Dàfú lóng jǐng · new.thetea.app

Dàfú Lóng Jǐng (大佛龙井, Dàfú lóng jǐng) is the largest regional brand of Longjing-type tea outside the famous West Lake zone, produced in Xinchang County, Zhejiang Province. The name combines two images: “Dafo” (大佛, “Great Buddha”) — a reference to the famous Buddhist temple Dafosi (大佛寺) in Xinchang, and “Long Jing” (龙井, “Dragon Well”) — indicating its belonging to the Longjing technological school. With tea garden area of 153,000 mu (over 10,200 hectares), Dafu Long Jing is one of the most extensive tea projects in Zhejiang and a key representative of the “Yuezhou Production Zone” (越州产区, Yuèzhōu chǎnqū) — one of three official Longjing tea production zones alongside West Lake and Qiantang.

1. Classification and Origin:

Type: Green tea (non-oxidized). Belongs to flat pan-fired green teas (扁形炒青绿茶, biǎnxíng chǎoqīng lǜchá) of the Longjing type.
Category: Product of Protected Designation of Origin (原产地保护, 2003). Well-known Trademark of China (中国驰名商标, 2010). Production is regulated by group standard T/CTSS 42-2022 “Dafu Long Jing Cha”. Since 2025, an innovative “three labels” system (三大标签) is in effect — certification by origin, ecology, and premium quality.
Origin: China, Zhèjiāng Province (浙江, Zhèjiāng), Shàoxīng City (绍兴市, Shàoxīng Shì), Xīnchāng County (新昌县, Xīnchāng Xiàn). The production zone is part of the “Yuezhou Production Zone” (越州产区) — one of three official Longjing tea zones. The terroir core consists of high-mountain tea districts in Huishan Township (回山镇), Shuangcai Township (双彩乡), Jingling Township (镜岭镇), Shaxi Township (沙溪镇), and Chengtan Township (澄潭镇).
Geographic coordinates: Approximately 29°30′ North latitude, 120°55′ East longitude.

2. History and Cultural Significance:

History: Unlike Xi Hu Long Jing with its thousand-year history, Dafu Long Jing is a young brand created in the 1990s as a targeted project for developing regional tea economy. In the 1980s, Xinchang tea growers began scientific work to create a new type of flat green tea adapted to local high-mountain raw material. By the early 1990s, the “Dafu Long Jing” brand was developed and launched, named after the famous Buddhist temple Dafosi — Xinchang’s main attraction.

According to local legend, the tea’s name is connected to a vision: a woman saw the Great Buddha in a dream, picking tea shoots and brewing tea. The next morning she collected leaves near the temple and prepared a beverage of amazing taste — thus was born the “Great Buddha’s tea” (大佛茶).

Rapid growth: in 2003 — protected designation of origin; in 2010 — well-known trademark of China. By the 2020s, tea garden area exceeded 153,000 mu, and the brand became one of the most recognizable in the “Longjing” tea category outside the West Lake zone.
Name:
- “Dafu” (大佛) — “Great Buddha”: reference to Dafosi temple (大佛寺) in Xinchang, where one of the largest stone Buddhas in southeastern China is located.
- “Long Jing” (龙井) — “Dragon Well”: indication of belonging to the Longjing technological school of flat pan-fired teas.
Cultural significance: Dafu Long Jing is an example of successful regional brand-building: tea that grew from a government project to develop rural economy became a nationally recognized brand in three decades. It demonstrates that the “Longjing” tradition is not a West Lake monopoly, but an entire school uniting producers throughout Zhejiang.

3. Botanical Description and Raw Material:

Variety / Cultivar: Predominantly high-mountain cultivars of Camellia sinensis var. sinensis, including Wūniú Zǎo (乌牛早, Wūniú Zǎo) — an ultra-early variety allowing harvest to begin in March, and other local varieties adapted to acidic soils and mountain climate. Young shoots from ecologically clean plantations (高山无公害良种茶园) are used.
Harvest: Early spring harvest, with emphasis on pre-Qīngmíng batches (明前茶). Principle: “early, tender, diligent” (早、嫩、勤, zǎo, nèn, qín) — harvest begins as early as possible, raw material used is maximally tender, sorting performed maximally carefully.
Harvest standard: “Three labels” system (三大标签, 2025):
- Origin label (原产地标签): Tea from Xinchang’s core zone, basic quality guarantee.
- Ecological label (生态标签): From certified ecological (or “digital”) tea gardens of county level and above.
- “Premium” label (精品茶标签): Compliance with group standard T/CTSS 42-2022 at “精品” level — highest quality.
Raw material requirements: Tender, uniform shoots without damage. Processing — on the day of harvest.

4. Terroir and Cultivation:

Topography: Eastern Zhejiang hilly-mountainous zone (浙东丘陵山区). Tea gardens are located on hillsides and mountain slopes.
Growing altitude: 200–700 meters above sea level. Best batches — from high-mountain gardens (above 400 m).
Climate: Subtropical monsoon. Average annual temperature — 15–16°C, annual precipitation — 1400–1800 mm. Many foggy days, abundance of diffused light (漫射光). Conditions favoring accumulation of amino acids and aromatic compounds.
Soils: Yellow clay-sandy soils (黄泥沙土) and “ash” soils (香灰土, xiānghuī tǔ) — loose, fertile, acidic, rich in minerals. Similar soil type occurs in the core zone of Xi Hu Long Jing, ensuring similar conditions for flavor formation.
Difference from West Lake zone: Xinchang is located east and more mountainous than Hangzhou. More pronounced topography and greater plantation altitude produce tea with more substantial, “robust” shoots compared to the more refined West Lake raw material.

5. Production Technology:

Dafu Long Jing technology follows the classical Longjing school — the same “ten hand techniques” (十大手法, shí dà shǒufǎ) as Xi Hu Long Jing: tossing (抖, dǒu), overlaying (搭, dā), pressing (捺, nà), swinging (甩, shuǎi), pushing (推, tuī), clasping (扣, kòu), spreading (拓, tuò), pressing down (压, yā), grinding (磨, mó), and rubbing (搓, cuō).

Spreading and withering (摊放 — tānfàng): Fresh raw material is spread for brief withering.
Kill-green and shaping (杀青 — shāqīng): Pan-firing in a heated wok with simultaneous formation of flat shape. “Ten hand techniques” are applied to give tea leaves the characteristic Longjing silhouette.
Cooling (摊凉 — tānliáng): Intermediate cooling and moisture redistribution.
Final drying and “polishing” (辉干 — huīgān): Final pan-firing at reduced temperature, fixing shape, aroma, and luster.
Sifting and sorting (分筛整形 — fēnshāi zhěngxíng): Final sorting by size and removal of fragments.
Special technology for top batches: The highest “精品” level undergoes an additional stage — low-temperature grinding on granite millstones (花岗岩石磨低温研磨提香), which enhances and “refines” the aroma.

6. Organoleptic Characteristics:

Dafu Long Jing is released in two versions, differing in color and flavor profile:

“Green version” (绿版, lǜbǎn): More green, less yellow. Color — tender green, fresh and bright (嫩绿鲜润). Aroma — pure green freshness with chestnut and fruity overtones (清香持久，栗香与果香显著). Taste — fresh, delicate, lighter.

“Yellow version” (黄版, huángbǎn): More yellow, less green. Color — yellow-green, warm. Aroma — higher and more intense (香高味浓). Taste — more dense, with pronounced chestnut-fruity aftertaste. Closer to the style of classic “aged” Long Jing.

Dry leaf appearance: Flat, even tea leaves of Longjing formation. Dàfú shoots are more substantial and robust (肥壮, féizhuàng), with more pronounced pointed tips (尖削挺直, jiānxiāo tǐngzhí) than the more “elegant” Xi Hu Long Jing.
Dry leaf aroma: Delicate aroma of young buds (嫩香, nèn xiāng), orchid note (兰花香), chestnut roasting (栗香).
Taste: Fresh and brisk (鲜爽, xiānshuǎng), mellow-sweet (甘醇, gānchún). Aftertaste — returning sweetness.
Liquor color: Yellow-green, bright and clear.
Spent leaves: Tender, uniform shoots, unfolded from flat tea leaves.

7. Chemical Composition:

High-mountain origin and abundant diffused light ensure favorable ratio of amino acids and polyphenols:

Polyphenols (catechins): Significant content — provides antioxidant potential and taste structure.
Amino acids (including L-theanine): Elevated content — result of high-mountain origin and abundant diffused light. Determines freshness and sweetness.
Alkaloids: Caffeine — moderate content. Theobromine, theophylline.
Vitamins: Vitamin C, B-group vitamins.
Minerals: Potassium, magnesium, zinc, manganese — profile determined by yellow clay-sandy soils.

8. Health Properties:

Antioxidant action: Catechins neutralize free radicals. High-mountain origin enhances antioxidant potential.
Tonic effect: Caffeine and L-theanine provide gentle alertness.
Cooling action (清热消暑): Traditionally recommended in hot weather.
Digestive improvement (消食): Polyphenols stimulate fat breakdown.
Important: the listed properties are based on publicly available data and are not medical recommendations.

9. Brewing:

Water temperature: 85–95°C — Dafu Long Jing, thanks to more substantial raw material, withstands slightly higher temperature than delicate Xi Hu Long Jing.
Tea amount: 3–5 g per 150 ml water (1:50 ratio).
Teaware: Glass tumbler or white porcelain gaiwan.
Process:
1. Warm teaware with hot water, drain.
2. Add tea.
3. “Moisten” tea with small amount of water (润茶).
4. Add water. First steeping — 15–20 seconds.
5. Subsequent steepings — increase time by 5 seconds. Tea withstands 3–4 brewings.
Note: when liquor cools to ~40°C, an interesting effect of “cold aroma tempered by fire” (冷香淬火, lěng xiāng cuìhuǒ) appears — a warm caramel echo in the throat. Freshly purchased tea is recommended to rest for 2 weeks for “departure” of excess unprocessed polyphenols.

10. Storage:

Store in airtight container, in dark and cool place.
Optimal — refrigerator at 0–5°C.
Storage period — up to 12–18 months under proper conditions.
After opening — consume within 1–2 months.

11. Price and Counterfeits:

Dafu Long Jing offers a wide price range — from affordable everyday grades to premium “精品” batches. The “three labels” system (2025) is an innovative authenticity protection tool: each label (origin / ecology / premium) is a separate level of guarantee.

How to avoid counterfeits:
- Check for labels — the “three labels” system (三大标签) allows verification of origin, ecological status, and quality level.
- Evaluate appearance: Dafu Long Jing is more substantial and robust than Xi Hu Long Jing. Overly thin, “elegant” tea leaves are probably not from Xinchang.
- Distinguish versions: “Green” and “Yellow” versions are legitimate styles, not defects.
- Evaluate aroma: delicate, with orchid and chestnut notes. Coarse or “chemical” smell is a sign of counterfeit.
- Pay attention to price: suspiciously low price is cause for doubt.

12. Interesting Facts:

Dafu Long Jing is the largest by tea garden area (153,000 mu / 10,200 hectares) Longjing-type brand in China, significantly exceeding even Xi Hu Long Jing (~1,524 hectares in core zone).
The “three labels” system (三大标签), launched in 2025, is one of the most advanced tea authentication systems in China, combining origin control, ecological monitoring, and quality standardization.
Dafosi temple (大佛寺) in Xinchang is a Buddhist monastery where one of the largest stone Buddhas in East Asia is located (height — 16 m), carved into rock. “Great Buddha” tea is actually tea from the vicinity of this sanctuary.
Dafu Long Jing is released in two official color versions — “green” and “yellow” — a unique case for Longjing teas, where uniformity of style is usually valued.
The innovative “granite mill” stage (花岗岩石磨低温研磨提香) for highest categories is one of the few cases in tea production where stone grinding is used not for creating powdered tea (matcha), but for refining the aroma of leaf tea.

13. Comparison with Xi Hu Long Jing and other “Longjing” teas:

Xī Hú Long Jǐng (西湖龙井): Original and standard. More “elegant” and refined: thin flat tea leaves, pronounced bean aroma (豆花香, dòuhuā xiāng), oily “umami” body. Dafu is more robust and substantial in form, with delicate orchid (not bean) aroma and more accessible price.
Yuèxiāng Long Jǐng (越乡龙井): Another brand from Yuezhou zone, from neighboring Shengzhou County. Close to Dafu in style, but less extensive as a brand.
Méitán Cuì Yá (湄潭翠芽): From Guizhou. Also flat “Longjing type,” but from different terroir. Meitan is more “pure” and fresh (amino acids ≥4.2%); Dafu is more classical in Longjing formation.
Éméi Zhūyè Qīng (峨眉竹叶青): From Sichuan. Flat, but more “bamboo-like” in form. Zhuye Qing is lighter; Dafu is more full-bodied and “chestnut-like.”

In conclusion:

Dafu Long Jing is tea proving that the “Longjing” school is not a privilege of Hangzhou’s West Lake, but a living tradition capable of producing great teas in different terroirs. Substantial shoots from Xinchang highlands, “ten hand techniques” of flat formation, and the spirit of the Great Buddha who gave the tea its name — all this makes Dafu Long Jing an ideal choice for those who want to become acquainted with Longjing style without the premium markup of West Lake. “Green” version for freshness lovers, “yellow” for depth enthusiasts: Dafu offers both paths to the “Dragon Well.”