Yuèxiāng lóng jǐng

Yuexiang Longjing is the largest regional Longjing tea brand in China by production volume, accounting for approximately one-third of all Longjing produced in the country. It is produced in Shèngzhōu City (嵊州市) in Zhejiang Province — the birthplace of Chinese Yueju opera (越剧), which is reflected in the brand name. Shengzhou is an ancient tea region with more than two millennia of tea cultivation history, where the landscape of “seven mountains, one river, two fields” (七山一水两分田) creates ideal conditions for high-mountain green tea (绿茶).

1. Classification and Origin:

• Type: Green tea (绿茶, lǜchá) — non-oxidized. Technologically belongs to chǎoqīng (炒青, chǎoqīng) — teas fixed and dried by pan-firing. Variety — flat (扁形, biǎn xíng) Longjing style.
• Category: Regional Chinese green teas of Lóngjǐng type (越州龙井, Yuèzhōu Lóngjǐng). Product with protected geographical indication (国家农产品地理标志产品, 2018).
• Origin: China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Shàoxīng City (绍兴市, Shàoxīng shì), Shèngzhōu City (嵊州市, Shèngzhōu shì). The territory is included in the national Lóngjǐng tea origin protection zone (国家龙井茶原产地域保护区).
• Geographic coordinates: 29°19′–29°49′ North latitude, 120°27′–121°06′ East longitude.

2. History and Cultural Significance:

• History: Tea cultivation in Shengzhou (ancient name — Shan, 剡, Shàn) can be traced back to the Hàn (汉) and Jīn (晋) dynasties. Already during the Táng (唐, Táng) era, Shan tea gained fame — “the voice of Shan tea resounded loudly during Tang” (剡茶声，唐已著). The great “tea saint” Lù Yǔ (陆羽, Lù Yǔ) visited the banks of the Shǎnxī River (剡溪, Shàn xī), and the Buddhist poet-monk Jiǎorán (皎然, Jiǎorán) praised local tea in his famous poem “Song of Drinking Tea” (《饮茶歌》): “The Yue people gifted me Shanxi tea, the gathered golden buds are boiled in a golden tripod…” (越人遗我剡溪茗，采得金芽爨金鼎…), using the concept “tea way” (茶道, chádào) for the first time in history. During the Sòng (宋, Sòng) era, Shèngzhōu tea became imperial tribute (贡品, gòngpǐn), and a “Tea Affairs Office” (茶事官置司) was established in the city. During the Yuán (元), Míng (明), and Qīng (清) eras, court deliveries continued. In late Qing, “Qiangang Huibai” tea (前冈辉白, Qiángǎng Huībái) from Shengzhou was included among China’s “Ten Famous Teas.” The modern “father of tea” Wú Juénóng (吴觉农, Wú Juénóng) established the Zhejiang Tea Variety Improvement Station in Shengzhou’s Sānjiè village (三界). In 1984, the “Tiantan” special pearl tea variety (天坛牌珠茶) from Shengzhou won an international gold medal. In 1998, building on the cultural brand of “birthplace of Yueju opera,” the city government registered the “Yuexiang Longjing” trademark. In 2010, the tea was presented at the Shanghai World Expo. In 2017, it received the title “World Famous Tea” (世界名茶). In 2018, it obtained protected geographical indication status. In 2024, the brand value reached 41.31 billion yuan, and the tea was included in the “Catalog of China’s Famous Special New Agricultural Products.”

• Name: “Yuexiang” (越乡) — “country/region of Yue” — refers to the ancient Yuè kingdom (越国) located in modern Zhejiang, and to Yueju (越剧) — one of China’s five major opera traditions, which originated precisely in Shengzhou. “Longjing” (龙井) — “Dragon Well” — the classic name for flat-shaped teas produced using Longjing technology in Zhejiang’s protected zones.

• Cultural significance: The “Yuexiang Longjing” brand embodies the synthesis of Shengzhou’s two main cultural treasures — tea and opera, expressed in the slogan “Appreciate century-old Yueju opera, taste Yuexiang Longjing” (赏百年越剧，品越乡龙井). Shengzhou holds the titles “Birthplace of Chinese Tea” (中国茶叶之乡), “Birthplace of Famous Teas” (中国名茶之乡), and “Birthplace of Tea Culture” (中国茶文化之乡). Shengzhou’s tea cultural system was included by China’s Ministry of Agriculture in 2016 in the list of 408 agricultural cultural systems with potential conservation value.

3. Botanical Description and Raw Material:

• Variety / Cultivar: Main cultivars — Longjing 43 (龙井43, Lóngjǐng 43): early-maturing clone distinguished by synchronized bud emergence and high amino acid content; Wūniú Zǎo (乌牛早, Wūniú Zǎo): ultra-early variety with good frost resistance; Jiūkēng quntichong (鸠坑群体种, Jiūkēng qúntǐ zhǒng): indigenous population variety producing the most dense and rich flavor. All varieties belong to Camellia sinensis var. sinensis — the small-leaf type.
• Picking: Spring picking — primary. Míngqián (明前) — before Qingming (≈ April 5): single buds or bud with one leaf in initial opening stage; yuqian (雨前) — before Guyu (≈ April 20): bud with one-two leaves, comprising about 70% of total volume.
• Picking standard: Special grade — single buds (≥ 90%); first grade — bud with one leaf (≥ 80%); second grade — predominantly bud with two leaves. Hand-picking for highest grades; semi-mechanized for mass yuqian production.
• Raw material requirements: Amino acid content in high-mountain spring picking from the core production zone reaches 7.2%, which is an exceptionally high indicator for Longjing teas and explains the pronounced freshness and sweetness of the liquor.

4. Terroir and Cultivation:

• Topography: Shengzhou is surrounded by four mountain ranges with an intermountain basin in the center — the classic landscape of “seven mountains, one water, two fields” (七山一水两分田). Tea gardens are concentrated on hilly slopes (丘陵, qiūlíng) at 300–800 m elevation.
• Growing altitude: 300–800 m; core production zone (核心产区) — Shidashan (嶀大山) and Sibaishan (西白山) mountains — 500–800 m, where the high-mountain cloud belt covers 65% of the territory.
• Soils: Red (红壤) and yellow (黄壤) soils predominate. Acidic reaction: pH 4.5–6.5. High organic matter content. Forest coverage — 67%.
• Climate: Subtropical monsoon. Average annual temperature 17–18°C. Annual precipitation 1200–1800 mm. Abundant clouds and mists. Daily temperature variations > 10°C — a key factor slowing shoot development and promoting amino acid accumulation.
• Hydrology and ecology: The Shǎnxī River system (剡溪) with clean mineralized waters feeds the tea gardens. Shanxi is one of the most celebrated waterways in Chinese poetry, associated with Lì Bó (李白), Dù Fù (杜甫), Lu Yu, and other literati. Tea plantations are in ecosystem proximity to bamboo groves and torreya forests (香榧, xiāng fěi) — a relict long-lived tree — forming the favorable “sunny cliffs, shady forest” model (阳崖阴林, yáng yá yīn lín). Total tea garden area — approximately 210,000 mu (≈ 14,000 hectares), making Shengzhou one of China’s largest tea counties by plantation area.

5. Production Technology:

Yuexiang Longjing is produced using classic Longjing hand pan-firing technology. Traditional technique involves “ten hand methods” (十大手法, shí dà shǒufǎ): dou (抖, shaking), da (搭, laying), na (捺, pressing), tuo (拓, rubbing), shuai (甩, flicking), and others. For highest grades, exclusively hand processing is used; mechanical firing is prohibited.

• Picking (采摘, cǎi zhāi): Hand-picking according to grade standard.
• Withering/spreading (摊放, tān fàng): Fresh leaves are spread in thin layers for ≤ 8 hours for partial moisture loss and aroma activation.
• Primary firing — qinguo (青锅, qīng guō): Wok temperature around 200°C, hand processing for 15 minutes. Goal — enzyme deactivation (kill-green) and initial formation of flat leaf shape. At this stage, the “ten hand methods” are actively applied.
• Moisture redistribution — huichao (回潮, huí cháo): Tea leaves rest for about 1 hour, moisture redistribution occurs from stem to leaf surface — a critically important stage for uniformity of subsequent drying.
• Final firing — huiguo (辉锅, huī guō): Hand shaping and final drying for 25 minutes. At this stage, the “xiashan huo ru” technique (狭山火入) is implemented — intensive final drying that “triggers” the characteristic chestnut aroma (栗香, lì xiāng).
• Sifting and sorting (筛分整理, shāi fēn zhěnglǐ): Removal of dust, tea fragments, leveling of fractional composition.

Additionally: Besides flat Longjing tea, Shengzhou produces pearl tea — zhucha (珠茶, zhūchá) — leaves rolled into balls for export. Annual zhucha export volume — over 60,000 tons, comprising about two-thirds of China’s total pearl tea exports.

6. Organoleptic Characteristics:

• Dry leaf appearance: Flat, smooth (扁平光滑), with distinct symmetrical shape. Color — emerald green with light yellowish tint (翠绿嫩黄). On the surface of highest grades, delicate down is visible (显毫).
• Dry leaf aroma: Intense chestnut (栗香, lì xiāng) — Yuexiang Longjing’s calling card. Mingqian-grade tea has a tender “milky” note (嫩香). Yuqian tea demonstrates lighter, clean “qingxiang” (清香).
• Liquor aroma: Persistent and deep (馥郁持久), with chestnut dominance, complemented by roasted bean notes and light floral nuancing.
• Taste: Rich and dense (醇厚, chúnhòu) — noticeably more “full-bodied” than many Longjings, thanks to high amino acid content (up to 7.2% in the core production zone). Freshness (鲜爽) combines with prolonged returning sweetness (回甘). Bitterness is minimal. Excellent resistance to multiple infusions (耐泡).
• Liquor color: Tender green, clear and bright (嫩绿清澈明亮).
• Spent leaves: Tender, uniform, bright green, leaves unfold into whole “flower” rosettes (嫩绿匀亮成朵).

7. Chemical Composition:

• Polyphenols (茶多酚): ≥ 18% (for special grade). Main components — catechins (EGCG, EC, ECg), determining moderate astringency and antioxidant potential.
• Amino acids (氨基酸): Exceptionally high content — up to 7.2% in high-mountain samples from the core production zone (usual range for Longjings — 3–4%). L-theanine — dominant amino acid, providing freshness, sweetness, and synergistic “calm alertness” effect with caffeine.
• Alkaloids: Caffeine — approximately 3.5–4.5% (typical range for Zhejiang small-leaf varieties). Theobromine, theophylline — in trace amounts. Caffeine together with L-theanine enhances the sensation of freshness (鲜爽感).
• Water-extractable substances: High indicator corresponding to GB/T 14456.3—2016 standard for small-leaf green teas, ensuring liquor density and complexity.
• Vitamins: Vitamin C (up to 0.5% in highest grades), vitamin A, B-group vitamins (B₁, B₂, niacin), folic acid.
• Minerals: Potassium, calcium, magnesium, manganese, zinc, fluorine — typical profile for tea gardens on acidic red and yellow soils.
• Essential oils and aromatic compounds: Methylpyrazines formed during firing (huiguo stage) — main carriers of chestnut note. Linalool and geraniol — floral and fruity nuances.

Composition feature: The ratio of polyphenols to amino acids in high-mountain samples is extremely low, which determines pronounced dominance of freshness and sweetness over bitterness and astringency — Yuexiang Longjing’s calling card.

8. Health Properties:

• Antioxidant action: Polyphenols (≥ 18%) actively neutralize free radicals, slowing oxidative stress processes.
• Tonic and nootropic effect: Caffeine in synergy with L-theanine increases brain wave activity, relieves fatigue, improves concentration without accompanying anxiety.
• Lipid metabolism support: Catechins accelerate fat metabolism and promote cholesterol profile normalization.
• Digestion aid: Stimulates gastric juice and enzyme secretion, facilitates fatty food absorption.
• Vision protection: Vitamin A content promotes dry eye prevention and twilight vision support.
• Cardiovascular system: Flavonoids and catechins strengthen vessel walls, promote blood pressure normalization.
• Antibacterial action: Polyphenols suppress pathogenic oral microflora growth, promoting caries prevention.
• General strengthening action: Vitamin and mineral complex supports immunity and overall body tone.

9. Brewing:

• Water temperature: 85°C. Temperature above 90°C destroys L-theanine and provokes excessive bitterness. Ideal water — soft, with low mineralization; traditionally valued is water from Shǎnxī springs (剡溪泉水).

• Tea amount: 3 g per 150 ml (1:50 ratio).

• Teaware: Glass tumbler (玻璃杯) for visual pleasure from flat leaf unfolding; traditional bowl of Yuèyáo celadon ceramics (越窑青瓷盏, Yuèyáo qīngcí zhǎn) — historically authentic choice emphasizing local culture.

• Process (glass tumbler, “top pouring” method — shangtoufa, 上投法):

1. Warm tumbler with boiling water, drain.
2. Pour water (85°C) to 7/10 volume.
3. Gently lower 3 g tea.
4. Observe leaf unfolding — flat tea leaves slowly unfurl, sinking to bottom.
5. Steep 30 seconds.
6. Apply “phoenix three nods” technique (凤凰三点头, «three bows of phoenix»): thrice raise and lower teapot when topping up — this enriches liquor with oxygen and enhances aroma.
7. Refill up to 3–4 times.

• Process (gaiwan or teapot):

1. Warm teaware.
2. Add 5 g tea.
3. Rinse (5 seconds) — drain.
4. First infusion: 30 seconds.
5. Subsequent infusions: +10 seconds. Special grade tea withstands 4–5 infusions.

10. Storage:

• Temperature: Refrigerator at 0–5°C; for current consumption, storage in cool dark place at temperature not exceeding 15°C is acceptable.
• Container: Hermetic vacuum foil packages. Tin or ceramic jars with tight lids can be used.
• Tea enemies: Light, moisture, high temperature, foreign odors, oxygen.
• Optimal freshness period: 6–12 months. Fresh tea is recommended to be kept in refrigerator for 2 weeks for “fire reduction” (褪火) — after this, taste becomes softer and more aromatic. After opening, drink within 7–10 days.

11. Price and Counterfeits:

• Price category: Yuexiang Longjing is positioned as “Longjing with best price/quality ratio” (性价比最高的龙井茶). Special grade (mingqian, handmade) — from 550 yuan/jin. Yuqian tea first grade — 150–350 yuan/jin. Second grade — 80–150 yuan/jin. Mass yuqian Longjing — significantly more affordable than elite Xihu Longjing with comparable freshness and taste purity.

• How to avoid counterfeits:

  • Purchase tea with unified “Yuexiang” brand marking (越乡) — city government implemented “six unifications” system (品牌、标准、包装、标识、宣传、监管) for authenticity control.
  • Evaluate shape: authentic Yuexiang Longjing — flat, smooth, uniform, without coarse stems.
  • Check aroma: persistent chestnut smell should be present without “burnt” notes.
  • Evaluate liquor: transparent, tender green, with pronounced brightness — cloudiness is unacceptable.
  • Too low price — main counterfeit indicator; hand-picking and processing costs are high.

12. Interesting Facts:

• “Jade liquor of immortals”: Monk Jiaoran in an 8th-century poem compared Shengzhou tea to “jade drink of immortals” (琼蕊浆, qióng ruǐ jiāng) — one of the earliest literary celebrations of a specific tea terroir in Chinese poetry. This same poem is considered the first text in history to use the term “tea way” (茶道).
• One-third of all Longjing: With annual volume exceeding 6,800 tons, Shengzhou provides about one-third of all Longjing tea in the country, while exporting over 60,000 tons of pearl tea — to more than 70 countries and regions worldwide, comprising approximately one-fifth of China’s total green tea exports.
• Ten hand methods: The mastery of hand-firing Longjing — “dou, da, na, tuo, shuai” (抖、搭、捺、拓、甩) and others — is considered intangible cultural heritage. Shengzhou annually hosts an international hand-firing championship attracting participants from dozens of countries; in 2019, a master from Yìngkuí village (应桂岩村) in Chungren township won.
• Opera tea: Yuexiang Longjing is the only major Chinese tea brand named after an opera tradition. Yueju (越剧), which originated in Shengzhou in early 20th century, became the country’s second most popular opera school after Beijing opera. The slogan “赏百年越剧，品越乡龙井” became a symbol of regional identity.
• Wu Juenong’s tea: The founder of modern Chinese tea science Wǔ Juénóng (吴觉农, 1897–1989), called “contemporary tea saint” (当代茶圣), created Zhejiang’s first tea variety improvement station in Shengzhou, laying the scientific foundation for the future brand. Among his students was an entire generation of scientists who formed the backbone of China’s tea industry.
• “Tang poetry path”: Shengzhou is located on the legendary “Tang Poetry Path” (唐诗之路, Tángshī zhī lù) — the route traveled by Li Bo, Du Fu, and other great Tang poets. Many left poems about local teas, landscapes, and hospitality, linking Shengzhou’s tea culture with high literary tradition.

13. Comparison with Other Longjing Teas:

Characteristic	Yuexiang Longjing (越乡龙井)	Xihu Longjing (西湖龙井)	Dafo Longjing (大佛龙井)	Qiantang Longjing (钱塘龙井)
Region	Shèngzhōu (嵊州)	Hangzhou, Xīhú district (杭州西湖)	Xīnchāng (新昌)	Hangzhou, suburbs (杭州郊区)
Production volume	≈ 6,800 t/year (largest)	≈ 500–800 t/year (small)	≈ 4,000 t/year	≈ 2,000 t/year
Key aroma	Chestnut (栗香)	Bean / chestnut	Chestnut, orchid	Bean
Taste	Dense, sweet, persistent	Tender, elegant, light	Fresh, intense	Clean, mild
Price segment	Medium (high VFM)	Premium	Medium	Medium
Status	GI (2018), prov. “top 10"	"China’s Ten Famous Teas”	Prov. “top 10"	"Longjing” GI protection zone

In Conclusion

Yuexiang Longjing is the “workhorse” of the Longjing world: not as famous as Xihu, but incredibly reliable, abundantly generous, and accessible. Where Xihu Longjing offers refined minimalism in tiny volumes, Yuexiang reveals generous Zhejiang nature in full — with chestnut aroma depth, dense liquor sweetness, and amazing resistance to multiple infusions. This is tea for daily pleasure and for those who value honest craftsmanship more than a famous address. Shengzhou’s two-thousand-year tea history, the blessing of “tea saint” Lu Yu, and monk Jiaoran’s poetry — all this breathes in every flat leaf of Yuexiang Longjing.