Around mid to late March each year, farmers in southeastern Chinese city of 
Hangzhou are busy picking tea leaves. The Longjing tea, a precious Chinese 
green tea specially grown in Hangzhou, needs to be collected within one to two 
weeks to maintain its tender nature.  

Named after its birthplace, Longjing Village, the renowned green tea has around 
1,200 years' history. The very finest tea shoots are traditionally picked and 
processed in spring before the Qingming Festival in early April. 

Longjing tea is distinguished among Chinese green teas in taste and fame, thus 
dubbed the "Queen of Chinese green tea." The harvested tea leaves will go 
through 10 hours of processing, including ventilating, drying, screening and 
frying. 

To maintain the quality and production, as well as preserving the traditional 
processing techniques, Hangzhou has issued a regulation to protect the Longjing 
tea planting area and standardize the industry. Hangzhou also holds 
celebrations for the Longjing tea each year.  

In this video, British journalist Josh Arslan heads to Hangzhou to experience 
the core process of tea production and look for the secrets of producing the 
time-honored green tea.  

In Longjing Village, Josh meets a father-son duo engaged in tea production. 
From them, he learns the picking and frying techniques of fine Longjing tea. 
The video is filmed and produced by China Matters. 

Video - https://youtu.be/X7RUzmlmBV8
Logo - https://mma.prnewswire.com/media/1515102/China_Matters_Logo.jpg

Contact: 
Zhong Lei 
+8610-68996566 
ervinz@cnmatters.com

SOURCE: China Matters