龍井茶是中國(guó)著名綠茶，龍井茶色澤翠綠，香氣濃郁，甘醇爽口，形如雀舌，即有 色綠、香郁、味甘、形美 四絕的特點(diǎn)。先時(shí)此茶按產(chǎn)期先后及芽葉嫩老，分為八級(jí)，即 蓮心、雀舌、極品、明前、雨前、頭春、二春、長(zhǎng)大 。今分為十一級(jí)，即特級(jí)與一至十級(jí)。一斤特級(jí)龍井，約有茶芽達(dá)三萬六千個(gè)之多。獅峰山上的龍井為龍井茶中之上品。該茶采摘有嚴(yán)格要求，有只采一個(gè)嫩芽的，有采一芽一葉或一芽二葉初展的。其制工亦極為講究，在炒制工藝中有抖、挺、扣、抓、壓、磨、搭、捺、拓、甩等十大手法。操作時(shí)變化多端，令人叫絕。四絕品質(zhì)則是：色綠、香郁、味醇、形美清代品茶名家贊譽(yù)龍井： 甘香如蘭，幽而不洌，啜之淡然，看似無味，而飲后感太和之氣彌漫齒額之間，此無味之味，乃至味也。 先時(shí)此茶按產(chǎn)期先后及芽葉嫩老，分為八級(jí)，即 蓮心、雀舌、極品、明前、雨前、頭春、二春、長(zhǎng)大 。今分為十一級(jí)，即特級(jí)與一至十級(jí)。一斤特級(jí)龍井，約有茶芽達(dá)三萬六千個(gè)之多。獅峰山上的龍井為龍井茶中之上品。該茶采摘有嚴(yán)格要求，有只采一個(gè)嫩芽的，有采一芽一葉或一芽二葉初展的。其制工亦極為講究，在炒制工藝中有抖、挺、扣、抓、壓、磨、搭、捺、拓、甩等十大手法。操作時(shí)變化多端，令人叫絕。四絕品質(zhì)則是：色綠、香郁、味醇、形美Longjingteaisafamousgreentea,Longjingteagreencolor,aroma,glycolrefreshing,shapedlikeQiaogua,thatis, colorgreen,cooks,sweetandForm featuresfournever.Bythetimethefirstproductionofthisteahasandtendershootsandold,weredividedintoeight,thatis, lotus,Qiaogua,Acura,Mingqian,beforerain,thefirstspring,secondspringandgrowup. Thisisdividedinto11,thatissuperand1-10.SuperDragonpound,upabout36,000Chayamuch.LionPeakDragonHillinthetopgradefortheLongjingtea.Theteaplucking,therearestrictrequirements,thereisonlyonebudmining,therearetakingaleaforabudbudearlydevelopmentoftwoleaves.Systemisalsoveryparticularabouttheirwork,inthefryingprocessareshaking,very,buckle,grasping,pressure,wear,ride,flick,extension,throwing,etcTenpractices.Operationisverydynamicandstunning.Fournoqualityis:colorgreen,cooks,diethyleneglycolandFormPraisefamousLongjingteaintheQingDynasty: GanXiang,suchasblue,quietandnottaste,sipofitlightly,itseemstasteless,butafterdrinkingasenseofWooftheamountofgasfilledbetweentheteeth,thesmellofthetaste,andeventastetoo. FirstWhentheteahasandbyproductionoftendershootsandold,into8,that lotus,Qiaogua,Acura,Mingqian,beforerain,thefirstspring,secondspringandgrowup. Thisisdividedinto11,thatissuperand1-10.PoundsuperLongjing,budupaboutasmuchas36,000.LionPeakDragonHillinthetopgradefortheLongjingtea.Theteaplucking,therearestrictrequirements,thereisonlyonebudmining,therearetakingaleaforabudbudearlydevelopmentoftwoleaves.Systemisalsoveryparticularabouttheirwork,inthefryingprocessareshaking,very,buckle,grasping,pressure,wear,ride,flick,extension,throwing,etcTenpractices.Operationisverydynamicandstunning.Fournoqualityis:colorgreen,cooks,diethyleneglycolandForm