Kaihua Longding tea, often referred to as Longding tea, is produced in Kaihua County, Zhejiang, and belongs to the green tea category. Known for its robust buds with visible downy hairs, refreshing taste, and an aroma reminiscent of blooming orchids, Kaihua Longding tea is a favorite in the tea market. Although its history is relatively brief, its exceptional quality has made it a renowned tea from Zhejiang and drawn considerable attention in the Chinese tea market.
Origin and Characteristics of Kaihua Longding Tea
The main production area of Kaihua Longding tea is in Kaihua County, with the highest quality harvested from Baiyun Mountain in Qixi Township. Teas produced in townships such as Suzhuang, Changhong, and Zhangwan are also of exceptional quality. As a strip-shaped green tea, its appearance is tightly rolled, straight, and delicate with a vibrant green color. When brewed, it releases an orchid-like aroma that lingers persistently. Some even describe the floral fragrance of Kaihua Longding tea as having notes of roasted chestnut, which is quite unique. Premium grades of this tea will stand upright like “golden spears” in the water before gently settling to the bottom of the cup. However, such top-tier teas are rare to come by and come with a hefty price tag.
Production Craft
Teas harvested around Qingming and Guyu are considered the best. The raw materials consist of one bud and one leaf, or one bud and two leaves; mature leaves and rain-soaked leaves are discarded. After harvesting, the leaves undergo sorting before processing. The production steps include fixing (shaqing), rolling, initial drying, strip-shaping, and final drying.
How to Brew Kaihua Longding Tea
Use spring water or stream water. Water temperature should be 80 to 90 degrees. The tea-to-water ratio is 1:40; use 2.5 g of Kaihua Longding tea for a 100 ml teapot. Steep the first brew for 3 minutes, and add 40 seconds for each subsequent brew. Finish drinking within 30 minutes of brewing, otherwise it can easily become bitter and astringent.