Longfeng Tea is produced in Zhuxi County, northwest Hubei Province. It is a historically renowned tea that was restored to production in 1973. The name originates from its production area and the slender, pointed shape of its leaves.
“Bamboo conceals the tea trees, streams enrich the fragrance,” the environment for growing Zhuxi tea is uniquely advantageous. Longfeng Tea comes from the Longwangya area in Zhuxi County. The tea gardens are nestled among mountains at an altitude of 700-1200 meters. Surrounded by lush green mountains often shrouded in mist, with clear streams crisscrossing through, the region enjoys distinct seasons, with an annual average temperature of 14.5°C, an annual rainfall of 1046.1 millimeters, and an average monthly rainfall of over 100 millimeters between March and October. The soil is of the yellow-brown loam type, deep and loose, making it ideal for tea tree growth. In November 2006, it was awarded protection as a Geographical Indication Product of China.
The history of tea cultivation in Zhuxi County spans over a thousand years, with ancient tea gardens dating back to the Song Dynasty still existing within its borders. According to historical records in “The Book of Documents” and “Records of Huayang Kingdom,” Zhuxi was a source of tribute tea. Empress Wu Zetian of the Tang Dynasty had a particular fondness for Zhuxi tea, which then became a required tribute to the imperial court in subsequent dynasties. There are ancient legends about Dragon Cave Zhuxi Tea, and Emperor Zhu Yuanzhang of the Ming Dynasty, after tasting Zhuxi tea, left behind the beautiful verse, “Water from myriad rivers, tea from Chu's Zhuxi.”
The picking standard for Longfeng Tea is one bud and one leaf just beginning to unfurl, with the full length of the shoot not exceeding 3 centimeters. The shoots must be uniform, clean, and robust, excluding purple buds, diseased or insect-damaged shoots, frost-injured leaves, and rain-soaked leaves.
The traditional processing method for Longfeng Tea includes: spreading, pan-firing, initial kneading, second pan-firing, re-kneading, and drying. Spreading: After strictly removing unqualified shoots and foreign matter, the fresh leaves are spread out for 3 to 4 hours before processing. Pan-firing: High (180°C-200°C) and low (120°C-150°C) temperatures are used in two continuous pans. Once the pan reaches the required temperature, 1 to 1.5 kilograms of fresh leaves are added, processed for about 3 minutes, and then transferred to the lower-temperature pan for another 2 to 3 minutes before cooling. Initial kneading: Hand kneading lasts for 5 minutes until the tea juice oozes out and the leaves curl slightly into strips. Second pan-firing: The kneaded leaves are placed in a pan heated to 120°C, continuously turned and tossed for around 5 minutes until the grassy smell dissipates and the tea fragrance emerges. Re-kneading: After the second pan-firing, the leaves are cooled and then re-kneaded for approximately 5 minutes. Drying: The re-kneaded leaves are placed on a bamboo tray heated to around 60°C for drying. Every 3 minutes, the leaves are stirred. As the tea dries, the temperature is gradually lowered until the leaves are thoroughly dried.
The mechanical processing method for Longfeng Tea includes: pan-firing, kneading, initial drying, shaping, and final drying. Pan-firing: A 6CS40 continuous pan-firing machine is used, with a pan-firing temperature of 180°C-200°C. One to 1.5 kilograms of fresh leaves are processed for 4 to 5 minutes until the grassy smell disappears, tea fragrance emerges, the leaves become soft, slightly sticky, can be formed into a ball when pressed, but disperse when released, and the moisture content of the pan-fired leaves reaches 56% to 58%. After exiting the machine, the pan-fired leaves are quickly cooled to preserve their green color and prevent yellowing. Kneading: A 6CR35 kneading machine is used, with the principle of “light, heavy, light” to maintain the integrity of the shoots and prevent the loss of downy hair. The container should be filled to eight-tenths capacity, and kneading continues until the shoots are mostly shaped into strips and tea juice slightly oozes out. Initial drying: A 6CH2 dryer is used, with an inlet temperature of 100°C-120°C and a thickness of 1.5 to 2 centimeters. The leaves are lightly turned during this process, which lasts 8 to 10 minutes, until they are about 70% dry. Shaping: A specialized shaping table is used, heated to 80°C-100°C, where the tea is shaped using techniques such as straightening, pulling, and rolling. This process lasts about 30 minutes until the moisture content reaches around 10%, after which the tea is cooled. Final drying: A specialized aroma-enhancing machine is used, heated to 60°C-80°C, with a layer thickness of 2 to 4 centimeters. Drying continues until the leaves can be ground into powder by hand, indicating a moisture content below 5%. The leaves are then cooled, packaged, and stored.
The quality characteristics of Longfeng Tea are: a bright green color, slender, pointed leaves, a clear, bright green infusion, a fresh, fragrant, and lasting aroma, a rich, mellow taste with a sweet aftertaste, and even, bright green leaves when steeped.