Basic Introduction to Bikou Longjing

Bikou Longjing belongs to the Green Tea category. It is produced in Bikou Town, Wencounty, Gansu Province. This region borders Sichuan and has a mild climate suitable for Tea tree growth. Located in the southeast of Wencounty, Bikou Town is covered with dense forests of trees and shrubs, as well as large areas of lush grasslands, earning it the nickname of Gansu's “Little Jiangnan.” Tea cultivation in Liziba, Bikou Town, began during the Qing Dynasty's Daoguang period, and there are still old tea trees over 100 years old in the tea gardens. The slopes of Bikou are ideal for tea cultivation, with misty conditions, ample diffused light, a mild and humid climate, and significant diurnal temperature variation, which helps accumulate dry matter and enhances the tea's flavor.

Nutritional Value

1. Stimulating Effect: The caffeine in tea can stimulate the central nervous system, helping to invigorate the spirit, improve mental clarity, relieve fatigue, and increase work efficiency.

2. Diuretic Effect: The caffeine and theobromine in tea have a diuretic effect and can be used to treat edema and water retention tumors. The detoxifying and diuretic properties of sugared Black Tea can be used to treat acute jaundice hepatitis.

3. Cardiotonic and Muscle Relaxant Effects: Caffeine has cardiotonic, muscle relaxant, and bronchodilator effects, capable of relieving bronchospasm, promoting blood circulation, and serving as an excellent auxiliary treatment for bronchial asthma, cough suppression, and myocardial infarction.

4. Anti-Atherosclerotic Effect: Both tea polyphenols and vitamin C have blood-circulation-enhancing and anti-atherosclerotic effects. Regular tea drinkers tend to have lower incidences of hypertension and coronary heart disease.

5. Antibacterial and Antifungal Effects: Tea polyphenols and tannins act on bacteria, coagulating their proteins and killing them. They can be used to treat gastrointestinal diseases like cholera, typhoid, dysentery, and enteritis. Concentrated tea can be used to disinfect and heal skin sores, ulcers, and wounds. Tea also has therapeutic effects on oral inflammation, ulcers, and sore throats.

6. Weight-Loss Effect: Multiple compounds in tea, including caffeine, inositol, folic acid, pantothenic acid, and aromatic substances, can regulate fat metabolism. Particularly, oolong tea has a good effect on protein and fat decomposition. Tea polyphenols and vitamin C can lower cholesterol and lipids, making tea drinking beneficial for weight loss.

Product Characteristics

Bikou Longjing is made using the manufacturing method of Longjing tea, with the careful hand-picking of tender buds and leaves. The finished tea is flat in shape, with a jade-green color, a yellow-green liquor, a high aroma, a rich and refreshing taste, and good durability when brewed. Bikou Longjing has become a source of pride for the locals as a famous local tea brand in Gansu.

History and Folklore

Longjing tea production started during the Song Dynasty and became more popular during the Ming Dynasty. Tea harvested before the Qingming Festival is known as “Mingqian” tea, while that harvested before the Grain Rain is called “Yushu” tea. There is a saying that “Yushu is top quality, and Mingqian is a delicacy.” When brewing Longjing tea, one sees the buds standing upright, the liquor clear and fresh, and the fragrance spreading widely. The best quality is achieved with a combination of one bud and one leaf, commonly referred to as “one flag and one spear.”

Manufacturing Method of Bikou Longjing

The Firing Technique for Longjing Tea: Proper control of heat is crucial when frying Longjing tea. If the heat is too high, the edges of the tea leaves may scorch and form spots, producing a burnt taste that impairs the quality. If the heat is too low, the stems may turn red, and the tea leaves will become reddish, also affecting the quality.

During the frying process, if the tea leaves glide smoothly without sticking to the pan, it indicates appropriate heat. If the leaves do not rise and there is a loud popping sound, this indicates excessive heat and a need to reduce the temperature immediately. If there is no popping sound and the leaves still do not rise, this indicates insufficient heat and a need to increase the temperature immediately. When making Longjing tea, whether it is the initial frying or the final polishing, the heat must be flexibly adjusted based on the size and maturity of the raw materials and the extent of moisture loss during the process.

Serving Suggestions

Longjing: Bottom-Down Brewing Method

1. Prepare a porcelain lidded cup (in this example, about 150ml), warm the cup, and add an appropriate amount of Longjing tea leaves.

2. Add a small amount of appropriately warm water.

3. Lift the brewing cup and gently swirl to ensure the tea leaves are fully moistened and allowed to naturally unfold.

4. Once the leaves begin to unfurl, top up the cup with hot water almost to the brim.

5. Allow the tea leaves to release their flavors into the water.

6. Use the lid to slightly stir the tea, ensuring even extraction of flavors.

7. Pour the tea into small cups for tasting.