Longjing vs Song Luo

Longjing

Longjing is China's best-known green tea, prized for a fresh, nutty character with a gentle sweetness and a clean finish. The leaves are pan-fired in woks, which sets a toasted chestnut aroma that higher grades show alongside a soft, savory depth. The cup is smooth and rounded with almost no bitterness when brewed with cooler water.

Song Luo

Song Luo is one of China's oldest named green teas, from the Huangshan mountains of Anhui. Its pan-firing and rolling technique, developed in the Ming dynasty, spread across China and is the ancestor of both Japanese sencha processing and many famous Chinese greens. The cup is fresh and grassy with toasted, nutty depth from the hot pan and a clean, slightly sweet finish. Leaves are rolled into tight curls that open slowly.

Longjing

Water temperature

80–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Song Luo

Water temperature

75–85°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Longjing

Medium caffeine — roughly 20–45 mg per brewed serving

A moderate, steady lift without an intense spike.

Song Luo

Medium caffeine — roughly 20–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Longjing

China · Zhejiang

Longjing is traditionally associated with the West Lake area of Hangzhou in Zhejiang province.

Song Luo

China · Anhui (Huangshan)

Song Luo's Ming-dynasty processing method spread to many regions; the monk method reached Japan in the 17th century, shaping sencha.