In ancient times, there was a saying that "oranges are born in Huainan and oranges are born in Huaibei", which explained the importance of planting environment and geographical location to tea quality. Many people also like to talk too much about the West Lake Longjing with a history of 1200 years. In fact, the current flat strip technology is Wenglong raw tea in the seventh year of Yongzheng in Qing Dynasty, which was created by combining Huizhou Dafang tea in three or four years of exploration and became tribute tea in Qing Dynasty. Therefore, the seventh year of Yongzheng is also regarded as the first year of West Lake Longjing, and it happened to be in the early 300 s when it was fully played. In the last few episodes of "The Empress of the Palace Fire" a few years ago, it was correct that Longjing was used in the cup for the part where Yongzheng vomited blood in the cup. Yongzheng Qianlong liked Longjing, but it was in the middle and late period of Zhejiang Longjing.
Off topic, I like the history of tea, so I often praise the authenticity of Pu 'er's Longjing, who just returned to West Lake. The key to distinguish West Lake Longjing is the authenticity of the place of origin. I'm used to comparing from the biggest differences:
1, the picking level, the picking of West Lake Longjing started with one bud and one leaf according to the ancient method. Longjing 43, which is now popularized, is more developed than Qunnai leaves, and one bud and one leaf are picked with the leaves. The length of the first picking is 2-3 cm, and the tea leaves are thick and symmetrical. Later picking can't keep up with artificial growth, so the tea is getting bigger and longer. Zhejiang Longjing generally starts from spores, and the length of the first harvest is generally less than 2 cm. Due to the price problem, there is not much investment in fertility. In the middle and late stage, tea leaves are usually pruned three times. There is another difference between early harvest and West Lake Longjing, that is, pedicels and spores are too short to be picked, and there is a well-known weight without pedicels.
This point is the most difficult to describe, that is, arrogance and prejudice in handling. West Lake Longjing is of good quality and high price, and it is not difficult to sell, which also causes West Lake Longjing to pay attention to taste and fragrance, while ignoring appearance and color. However, Zhejiang Longjing relies on the traditional wholesale and comprehensive retail mode, which requires higher appearance and market competition. So Zhejiang uses machines, West Lake uses hand-made machines, and other West Lakes also use machines. Zhejiang uses automata, and West Lake uses automata. Zhejiang stalls use automatic drying humidity and water content, which is even more deadly. Who creates perfection? West Lake tea farmers say that I have been frying tea tables for ten or thirty years, and I have dried 200 kilograms of tea and dried tea tables for a lifetime. Now tea farmers specialize in frying several kilograms of tea a year. Other West Lake Longjing fried tea is a holiday, and the whole family comes back to fry. Some people who only touch tea once a year do the same. Think for yourself. Therefore, in the contrast of appearance and color of dry tea, West Lake Longjing is not good-looking, with a little more colors, a little bigger strings and not only good luminosity, Zhejiang Longjing is good-looking, and Songyang tea is the best in appearance and color treatment.
The best way to evaluate tea is to drink soup tea. Longjing is not a futures. The value of Longjing lies in its flavor and taste. The beans are rich in flavor and not bitter. Others have said a lot about these characteristics. I'm talking about Longjing in Zhejiang. Longjing tea in Zhejiang is generally weak (middle and high grade, I don't touch late tea, and it will be over for me after a week of Qingming). There are many kinds of tea flavors, such as chestnut taro and Sichuan flavor.