most famous tea town in china
The season of tea-picking depends on local climate and varies from area to area. On the shores of West Lake in Hangzhou, where the famous green tea Longjing (Dragon Well) comes from, picking starts from the end of March and lasts through October, altogether 20-30 times from the same plants at intervals of seven to ten days. With a longer interval, the quality of the tea will deteriorate.
A skilled woman picker can only gather 600 grams of green tea leaves in a day.
The new leaves must be parched in tea cauldrons. This work , which used to be done manually, has been largely mechanized. Top-grade Dragon Well tea, however, still has to be stir-parched by hand, doing only 250 grams every half hour. The tea-cauldrons are heated electrically to a temperature of about 25oC or 74oF. It takes four pounds of fresh leaves to produce one pound of parched tea.
The best Dragon Well tea is gathered several days before Qingming (Pure Brightness, 5th solar term) when new twigs have just begun to grow and carry "one leaf and a bud." To make one kilogram (2.2 lbs) of finished tea, 60000 tender leaves have to be plucked. In the old days Dragon Well tea of this grade was meant solely for the imperial household; it was, therefore, known as "tribute tea".
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