The second one is as proud as a peacock.

Third, Ye Jia rewards guests.

The fourth Chen Meng Mullin

The fifth oolong entered the palace.

The sixth mountain is flowing water

The seventh spring breeze caresses your face

The eighth oolong went into the sea

The ninth method is to wash the fairy face again.

The tenth way, if Chen takes a bath,

The 11th Jade Liquid Return to Pot

The twelfth auspicious dragon rain.

The thirteenth phoenix nodded.

The fourteenth way is to offer tea with a cup.

On the fifteenth road, the three dragons stand in the balance, enjoying wonderful tea.

The sixteenth way to appreciate the color of soup is to appreciate the fragrance.

At the beginning of the 17th Road, we tasted strange tea and poured rosy clouds.

The eighteenth way to understand rock rhyme is to thank tea.

High-grade Longjing tea is green in color, yellow and green, flat and smooth in appearance, shaped like a "bowl nail", bright green in soup color, fragrant as blue, and sweet in taste.

Longjing tea is made by frying with one hand in a smooth special iron pot with "ten skills" of shaking, holding, squeezing, throwing, standing, expanding, buckling, grasping, pressing and grinding. When frying, the hand shape method is constantly changed according to the size and tenderness of fresh leaves and the molding degree of tea blanks in the pot, which is very clever. Only those who have mastered skilled skills can fry Longjing tea with good fragrance, taste and shape.

The frying of senior Longjing tea is divided into three processes: green pot, moisture regain and pot return.

Green pot, that is, the initial forming process of water removal, when the pot temperature reaches 80- 100 degrees, apply a little grease to make the pot smoother, and the fresh leaves in each pot are about 125 grams. At first, it was mainly grasping and shaking gestures. After a certain amount of water is injected, the initial shape is gradually changed to pat, press and shake. The pressure is light and heavy, achieving the purpose of straightening into strips and flattening. Fry until 70% to 80% dry, and take out the pan for 12- 15 minutes.

Moisten, that is, spread it thinly after taking it out of the pot, spread it cold, sieve it, and cook the tea at the bottom of the sieve separately. Generally, it takes 40-60 minutes to cool down and regain moisture.

The purpose of cooking is to further reshape and fry. Usually, four pots of green pot leaves are combined into a pot, and the amount of leaves is about 250 grams. The pot temperature is 60-70 degrees, and it needs to be fried for 20-25 minutes. The pot temperature should be controlled in three processes: low, high and low. Gesture pressure gradually increases, mainly grasping, buckling, grinding, pressing and pushing. The point is that the hand never leaves the tea, and the tea never leaves the pot. Stir-fry until the fluff falls off, smooth and smooth, and the tea fragrance is exposed. Crushing, the water content is 5-6%. Then take out the pot, spread it out to cool, winnow off the yellow tablets and sift off the tea powder.

Authentic Longjing is purely "handmade". From green leaves to tea leaves, it takes some time to fry. The pot is 3 kilowatts. In the past, when there was no electricity, firewood was burned under the tree. They were all fried by hand. After a long time, I practiced, and the tea was fragrant.

As for the guarantee of temperature, there is a song that says, "before the fire, it is tender, but after the fire, it is old." Only riding a fire is the best. "