Origin: China
Tea type: Green tea
Processing principle: Early heat fixation / pan-firing
Oxidation: Minimal
Longjing is one of the defining styles of Chinese pan-fired green tea.
After harvesting, the fresh leaves are heated relatively quickly. This stage — commonly called sha qing, or “kill-green” — deactivates enzymes responsible for enzymatic oxidation and preserves the green character of the leaf.
Traditional Longjing processing uses a heated wok. Repeated contact with the hot surface both shapes the leaves and creates the characteristic roasted-nut, chestnut and bean-like aromatics associated with the style.
This combination of fresh vegetal compounds and controlled pan-fired aromas distinguishes Longjing from steamed Japanese green teas.
Profile: Chestnut · Toasted bean · Fresh grass · Green vegetables