"Michael Plant" wrote in message
...
Samar,

Could you say more about the various Long Jins? I'm curious about the
"43"
part. Are there many different varietals, or sub-varietals? Are they
relatively new? Is there an old "traditional" varietal, which is
considered
classical, and from which the others derive? How can I know which of the
sub-varietals I'm drinking? And so on.

Thanks.

Michael


Certainly, Michael.

There are several cultivars that can be made into Longjing, the most widely
used a

1. C. sinensis cv. Longjing 43
2. C. sinensis cv. Longjing-changye
3. C. sinensis cv. Longjingzhong
4. C. sinensis cv. Pinyang-tezaocha
5. C. sinensis cv. Xiapu-yuanxiaolü

The 1st 4 are from the Zhejiang province, but the 5th was from Fujian
province, and cultivated in northern Zhejiang. I understand that there are
cultivars in Yunnan being tested as Longjing - I guess this is the ripple
effects of market demands for the renown teas in China that the farmers also
want to jump on the wagon for a piece of the pie, so they put their teas to
the test and see if it fool buyers and secure a niche for themselves. The
sad low down on this is that the consumer will be confused for the varying
flavours and qualities of a tea...

The only way to determine which varietals you are drinking, is to look for
the physical evidences...

Lonjing 43 - leaf: oval shape, colour: deep green, blade: waxy, smooth &
flat, leaf margin: slightly wavy with dense but shallow serration, leaf
apex: tapers gradually,

Lonjing-changye - leaf: long oval shape, colour: bright green, blade: smooth
& slightly undulated, leaf margin: wavy with fine dense serration, leaf
apex: tapers gradually.

Longjingzhong - this is a collective varietal - leaf: long oval, oval and
few round shapes, colour: usually bright green, blade: smooth & slight
undulated, leaf margin: slightly wavy with dense fine serration, leaf apex:
gradual tapers, rounded apex.

Xiapu-yuanxiaolü - leaf: long oval,, colour: bright green, blade: waxy,
surface slightly raised, leaf margin: slightly wavy with blunt & shallow
serration, leaf apex: gradual tapers.

Besides the Longjingzhong varietals, the other 4 varietals were found pretty
recently, in the last 50 years or less.

Hope this answers your queries?

Samar

10/26/04
[answering a question about Long Jing sub-varietals]

Certainly, Michael.

There are several cultivars that can be made into Longjing, the most widely
used a

1. C. sinensis cv. Longjing 43
2. C. sinensis cv. Longjing-changye
3. C. sinensis cv. Longjingzhong
4. C. sinensis cv. Pinyang-tezaocha
5. C. sinensis cv. Xiapu-yuanxiaol

Samar and Other Knowledgable Persons of Good Family,

Could you help me understand something of the history of these? For
example, which is the historic parent, or parents, and which is considered
the most classic? What tastes and styles are associated with each? (Don't
mean to be a pain in the butt, but I'm interested.)

Michael

10/26/04
[answering a question about Long Jing sub-varietals]

Certainly, Michael.

There are several cultivars that can be made into Longjing, the most widely
used a

1. C. sinensis cv. Longjing 43
2. C. sinensis cv. Longjing-changye
3. C. sinensis cv. Longjingzhong
4. C. sinensis cv. Pinyang-tezaocha
5. C. sinensis cv. Xiapu-yuanxiaol

Samar and Other Knowledgable Persons of Good Family,

Could you help me understand something of the history of these? For
example, which is the historic parent, or parents, and which is considered
the most classic? What tastes and styles are associated with each? (Don't
mean to be a pain in the butt, but I'm interested.)

Michael

Besides the Longjingzhong varietals, the other 4 varietals were found
pretty recently, in the last 50 years or less.

Hope this answers your queries?

Samar


Great info, Samar, thanks a million.

Sasha.

Besides the Longjingzhong varietals, the other 4 varietals were found
pretty recently, in the last 50 years or less.

Hope this answers your queries?

Samar


Great info, Samar, thanks a million.

Sasha.

No, I enjoy answering queries like this, it gives me the opportunity to dig
deeper under the surface. I don't have at hand the history of these
varietals, give me some time and I hope to unearth some info for you...

Samar

"Michael Plant" wrote in message
...
10/26/04
[answering a question about Long Jing sub-varietals]

Certainly, Michael.

There are several cultivars that can be made into Longjing, the most
widely
used a

1. C. sinensis cv. Longjing 43
2. C. sinensis cv. Longjing-changye
3. C. sinensis cv. Longjingzhong
4. C. sinensis cv. Pinyang-tezaocha
5. C. sinensis cv. Xiapu-yuanxiaol

Samar and Other Knowledgable Persons of Good Family,

Could you help me understand something of the history of these? For
example, which is the historic parent, or parents, and which is considered
the most classic? What tastes and styles are associated with each?
(Don't
mean to be a pain in the butt, but I'm interested.)

Michael

No, I enjoy answering queries like this, it gives me the opportunity to dig
deeper under the surface. I don't have at hand the history of these
varietals, give me some time and I hope to unearth some info for you...

Samar

"Michael Plant" wrote in message
...
10/26/04
[answering a question about Long Jing sub-varietals]

Certainly, Michael.

There are several cultivars that can be made into Longjing, the most
widely
used a

1. C. sinensis cv. Longjing 43
2. C. sinensis cv. Longjing-changye
3. C. sinensis cv. Longjingzhong
4. C. sinensis cv. Pinyang-tezaocha
5. C. sinensis cv. Xiapu-yuanxiaol

Samar and Other Knowledgable Persons of Good Family,

Could you help me understand something of the history of these? For
example, which is the historic parent, or parents, and which is considered
the most classic? What tastes and styles are associated with each?
(Don't
mean to be a pain in the butt, but I'm interested.)

Michael