaves and fish leaves), and spread out according to the length and tenderness of the buds and leaves, so as to keep the buds and leaves evenly dehydrated and facilitate graded frying. After the fresh leaves are picked, they are spread out, withered, rolled, initially baked, sorted, and (low-temperature) dried. After the Longding tea is fried, it is still a cylinder, with a light head and heavy feet, so after the Longding tea is brewed, the roots will stand upright.
Kaihua Longding Tea Purchase Guide
Kaihua Longding tea produced in Huangnichayishan, Dalong Village, Qixi Town, has better quality. The tea before Qingming Festival in spring is the top-quality Longding tea, with the best quality and the most expensive price; the quality of autumn Longding tea is second; summer tea is not as good as spring tea and autumn tea. In addition, Kaihua Longding finished tea is divided into three grades: special, first and second grades.
Kaihua Longding Tea Quality Identification
◎ When the best Kaihua Longding tea is viewed under the light, the buds are bright, small and tight. ◎ The best Kaihua Longding tea has the fragrance of orchid and chestnut, especially the orchid fragrance.
Kaihua Longding Tea Brewing Method
It is best to brew the beautiful and green Kaihua Longding tea in a transparent glass cup, so you can enjoy the tea while brewing it. First pour boiling water of about 80℃ into the glass cup, and then put the tea leaves in (water first, then tea). Don’t rush to taste the tea after putting the tea in. You need to wait until the bud tip slowly sinks from the water surface to the bottom of the cup, the leaf buds unfold, the green leaves embrace the tender buds, and stand upright in the cup like a golden spear, and the subtle fragrance comes to your nose. This is the best time to taste the tea soup.
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