Hangzhou

Hangzhou, capital of Zhejiang province in eastern China, is famed for its poetic West Lake — a World Heritage site. Around the lake, the Longjing area with its hills of Shifeng, Meijiawu, and Wengjiashan is the cradle of one of China's most esteemed green teas.

Longjing (Dragon Well) has a history of over a thousand years, mentioned in Lu Yu's 'Classic of Tea' and once a tribute tea to the emperor. When the Qing emperor Qianlong toured West Lake, he anointed the '18 imperial tea trees' at Hugong Temple — a tale that made its fame immortal.

The mineral-rich weathered lakeside soil, mild humid climate, West Lake mist, and pure water give the tea its refined character. The saying 'Longjing tea, Hupao water' speaks of the harmony between the precious leaf and the celebrated spring.

Longjing leaves are pan-fired by hand with the 'ten great techniques' into flat, straight blades like a spearhead, jade-green in colour. The brew is a clear yellow-green, with a graceful scent of roasted rice and chestnut, a fresh taste and a soft sweet finish. Most prized is 'pre-Qingming' Longjing, picked before the Qingming festival.

A capital of scholars since the Southern Song, Hangzhou is steeped in refined tea culture; to savour Longjing by West Lake was the pleasure of poets and painters. The China National Tea Museum stands here too, honouring a thousand years of the way of tea.

Set in the Yangtze economic triangle near Shanghai, with excellent high-speed rail and air links, Hangzhou is both a tourism centre and a premium tea market. Genuine West Lake Longjing holds a geographical indication, commands very high value, and is always scarce each spring harvest.

The most prized Longjing is 'pre-Qingming' and 'pre-Guyu' (picked before those solar terms); the 'West Lake Longjing' core covers Shifeng, Longjing, Yunqi, Hupao and Meijiawu, with Shifeng tea regarded as the very top grade.

Genuine Longjing has flat, straight, jade-green leaves and a roasted-rice and chestnut scent, and holds the 'West Lake Longjing' geographical indication; authentic tea is scarce and costly. Brew at 80–85°C in a glass to watch the leaves 'stand', and drink it fresh within the year.