Longjing tea of a finer Longjing is achieved only by using a genuine, slightly porous, Yixing clay teapot, which since the beginning, was popular exactly for preparing green tea well. The tea can be very expensive, and the prices depend on the varieties, of which there are many. Longjing is divided into six grades: "Superior" and then 1 down to 5. Infused leaves are a good indicator of quality, which is characterized by maturity and uniformity of the shoots harvested for processing. High quality Longjing teas produce tender, whole leaves that are uniform in appearance. Lower quality varieties may vary in color
The Chinese Language: Fact and Fantasy culture". The Chinese Language: Fact and Fantasy The Chinese Language: Fact and Fantasy is a book written by John DeFrancis, published in 1984 by University of Hawaii Press. The book describes some of the concepts underlying the Chinese language and writing system, and gives the author's position on a number of ideas about the language. The book has an introduction and four sections, with fifteen chapters in total. There are eleven pages of tables of Chinese script. The chapter notes, glossary, index, reference list, and suggested reading list are at the end of the book, There are 251 pages of