Qiandao Yuye is produced on the shores of Qiandao Lake in Chun’an County, Zhejiang Province. Originally known as Qiandao Lake Longjing, its production method and name were later modified. It belongs to the green tea category. Created in 1982, while not a historic famous tea, it has become very popular due to its prominent white hairs (pekoe), flat and straight quality, and clear, uplifting aroma.
Qiandao Lake is an artificial lake characterized by narrow, winding riverbeds and a warm, humid climate that is exceptionally well-suited for tea cultivation. The spring tea here is delicate, tender, robust, and rich in pekoe, making it ideal for producing high-quality green tea. Developed as a modification of West Lake Longjing tea, it still retains its own distinct characteristics. Notably, it strictly requires a pluck of one bud and one leaf, with the bud growing longer than the leaf.
Qiandao Yuye has very high standards for tea plant quality, with strict regulations even for planting distances, pruning, and harvesting, which is precisely what creates its exceptional quality.
Production Method
After harvesting, the leaves must be withered for 6 hours until the moisture content drops to 70% before production can begin. The main processes include fixing (shaqing) and secondary pan-firing (huiguo), both of which are carried out using flat pans.
During the fixing process, the leaves are not only pan-fried but simultaneously rolled and shaped. The traditional techniques involve five distinct motions: shaking, guiding, pressing, grasping, and patting. The tea leaves are shaped until they are initially flat before moving on to the secondary pan-firing.
The secondary pan-firing requires the hands never to leave the tea, and the tea never to leave the pan. This meticulous process is how top-grade Qiandao Yuye tea—characterized by its lustrous, flat, even, and straight appearance—is crafted.
How to Brew Qiandao Yuye Tea
Transparent glassware is recommended so you can admire the tea leaves, though clay pots can also be used, albeit with less visual appeal. Brew with spring water at 85°C. The first infusion can be enjoyed after 3 minutes, adding 1 minute for each subsequent infusion. It can be steeped for about 4 infusions.