Longjing 43 (Camellia sinensis 'Longjing 43')

Longjing 43 is a premium Camellia sinensis cultivar developed in China, containing standard green tea catechins including EGCG and unique amino acid profiles that create its characteristic umami flavor. This cultivar shares the antioxidant mechanisms of other green teas through polyphenol activity.

Origin & History

Longjing 43 is a cultivated variety of Camellia sinensis var. sinensis, specifically bred for green tea production in Zhejiang Province, China, around Hangzhou. Registered in 1987 from selected wild plants in the 1980s, it features medium-sized leaves, erect growth, precocious budding, and resistance to cold (down to -10°C to -15°C) and drought. The leaves are harvested and processed into green tea via standard methods like steaming or pan-firing without oxidation.

Historical & Cultural Context

Longjing 43 originates from the famous Longjing (Dragon Well) tea region near Hangzhou, but as a modern cultivar from the 1980s, it lacks deep historical use in traditional medicine systems. The broader Longjing tea style has historical fame from Emperor Qianlong (18th century), valued primarily for its flavor rather than medicinal applications.

Health Benefits

• No specific health benefits have been clinically demonstrated for Longjing 43 cultivar - evidence quality: absent
• Chemical composition differences affecting umami/mellow flavor compared to other cultivars have been noted (PMID: 39798359) - evidence quality: preliminary
• As a green tea cultivar, it contains polyphenols typical of Camellia sinensis - evidence quality: traditional
• No human clinical trials or meta-analyses exist for this specific cultivar - evidence quality: absent
• General green tea benefits cannot be attributed specifically to this cultivar without research - evidence quality: not applicable

How It Works

Longjing 43 contains catechins like epigallocatechin gallate (EGCG) that scavenge free radicals and modulate antioxidant enzyme pathways. The cultivar's distinct amino acid composition, particularly theanine and glutamic acid derivatives, contributes to enhanced umami taste perception through glutamate receptors. These compounds work synergistically with caffeine to provide typical green tea bioactivity.

Scientific Research

No human clinical trials, RCTs, or meta-analyses specific to Longjing 43 were identified. One comparative study exists (PMID: 39798359) analyzing chemical compositions and flavor differences between Longjing 43 and Qunti cultivars, but this focused on taste properties rather than health outcomes and was not a clinical trial.

Clinical Summary

No clinical trials have specifically studied Longjing 43 cultivar for health outcomes. Research has focused on its chemical composition, identifying unique amino acid profiles that differentiate it from other green tea cultivars in flavor characteristics. One preliminary study examined the molecular basis of its umami and mellow taste properties compared to standard cultivars. The health benefits attributed to this cultivar are extrapolated from general green tea research rather than cultivar-specific studies.

Nutritional Profile

Longjing 43 is a green tea cultivar consumed as a brewed beverage, so nutritional content is assessed per 100mL brewed liquor and per gram of dry leaf. Dry leaf macronutrients: protein 20-30% dry weight (largely insoluble, minimal bioavailability from infusion), carbohydrates 35-45% dry weight (including cellulose, starch), lipids 5-8% dry weight. Per 100mL standard brewed infusion (3g leaf/150mL, 80°C, 2 min): calories ~1-3 kcal, dissolved solids ~300-500mg. Bioactive compounds (dry leaf basis): Total catechins 12-18% dry weight — EGCG (epigallocatechin gallate) estimated 6-10%, EGC 1-3%, ECG 1-2%, EC 0.5-1.5%; Longjing 43 specifically noted for relatively lower bitterness-associated catechin ratios contributing to mellow flavor profile (PMID: 39798359). Total polyphenols: 18-25% dry weight. Caffeine: 2.5-4.0% dry weight (~25-40mg per 200mL cup). L-theanine: 1-2% dry weight (~10-20mg per 200mL cup); ratio of L-theanine to caffeine influences umami perception, with Longjing 43 showing cultivar-specific amino acid profiles. Chlorophyll a+b: 0.5-1.0% dry weight. Vitamins in brewed cup: Vitamin C ~5-10mg/100mL (heat-sensitive, variable), Vitamin B2 (riboflavin) ~0.05mg/100mL. Minerals per 100mL brew: potassium ~20-30mg, manganese ~0.3-0.5mg (notably bioavailable), fluoride ~0.1-0.3mg, magnesium ~1-2mg, zinc ~0.05mg. Gallic acid and flavonol glycosides (quercetin, kaempferol, myricetin derivatives) present at 0.1-0.5% dry weight. Bioavailability notes: catechin absorption from brewed tea is 1-10% in humans; L-theanine is well-absorbed (~95%); mineral bioavailability reduced by polyphenol-mineral binding. Specific quantitative data exclusive to Longjing 43 versus other Longjing cultivars remains limited in published literature.

Preparation & Dosage

No clinically studied dosage ranges are available for Longjing 43 in any form (extract, powder, or standardized), as no relevant human trials exist. Consult a healthcare provider before starting any new supplement.

Synergy & Pairings

Other green tea cultivars, general Camellia sinensis preparations

Safety & Interactions

Longjing 43 shares the safety profile of other green tea varieties, containing 20-40mg caffeine per cup which may cause insomnia or anxiety in sensitive individuals. The tea may reduce iron absorption when consumed with meals due to tannin content. Drug interactions are possible with blood thinners due to vitamin K content and with stimulant medications due to caffeine. Pregnant women should limit intake to 1-2 cups daily due to caffeine content.