Longzhong tea has two varieties: fried green type and Cuifeng type. High-grade fried green peaks, delicate picking and fine workmanship. Collected at the beginning of April after Qingming every year. Pick one bud and two leaves, the fresh leaves are tender and even, spread them out moderately after picking them back, and then fry them.

The first process of processing is enzyme fixation, and the degree of enzyme fixation is heavier, because the buds and leaves are fatter; After the fixation is completed, use a special electric fan to cool down and keep the leaves bright and green. After proper kneading, turn them into the second green color of frying. Because the bud leaves are tender and have high water content, the amount of leaves is less when they turn green again. After taking out the pot, it is still necessary to blow and cool to prevent yellow oxidation from reducing the aroma of tea.

Parching green tea, frying in a pot, and drying; After the second enzyme fixation of Cuifeng green tea, the tea strips were formed into a tight and straight shape by hand in a special plastic oven, and then dried.