Green Tea
Chinese Green Teas
Guide to Chinese green teas: Longjing, Bi Luo Chun, Mao Feng, Tai Ping Hou Kui, and more. Processing, flavor profiles, and how to brew each one.
Introduction
China is the birthplace of green tea and remains its most prolific producer, with hundreds of named varieties cultivated across virtually every tea-growing province. Chinese green teas are pan-fired (chao qing) rather than steamed, giving them a distinctive toasty, nutty character that sets them apart from Japanese greens.
The Famous Ten
China's tea culture recognizes a rotating list of "Famous Teas," with several green teas consistently included:
Longjing (Dragon Well): Flat-pressed leaves from Hangzhou, Zhejiang. The gold standard of Chinese green tea, prized for its chestnut sweetness, clean vegetal finish, and elegant flat leaf shape. Pre-Qingming (harvested before April 5) lots command extreme premiums.
Bi Luo Chun (Green Snail Spring): Tiny, tightly rolled leaves from Dongting Mountain, Jiangsu. Known for its explosive floral aroma, fruity sweetness, and distinctive snail-shell spiral shape. Traditionally grown interplanted with fruit trees, absorbing their fragrance.
Huang Shan Mao Feng (Yellow Mountain Fur Peak): From Anhui province, featuring downy buds and a gentle, orchid-like sweetness with a clean, refreshing finish.
Tai Ping Hou Kui (Monkey King): Extraordinarily long, flat leaves (up to 15cm) from Anhui. Orchid fragrance, smooth body, and a subtle sweetness that builds across infusions.
Pan-Firing Techniques
Chinese tea masters use several pan-firing methods: hand-pressing against a hot wok (Longjing), tumble-roasting in a drum, or baking in bamboo baskets. Each method produces a different character. The temperature, duration, and pressure of firing are critical — too hot scorches the leaf, too cool fails to halt oxidation. Master processing is what separates a $50/kg Longjing from a $500/kg one.
Brewing Chinese Green Tea
Use 75-85 C water, 3-4 grams per 150ml, and steep for 1-2 minutes. Chinese green teas are excellent candidates for {{glossary:grandpa-style}} brewing in a tall glass, where the leaves settle and the tea is sipped directly throughout the morning.