The collected fresh leaves are thinly spread indoors, so as to distribute the grass fragrance contained in tea, enhance the tea fragrance, reduce the bitterness and improve the freshness. Fine stalls can also make the fried Longjing tea smooth in appearance and green in color. The spread fresh leaves need to be screened and then fried separately. The production of advanced Longjing tea is based on the size and tenderness of fresh leaves and the molding degree of tea blank in the pot. It is made of "ten skills" such as shaking, holding, throwing, grasping, pushing, buckling, pressing and grinding with one hand in a smooth special iron pot, which is very exquisite.

The frying of high-grade Longjing is divided into three processes: green pot, moisture regain and pot return. The so-called green pot refers to the process of water fixation and initial forming: when the pot temperature reaches 80- 100 degrees, first apply a little oil or paraffin to make the pot smoother, and then add about 100 grams of fresh leaves, mainly by grasping and shaking hands to fry. When a certain amount of water is released, it is gradually changed to dipping, pressing, shaking and cutting. After the pot is taken out, it needs to be spread thinly and thoroughly, and the tea leaves after spreading can be sieved, so that the pot can be boiled. The purpose of the cauldron is to further shape and dry. Stir-fry until the hair falls off, the leaves are smooth and smooth, and the tea fragrance is exposed. When it is broken, you can take out the pot, then spread it out, winnow off the yellow skin and sift out the tea powder.

The four musts are: green color, strong fragrance, mellow taste and beautiful shape.