Longjing tea is renowned for its "four perfections": vibrant color, rich aroma, mellow taste, and beautiful form. Therefore, to enjoy a good cup of Longjing, one must learn how to select it.
In the process of selecting Longjing tea, "color" is the most crucial factor. Generally, the more vibrant and lustrous the green color of the Longjing tea, the more intense its aroma and the sweeter its taste. Therefore, when selecting Longjing, the first step is to examine its dry appearance, which is professionally referred to as "dry inspection." High-grade Longjing tea has a flat, straight, and pointed shape, with uniform size and a tender, glossy green color. Looking at individual buds and leaves, the standard is that the bud should be longer than the leaf or parallel to it, and it should not be covered with white down. Secondly, when selecting Longjing, one must also observe its condition after brewing, which is called "wet inspection." Good Longjing tea, when brewed, should have a pale green, clear, and bright liquor. The leaves should be relatively uniform in shape, floating in the bottom of the cup in their original, whole form. Furthermore, the taste of the tea is an important criterion for distinguishing its quality. Good Longjing tea has a pure and elegant fragrance, a fresh, mellow, and sweet taste, and no astringent or bitter aftertaste.
Longjing tea is generally brewed in a glass cup with boiling water at around 85°C. The ratio of tea to water should be appropriate, typically 1:50 (1 gram of tea to 50 milliliters of water). When brewing, first pour one-third of the water into the cup to allow the tea to steep. Once a faint aroma is released, add water along the edge of the cup until it is about seven-eighths full. This brewing method produces a tea that is neither too strong nor too weak, with a fresh and mellow taste and tender green leaves. It is crucial to avoid using boiling water to brew Longjing, as it will destroy the chlorophyll in the tea, turning it yellow; the polyphenol nutrients in the tea will also oxidize at high temperatures, causing the liquor to yellow; and many aromatic substances can easily volatilize at high temperatures, reducing the tea's fragrance. Additionally, when drinking Longjing tea, it is important not to wait until the water is completely gone. When the first cup is two-thirds finished, more water should be added for a second cup. This helps to maintain a consistent concentration of the tea liquor.