The picking of West Lake Longjing requires fresh leaves to be tender and even, and the standard is one bud and one leaf or one bud and two leaves. In the long-term production practice, tea farmers have summed up a complete set of West Lake Longjing frying technology, namely "grasping, shaking, taking (penetrating), spreading (wiping), pressing, pushing, buckling, throwing, grinding and pressing".

snatch

Grasp the tea leaves in the pot to extend up and down, shake or move back and forth along the pot wall, sort out the tea leaves, grasp them in time and straighten them into strips, so that the tea leaves can be converted inside and outside in the palm of your hand.

shake

Shake the tea spread on the palm of your hand up and down, and spread it evenly in the pot, so that the tea is heated evenly and the water in the leaves is distributed, which plays the role of shaking, sorting and improving.

pass

After shaking, palm down and press the tea at the bottom of the pot. The intensity should be light at first, and then gradually increase. Mainly used in the green pot stage.

Extend (wipe)

Stick the tea with your hands and stick the tea on the pot. Spread the tea leaves from the bottom of the pot along the pot wall and repeat them up and down to make the tea leaves smooth.

Under heavy pressure

The technique is similar to Tuo, but in the opposite direction, which increases the force of four fingers and palms, making the tea body more flat and beautiful.

Push

Grasp the tea leaves near the pot wall, control and compact the tea leaves with the palm of your hand, and push them forward hard to increase the pressure on the tea leaves, so that the tea leaves are further flat and smooth.

knot

Technology is similar to grabbing. In the process of grasping and pushing, fasten the tea leaves to make them tight and straight.

sway

The tea held in the hand is quickly exchanged in the hand by using the rotating trend, so that the leaves wrap the tea buds and play the role of sorting and dividing water.

grind

When grasping and pushing the tea leaves, it moves back and forth quickly, which increases the friction between hands and tea leaves, tea leaves and pot walls, and increases the smoothness of tea leaves. Generally used in the second half of the wok.

press

At the same time of grasping, pushing and grinding, the pressure on tea leaves is enhanced to make the tea leaves smoother and smoother, and it is only used in the second half of the pot. Generally, fresh leaves with a water content of 75% are finally made into dry tea with a water content of about 6% through a series of processes. 500 grams of super West Lake Longjing generally needs to be fried for 6-7 hours.