The altitude is the essential factor for quality tea. Tea garden located at higher altitude has a huge temperature gap between day and night. The cold environment at night keeps metabolism of tea tree low. Thus tea leaves can accumulate more substances and minerals to enhance its flavor and taste. The Shi Feng area is at the altitude of about 300m, whereas the rest of tea gardens in Xi Hu area are at altitude around 100m.  
However some of the tea gardens in other provinces of China are located at much higher altitude and they also produce so-called Long Jing. But their Long Jing quality is not as good as Shi Feng Long Jing. Under the circumstances, the altitude is not the primary factor that contributes to the quality of Shi Feng Long Jing.  

 

In Shi Feng Mountain, there are many different cultivars for making Long Jing. The most well-known cultivar is called Long Jing No.43. This cultivar is famous because of its sprouting season is shifted to 7-10 days earlier than other cultivars. In China, the earlier the Long Jing comes into the tea market, the better the selling price would be. Drinking the earliest harvested tea during spring is a customary culture that people are fond of. Therefore, cultivar No. 43 is highly appreciated by farmers because of it can generate higher income. This has driven to the situation that a lot of farmers removed local native cultivar and replanted cultivar No.43. As a matter of fact, early plucking can be carried out because of tea leaves grow faster. Just like the vegetable cultivated in the green house in order to promote a faster growth rate, it results in the taste of vegetable becomes thinner. The quality tea must be given sufficient time to grow slowly so that its flavor and taste becomes very rich.  

The most native local cultivar is called the mixed-cultivar. It is called mixed-cultivar because they consist of a few types of hybrid cultivar on account of random cross-breeding in the history. It was the first generation of tea planted by the ancestors of Long Jing area. In general, the mixed-cultivar produces much longer root than the modern cultivar like Long Jing No. 43. Because of this reason, the mixed-cultivar has a greater ability to absorb minerals from the ground. In addition, the growing rate of mixed-cultivar is slower than modern cultivar and the number of leave is also lesser. As a result, the taste and flavor of tea becomes very much superior compared to modern cultivar.   

 

Nowadays, only very limited number of old tea trees remains in Shi Feng Mountain and these are the mixed-cultivar. Shi Feng Mountain might have been the first place where tea is planted in the history of Long Jing. Some of tea trees are more than 100 years old. The old tree has much stronger and longer roots than young tree.   
Nevertheless there are mixtures of old tree and newly planted cultivar such as Long Jing No. 43 in Shi Feng Mountain. In order to make sure we obtain our desirable quality, we specify the type of tea tree from the highest altitude of tea garden at Shi Feng Mountain. We even made a reservation one year in advance so as to make sure we obtain the best quality material.   
We did not intend to go after the fame of Shi Feng. Our selection happens to be Shi Feng after we carefully investigate the essential factors that contribute to the quality Long Jing. Due to its fame, the price for Shi Feng Long Jing is very expensive. In fact, Long Jing tea from the 2nd and 3rd plucking is much cheaper. The 2nd and 3rd plucked tea consists of bigger leaves in length, uneven shape and size, and it gives less depth in taste and flavor, yet it has intense aroma and slight bitterness.  

We solely selected the first plucked Long Jing from old tree of mixed-cultivar that is planted at higher elevation in Shi Feng Mountain. This tea is suitable for customers who look for the fame with equally prestigious quality.     

 

Long Jing is a historical tea in China. The making of Long Jing was dated back to 1,500 years ago. It is said that Long Jing was already recorded early in Song Dynasty in the world’s first tea book, Cha-Jing (茶经, The Tea Scripture written by Lu Yu 陆羽). Once upon a time, it was named according to the name of mountains, 香林茶 (Xiang-lin-cha), 白云茶 (Bai-yun-cha), and 宝云茶 (Bao-yun-cha). Long Jing tea started to bloom during Yuan (元) and Ming (明) Dynasty. It was named as Long Jing since Song Dynasty. The name of Long Jing was well-known during late Qing Dynasty (清代). It is said that during the Qing Dynasty, Emperor Qian-Long (乾隆) visited the Shi Feng Mountain, and was served with a cup of Long Jing tea. He was very impressed with its beautiful appearance, elegant fragrance and mellow taste. The monk who served the tea explained and brought him to the tea garden. At that time, there were planted 18 tea trees. While the emperor was enjoying plucking the tea leaves, urgent news arrived saying the Queen Mother had fallen ill and urged the emperor to return to the palace. When the emperor visited the ill Queen Mother, the strong fragrance of tea leaves that he kept in his pocket attracted the Queen Mother’s attention. Without second a thought, he served the tea to the Queen Mother, and she fell in love with its pleasant taste and flavor. After drinking the tea for several times, the Queen Mother was cured. The Emperor was very grateful, and granted the 18 tea trees in Shi Feng Mountain as the Imperial Tea Tree. Since then, Long Jing became a tribute tea to emperors. Up to date, the 18 tea trees still remain at Shi Feng Mountain.
By far, Long Jing still hold its crown on the list of China Top Ten Teas. It has been appointed as the Nation Tea (国茶 Guo-cha), and was always selected as a gift tea served to foreign dignitaries. Year after year, tea connoisseurs endlessly seek for it and compete to obtain the best Long Jing in tea market. Its fame as the Queen of Green Tea is what every tea connoisseur is fond of.  

The original Long Jing is produced in Long Jing Village, which is situated at the shore of Xi Hu (西湖). In history, Long Jing was produced from five different areas, Shi Feng Mountain (狮峰山), Mei-jia-Wu area (梅家坞), Weng-jia Mountain (翁家山) Yun-qi area (云栖), and Hu-pao area (虎跑). Today, Long Jing is categorized into 4 different groups: namely 狮 (Shi), 梅 (Mei), 西湖 (Xi Hu, means West Lake), and Long Jing from other places is called Zhejiang Long Jing (浙江龙井). The tea growing area is surrounded with fog throughout the year. One of the essential factors for good Long Jing is the mellow taste. This taste originates from the amino acid called theanine. Young buds contain high level of theanine, but it is converted to polyphenol such as catechins when tea leaves receive sun light. On the other hand, less sunshine will preserve high levels of theanine in leaves as bio-conversion is not effectively taking place. The area is often covered by fog, which blocks the direct sun light on tea leaves.

Tea garden that consist of traditional mixed cultivar: The photo was taken at Shi Feng mountain.		The name "獅峰" means Shi Feng.

Besides, the soil has strong water holding capacity and good penetrating character; this is important to retain sufficient moisture in the soil. In addition, the soil is quartz sandstone, providing an acidic pH that is suitable for growing tea tree.  

During the early spring, one bud and one leaf or one bud with two leaves (which just starts to open up, called初展Chu-zhan) is hand-plucked. The length of bud is 2.5 – 3.0 cm. The length of bud is an indication reflecting the degree of delicacy (嫩度 Nen-du) of tea leaves:

Our product is the first grades, the length of brewed leaves including the bud is below 3cm.
During the early spring, one bud and one leaf or one bud with two leaves (which just starts to open up, called 初展 Chu-zhan) is hand-plucked. The length of bud is 2.5 – 3.0 cm. The length of bud is an indication reflecting the degree of delicacy (嫩度 Nen-du) of tea leaves: Relationship between the size of bud and its grade Our product is the earliest plucked mixed cultivar. Thus the length of brewed leaves including the bud is below 3cm. The plucking is carried out at the earliest possible time to harvest the young shoots. It is said that the best time to harvest the best quality of Long Jing is before 清明 (Qing Ming, occurring on April 4 (leap years) or April 5 (other years) of the Gregorian calendar), the product is named as 明前茶 (Ming-qian Cha). Subsequently, tea harvested before Grain Rain (谷雨) is considerably good quality; it is named 雨前茶 (Yu-qian Cha). In a day, even an expert can only manage to harvest as much as 1.0 - 1.5kg of young shoots. In any event, 0.5kg contains about 60,000 pieces of young shoots. In addition, the tea leaves must be carefully selected during plucking:

1. Pick the bud and leaf of the same size, in even and orderly form
2. Do not pluck together with the long stalk
3. Do not pluck bud/leaf in purple color
4. Do not pluck bud and leaf which is damaged by plant disease
5. Do not pluck the tiny leaf attached to bud.

After plucking, the leaves are transferred to a cool indoor place. During sunny days, usually in the spring season, the tea leaves are spread out evenly to form a thin layer (3 – 5 cm) and left to wither for 6 – 12 hours without turning or mixing. But if the leaves are plucked after the rain or carry lots of dew, the tea leaves are spread out to form a much thinner layer, then lightly turned and mixed for 2 – 3 times. It must be carried out with much care and attention and so as not to damage the leaves (damaged leaves will turn red and affect the quality of the end product). During this period, the water content is vaporized from fresh leaves until it is reduced to about 70%. The spreading causes the leaves to emit a greenish grassy smell, reduce the bitterness and astringent taste, increase amino acid relative concentration which improve the briskness of its liquor. Besides, it helps to avoid leaves becoming lump during frying. It improves the quality of tea made; as the color remains a delicate green with a smooth and sleek appearance.

Mr. Kim and his wife. They are the one who produce Shi Feng Long Jing for us.		Most tea graden at Shi Feng mountain is situated on rocky environment.