Zhejiang Tea: Complete Guide to Zhejiang Famous Teas

Zhejiang Province is one of China premier tea-producing regions, celebrated for its exquisite green teas and breathtaking tea landscapes. With a tea history spanning over 1,800 years, Zhejiang is home to Longjing (Dragon Well) tea - arguably the most famous green tea in the world. The province misty mountains, moderate climate, and skilled tea artisans produce some of the finest and most sought-after green teas available.

Zhejiang Tea Geography

Zhejiang ideal tea-growing conditions include:

  • Location: Eastern coastal province, south of Shanghai
  • Climate: Subtropical monsoon with four distinct seasons
  • Rainfall: 1,200-2,000mm annually, well-distributed
  • Mountains: Dense mountain coverage (70% of the province) creating varied microclimates
  • Soil: Acidic, well-drained mountain soil rich in organic matter
  • Mist: Frequent mountain mist slows leaf growth, concentrating flavor compounds

The Crown Jewel: Longjing (Dragon Well)

Longjing tea from Hangzhou West Lake area is Zhejiang most famous export:

  • Protected origin: Authentic West Lake Longjing must come from the designated 168 square kilometer protected zone
  • Top grades: Pre-Qingming Longjing is harvested before the Qingming Festival in early April
  • Production: Hand-fried in woks by skilled artisans using specific hand movements
  • Flavor: Nutty, sweet, chestnut-like with no bitterness
  • Imperial history: Emperor Qianlong designated 18 tea bushes as “imperial”

Other Famous Zhejiang Teas

Anji Bai Cha (Anji White Tea)

  • Despite the name, this is a green tea, not white tea
  • Made from a rare tea varietal with pale, almost white leaves
  • Extremely high in L-theanine, giving a sweet, umami flavor
  • Harvested for only a few weeks in early spring
  • One of the most expensive green teas in China

Kaihua Longding

  • From Kaihua County in western Zhejiang
  • Similar to Longjing but with a distinctive curly shape
  • Fresh, clean, slightly sweet flavor

Ping Shui Zhu Cha (Gunpowder Tea)

  • From Shaoxing area
  • Leaves rolled into small pellets resembling gunpowder
  • Traditional export tea, popular in North Africa
  • Used as the base for Moroccan mint tea

Jingshan Cha

  • From Jingshan Mountain near Hangzhou
  • Historically important as the birthplace of Japanese tea ceremony
  • Japanese monk Eisai studied here and brought tea seeds to Japan
  • Produces premium green tea with deep cultural significance

Tea Seasons in Zhejiang

  • Spring (March-May): The most important harvest season. Pre-Qingming tea is the most valuable, followed by pre-Guyu tea. Spring teas have the most tender leaves and highest amino acid content.
  • Summer (June-August): Summer teas are larger and more astringent. Often used for lower-grade products or tea extracts.
  • Autumn (September-November): Autumn teas, while less famous than spring teas, can offer good value with mature, balanced flavors.

Zhejiang Tea and Water

The famous spring water of Hangzhou, particularly from the Hupao Spring (Tiger Run Spring), is considered the ideal water for brewing Zhejiang green teas. The soft, mineral-balanced water complements the delicate flavors of Longjing and other Zhejiang greens.

The Tea Museum and Tea Culture

Hangzhou is home to the China National Tea Museum, the only national-level tea museum in China. It showcases the history, culture, and science of tea, with beautiful tea gardens and traditional tea houses. The Longjing tea village offers visitors the chance to experience tea picking, frying, and tasting firsthand.

Brewing Zhejiang Green Teas

  1. Use glass or porcelain vessels
  2. Water temperature: 75-80C (never boiling for premium teas)
  3. Dosage: 3-4g per 200ml
  4. First steep: 2-3 minutes
  5. Can steep 3-4 times
  6. Appreciate the leaves dancing in the glass