Taiwanese Longjing tea is produced in Sanxia District, New Taipei City, and belongs to the green tea category. Initially inspired by mainland Longjing, after 50 years of development, its flavor, production process, and appearance have become significantly different from mainland Longjing tea.
Taiwan Longjing Tea: Taiwan's Specialty Green Tea
Taiwan Longjing was originally modeled after West Lake Longjing production methods. Through years of development, it is now vastly different from Chinese Longjing. First, the tea tree varieties used are Qingxin Gancao and Qingxin Oolong, which differ from the mainland’s clump varieties. In terms of appearance, Taiwanese Longjing tends to be sword-shaped, whereas mainland Longjing is typically flat and leaf-shaped.
Brewing Method
Taiwanese Longjing tea is a green tea, and its brewing method differs from that of oolong tea. Water temperature should not be too high, otherwise it will damage the tea compounds and cause bitterness. The optimal temperature is 75 to 80 degrees Celsius. When brewing, do not pour water directly onto the leaves; instead, pour it along the rim of the pot. The tea-to-water ratio is 1:50, meaning 2 grams of tea for a 100ml pot. Steep for 2 minutes for the first infusion, and add 1 minute for each subsequent infusion. It can be brewed about 3 to 4 times.