龍井 · 獅峰 2026

Lóng Jǐng

龙井

來自獅峰山脊的 pre-*qīngmíng* 採摘——栗香溫潤，蘭韻悠長，以及那奠定經典的扁平壓製葉片。

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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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獅峰山脊，雨前十天

獅峰 — Lion Peak — 是西湖上方四座經典龍井山脊中最高的，也是多數茶農私下會說他們羨慕的那一座。土壤是風化的黃色壤土覆於砂岩之上，清晨的霧氣要到將近十點才散去，而這裡的老 qunti 種茶樹抽芽緩慢，足以讓醣類有時間累積。這批茶葉是在2026年三月下旬的三個清晨採摘的，正值 qīngmíng 前十天，當時的標準仍是一芽一葉初展。

這批茶取自一個我們已合作六季的茶農合作社。

殺青在採摘後四小時內於鐵鍋中完成。製茶者是獅峰當地一個第三代家族，他們仍然用手將每片茶葉壓在鍋壁上壓平——這個手勢稱為 dā（搭）——正是這手藝賦予正宗龍井狹長、劍形的扁平外型，而非廉價仿品那種捲曲或揉捻的葉片。我們購入了一小批；這份5克樣品來自第二天採摘的茶葉。

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

沿著高玻璃杯壁注水，讓茶葉直立後再沉下。切勿使用沸水——水溫超過85°C，龍井會變苦且失去栗香。

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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