The excellent quality of West Lake Longjing tea is formed by fine processing technology, including picking, spreading, frying, moisture regain, screening, steaming, sorting, stacking and storage.

courage

West Lake Longjing picking has three characteristics: early, tender and diligent. Morning is the most important thing: Longjing tea picking time has always been very particular, and morning is the most important thing. Tea farmers often say: tea is seasonal grass. Pick it three days early and turn it into grass three days late. This is the treasure. Exquisite famous products: Longjing tea is also famous for its exquisite picking, which can be divided into lotus plumule, sparrow tongue and flag gun according to different picking tenderness. The tenderness and uniformity of fresh leaves constitute the basis of Longjing tea quality. Only one bud is lotus plumule, and one bud and one leaf or two leaves are finches. More picking times: More picking times is also a major feature of Longjing tea. For a long time, batch picking has become a habit. Generally, spring tea is picked every day or every other day in the early stage, every few days in the middle and late stage, and about 30 batches are picked throughout the year.

Fried green pot

The initial green-fixing process of West Lake Longjing tea, commonly known as green-frying pot, can kill the activity of enzymes in fresh leaves, lose water, and initially take shape, so as to prepare for the pot.

The frying process of Longjing tea is very complicated. According to different fresh leaf materials and different frying stages, ten techniques of "shaking, patting, pressing, spreading, throwing, buckling, standing, grasping, pressing and grinding" are adopted respectively, and the techniques should be combined and interspersed, depending on the frying of tea, and applied flexibly.

come back to life

Fresh leaves after the initial frying should be spread to cool and regain moisture, and the time is generally 40~60 minutes. When the leaves are soft, they can be cooked.

size

After the moisture regain, sift the leaves before steaming, and steam the tea leaves separately. If you don't sift, the leaves are different in length and size, mixed together, it is not easy to fry evenly, and the leaves are fragile, which will reduce the grade of tea.

Huiguo

This process is the last step of setting, fixing, drying and determining the quality of Longjing tea. When frying the pan, lower the temperature first, and then raise the temperature of the pan. Various techniques are used to shape when frying. The shape should be smooth and straight, and the rope should be uniform. When the stems and leaves are dry, they can be cooked.

Screening and sorting

Sieving after drying is an important link in the frying process of Longjing tea. According to different grades of Huiguo tea, different sieves are selected to screen 3~4 grades, the longest grade is called sieve head, the second grade is called middle sieve, the third grade is called third grade sieve, and the fourth grade is called bottom. The separated sieve head or middle sieve needs to be fried again to further modify the shape of tea leaves.

Guidui

After that, the tea leaves of the same grade and different grades are compared, and there is no obvious difference in color and size, so they can be returned to the pile. Such dry tea is the finished tea after frying. Then it can be packaged and stored.