Lung Ching PreQing Ming High Grade

Imitated, falsified, never equaled, authentic Lung Ching is one of those astonishing wonders of the world of tea that has captivated enthusiasts of the finest green tea for generations. Not without reason, the very Lu Yu (733–804 AD), author of the first written treatise on tea, already mentions it as a drink of worship.

Lung Ching is cultivated near Hangzhou, capital of Zhejiang, an area known for its magnificent West Lake (Xi Hu). The protected designation of origin covers an area of approximately 168 km². The original location was the hills around the town of Longjing, although today the area has expanded into three zones: Shi Feng, Mei Jia Wu, and Xihu. There are subtle differences in the overall elegance of these teas depending on the terroir.

A temperate climate (average 16 ºC), good rainfall, humid air, mist, altitude, and the Longjing 43 cultivar do the rest to ensure the supreme quality of the plants in the field.

As for the meticulous artisanal work involved in producing this tea, everything begins with a harvest carried out in three stages that already define the final quality: Pre-Qingming (late March to April 5), Pre-Guyu (April 6 to 20), and Post-Guyu (April 21 onwards). After winter, as the weather becomes milder and warmer, the leaves begin to grow on the bushes.

When the buds reach a size of between 1 and 2 cm in length, it is time to begin harvesting, taking only the buds and adjacent leaves that are no larger than them.

It is at this point that the buds contain a higher concentration of theanine, which is converted into polyphenols through the action of sunlight, greatly enhancing the sweetness of the infusion.

The standardization system established by the designation of origin has seven quality grades: from the superior (Qiqiang) and the special (Queshe) down to five others in descending order. For Qiqiang, between 70,000 and 80,000 buds and the first leaf are required to produce 1 kilogram of finished tea.

The creators of Lung Ching are true masters of their craft. Apprentices need three years to master the 10 different and precise hand movements and the correct pressure to apply to the leaves during wok roasting, shaping them into flat folds and giving them a vivid green color to achieve the majestic flavor of Lung Ching.

A skilled artisan can produce 1 kilogram per day of the finest Lung Ching. All this artisanal work explains why we are dealing with a truly admired and exceptional jewel.