Longjing tea Longjing tea Longjing tea (; Standard Chinese pronunciation ), sometimes called by its literal translated name Dragon Well tea, is a variety of pan-roasted green tea from the area of Longjing Village in Hangzhou, Zhejiang Province, China. It is produced mostly by hand and renowned for its high quality, earning it the China Famous Tea title. Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. The actions of these enzymes are stopped by "firing" (heating in pans)
The Chinese Language: Fact and Fantasy if the introduction, tables, and end notes are not included. Part I is "Rethinking The Chinese Language." Parts II and III, "Rethinking Chinese Characters" and "Demythifying Chinese Characters," deal with hanzi. Part IV is "Chinese Language Reform," including DeFrancis's opinions what would happen if the misconceptions about Chinese continue. A. Ronald Walton of the University of Maryland, College Park wrote that the titles indicate that the book uses the approach of presenting facts as "counterfacts" to misconceptions about Chinese. About 201 of the pages, about 80% of the book, deal with Chinese writing. Part II, Part III, and much of