Information
Landmark: Longjing Tea PlantationsCity: Hangzhou
Country: China
Continent: Asia
Longjing Tea Plantations, Hangzhou, China, Asia
Overview
The Longjing Tea Plantations (龙井茶园, Lóngjǐng Chá Yuán), nestled in Hangzhou’s West Lake area of Zhejiang Province, rank among China’s most celebrated tea fields, where rows of emerald-green leaves ripple in the breeze.This region is famous for its Longjing, or Dragon Well, tea-a bright, nutty green prized around the world as one of the finest you can drink.These tea plantations produce exceptional tea and give visitors a close-up look at the age-old routines of cultivation, the careful hand-picking of leaves, and the quiet hum of production.First.The Longjing Tea Plantations sit west of West Lake, wrapping around Longjing Village and spilling over the green, terraced hillsides.Meijiawu, Longjing Village, and the West Lake area-where the air often smells faintly of fresh leaves-are among the best-known places for growing tea.Longjing tea, called Dragon Well in English, ranks among China’s “Top Ten Famous Teas” and is prized for its delicate floral notes and a clean, slightly sweet finish, like the scent of spring blossoms drifting on warm air.They named the tea after Longjing Village, where farmers have tended its bright green leaves for hundreds of years.Two.Longjing tea’s story stretches back more than 1,200 years, tracing its roots to the Tang Dynasty (618–907 AD), when its fresh green leaves first won favor in China.It rose to fame during the Qing Dynasty (1644–1912), especially when the emperor’s court began serving it as a royal tea.They say that during the reign of the Qianlong Emperor (1735–1796), he stopped in Longjing, sipped the fragrant green tea, and declared it the finest in the land.A royal nod helped put it on the map, much like a crown glinting in the sun draws every eye.Since then, Longjing tea has become a proud symbol of Hangzhou, poured into delicate porcelain cups at weddings, festivals, and other important gatherings.Number three.Tea plantations stretch across the hills and climb the mountain slopes, their neat green rows rippling like waves in the morning light.Neat rows stretch across the fields, their lush green tea leaves blanketing the hillside like fresh spring velvet.In spring, the hills turn a vivid green as fresh tea leaves are plucked, and tiny villages, each with baskets by the door, scatter across the landscape.Terraced plantations climb the hills in neat steps, guiding rainwater away while turning the fields into a patchwork of green that catches the eye.Terraces usually brim with rows of young tea bushes, while the hills around them stay green and alive, smelling faintly of fresh leaves.Number four.Longjing tea is prized for its smooth, flat leaves, each one hand-plucked in the crisp spring air between March and April.They pan-fry the tea leaves using an old, time‑honored method, locking in their fresh, grassy taste and the vivid green of spring leaves.Harvesting Process: Workers pluck the leaves by hand, choosing the youngest, tender shoots-soft as silk-as the most prized.The finest Longjing tea is picked around the Tomb Sweeping Festival in early April, when the leaves are still tender and bright green; this early harvest, known as pre-Qingming Longjing (清明前龙井), is prized as the very best.After they're picked, the leaves get a quick toss in a hot, dry pan to stop oxidation, locking in their bright green hue and the scent of freshly cut grass.Workers shape the leaves into their signature flat, smooth form, pressing each one until it lies perfectly even, then dry them and seal them snug in their packages.Five.Pre-Qingming Longjing, picked in the crisp air before the Qingming Festival in early April, is considered the finest of all.It has a light, sweet taste, like the hint of honey in warm tea, and people value it greatly.Qingming Longjing, harvested around the Qingming Festival in early April, is prized for its quality, though its flavor is a touch less delicate than the pre-Qingming variety-think a hint more warmth than the earlier, airy notes.Post-Qingming Longjing, picked after the Qingming Festival, carries a gentler aroma and a milder taste than the vibrant, nutty leaves gathered earlier.Number six.A trip to the Longjing Tea Plantations lets you step right into China’s tea culture, watch leaves being hand-fired in warm iron pans, and sip some of the freshest, most delicate tea you’ll ever taste.One highlight of the visit is joining a tea-picking session, where many plantations let you pluck fresh, tender leaves straight from the bushes, especially during the fragrant spring harvest.Stroll through the tea fields, chat with the farmers tending their rows, and feel the soft snap as you pick a fresh, tender leaf.Tea-making demonstrations let visitors watch every step, from plucking fresh green leaves in the cool morning air to the rhythmic hand-frying that gives the tea its final aroma.Watching these demonstrations offers a glimpse into the skill and deep tradition behind making Longjing tea, from the careful hand-firing of leaves to the faint, nutty aroma that rises with the steam.Some plantations invite you to tea-tasting sessions, where you can sip different Longjing varieties and nibble on sesame cakes or other traditional treats.It’s a wonderful way to savor the unique character of each tea, from the honeyed sweetness of oolong to the earthy depth of pu-erh.Tea Houses: After walking the misty rows of tea plants, many visitors settle into a quiet tea house, sip steaming cups of freshly brewed Longjing, and discover the story behind its cultural significance.Seven.Longjing tea holds a special place in Chinese tea culture, often poured into delicate porcelain cups at weddings, family gatherings, or lively festival celebrations.In Chinese society, tea carries deep symbolic weight, often standing for hospitality, respect, and a quiet sense of refinement-like the careful way steam curls from a freshly poured cup.Beyond its cultural roots, Longjing tea is prized for its health benefits, from its fresh, grassy aroma to the antioxidants swirling in every sip.Packed with antioxidants, vitamins, and minerals, it’s earned a reputation as a drink that’s good for you-like a warm cup that leaves a fresh, clean taste on your tongue.The number eight.Spring is the perfect time to see the Longjing Tea Plantations, especially during harvest from late March to early April, when fresh green leaves scent the air.This time of year, the fields hum with life as locals pluck tender tea leaves, and visitors get to feel the quiet thrill of joining the harvest.Autumn, from September to November, may not be peak season, but it’s calm and lovely-crisp air, gold leaves underfoot, and far fewer crowds.Nine.By taxi, it’s only a 15–20 minute ride from downtown Hangzhou to the Longjing Tea Plantations, with green hills starting to rise as you leave the city.In Hangzhou, most hotels will gladly set up a ride to the plantations, sometimes even calling a driver who knows the winding roads by heart.You can hop on a public bus to Longjing, but if you want to roll right up to the tea fields and smell the fresh leaves, a taxi’s usually the easier choice.On foot: If you’re close to West Lake, you can stroll up to the Longjing Tea Plantations, which sit on the green hills just beyond.Ten.Conclusion: If you love tea-or just want to soak in Hangzhou’s rich cultural heritage-don’t miss the Longjing Tea Plantations, where the air smells faintly of fresh green leaves.From the rolling green tea fields to the warm, fragrant glow of a traditional tea-ma.
