Friday, April 24, 2009

How Long Jing Is Made

High grade Long Jing are still being processed by hand. This short video shows how Long Jing is hand made by workers. The first step is called Qing Guo. Workers process fresh tea leaves by hand in 80 to 100 celsius degree woks for 12 to 15 minutes. This step turns tea leaves into initial straight, flat shapes. The second step is to classify leaves into different categories. The third, and final step is called Hui Guo. Categoried leaves go through further process by hand in 60 to 70 celsius degree wok for 20 to 25 minutes. Workers apply different techniques to remove the tiny hairs and compress the leaves into final smooth, flat shape.

After watching this video, will you have more appreciation for the cup of Long Jing in your hand?

Thursday, April 02, 2009

China National White Tea Production Standard

The Chinese National White Tea Production Standard (GB/T 22291-2008) is effective starting March 1, 2009. This is the first national standard regulating white tea production. According to the standard, white tea can be classified into three categories: Silver Needle (白毫银针), White Peony (白牡丹), and Gong Mei (贡眉). Silver Needle can be further divided into two grades: Te Ji (特级), and Grade 1. White Peony and Gong Mei have four grades: Te Ji and Grade 1 to 3.

The standard outlines quality requirements of each grade ranging from criteria such as dry leaf appearance, aroma, liquor, taste, to leaf water content, dusty percentage, etc.

This standard is limited to traditional white tea. The production technique of new white tea, which was introduced in l968, is quite different from traditional white tea, and is not covered in this standard.