It is produced mostly by hand and renowned for its high quality, earning it the China Famous Tea title.

In the tea picking process, the continuous regrowth of new shoots therefore needs a constant supply of water.

[clarification needed][1] Jiabin Wang is a tea research expert in Zhejiang Provincial Department of Agriculture.

The southwest of West Lake area is located in the middle of the latitude, 30°04′~30°20′ N.[3] In Hangzhou, the solar radiation is weak, the rainfall is more, and the temperature is lower.

Especially areas around the West Lake Hangzhou is known for a mild, temperate, and often rainy climate, creating the perfect terroir to maximize flavor.

Infused leaves are a good indicator of quality, which is characterized by maturity and uniformity of the shoots harvested for processing.

Before infusion, higher quality Longjing teas have a very tight, flat shape and light green color.

A study by Wang and Ruan (2009) found that one aspect of the perceived low quality of Longjing teas was a higher concentration of chlorophyll, producing a darker green color.

The study revealed that free amino acids and theanine concentrations contribute positively to what is perceived as a good taste.

He went to the Hu Gong Temple under the Lion Peak Mountain (Shi Feng Shan) and was presented with a cup of Longjing tea.

While picking tea he received a message that his mother, Empress Dowager Chongqing, was ill and wished his immediate return to Beijing.

It is said that the shape of Longjing Tea was designed to mimic the appearance of the flattened leaves that the emperor brewed for his mother.

Wuniuzao, also called the Early Longjing, is one of the earliest harvests and possesses a comparatively light and subtle taste.

The actions of these enzymes are stopped by "firing" (heating in pans) or by steaming the leaves before they completely dry out.