龙井 · 狮峰 2026

Lóng Jǐng

龙井

来自狮峰山脊的 pre-*qīngmíng* 采摘——栗香温润，兰韵悠长，以及那奠定经典的扁平压制叶片。

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Weight

5 g

Harvest

Spring 2026 — pre- qīngmíng

Elevation

320 m

Cultivar

Qunti (group cultivar, traditional seed-grown)

Processing

Hand-plucked, briefly withered, pan-fired in iron woks against the wok wall to set the flat shape, then finished at low heat to lock chestnut aroma.

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狮峰山脊，雨前十天

狮峰 — Lion Peak — 是西湖上方四座经典龙井山脊中最高的，也是多数茶农私下会说他们羡慕的那一座。土壤是风化的黄色壤土覆于砂岩之上，清晨的雾气要到将近十点才散去，而这里的老 qunti 种茶树抽芽缓慢，足以让糖类有时间累积。这批茶叶是在2026年三月下旬的三个清晨采摘的，正值 qīngmíng 前十天，当时的标准仍是一芽一叶初展。

这批茶取自一个我们已合作六季的茶农合作社。

杀青在采摘后四小时内于铁锅中完成。制茶者是狮峰当地一个第三代家族，他们仍然用手将每片茶叶压在锅壁上压平——这个手势称为 dā（搭）——正是这手艺赋予正宗龙井狭长、剑形的扁平外型，而非廉价仿品那种卷曲或揉捻的叶片。我们购入了一小批；这份5克样品来自第二天采摘的茶叶。

The leaf, brewed

Chestnut, snap-pea, a slow orchid finish

dry leaf

Flat, sword-shaped blades in jade-yellow with a soft toasted-rice scent and faint sweet hay.

wet leaf

Whole bud-and-leaf opens to bright lime-green, glossy, smelling of cut snap-pea and warm chestnut skin.

liquor

Pale jade-gold, very clear — almost no sediment when poured off a tall glass.

aroma

Roasted chestnut up front, then a cooler register of orchid and steamed soybean.

taste

Round and buttery on the front of the tongue, vegetal-sweet through the middle, with the soft umami that good Shifeng always shows on first infusion.

finish

Cooling, slightly mineral — a thin huigan that returns as orchid maybe twenty seconds later.

Brewing

A method, not a recipe.

Method

grandpa

Ratio

3g per 200ml (use the full 5g across two glasses)

Water temp

80–82°C

First infusion

drink down to one-third, then top up — no strict steep time

Subsequent

2–3 top-ups from the same leaves; the second pour is often the sweetest

沿着高玻璃杯壁注水，让茶叶直立后再沉下。切勿使用沸水——水温超过85°C，龙井会变苦且失去栗香。

If this becomes your daily leaf

This 5g sample is a taste, not a supply. The full tin lives at shop.thetea.app.

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