Fresh leaves are green, which is the fundamental requirement for the quality of West Lake Longjing tea. According to the picking tenderness quality requirements of West Lake Longjing tea, spring tea is generally picked with one leaf and one bud as the standard, and should be picked vigorously before and after Qingming. After long-term production practice, a set of reasonable, timely, batch, multiple times and leaf-saving harvesting system has been formed, which effectively overcomes the contradiction between tea tree growth and harvesting, not only ensures the quality, but also maintains stable and high yield.

The frying of West Lake Longjing tea is also a must. The spreading of fresh leaves and the temperature of brazier are both important links. Its frying method can be summarized as ten techniques: grasping, shaking, (thoroughly) fixing, spreading (wiping), pressing, pushing, buckling, throwing, grinding and pressing. When frying, master the application of ten techniques flexibly according to the tenderness of fresh leaves and pot temperature and experience.

The whole production process of West Lake Longjing tea is exquisite and delicate, and it is all done by hand. The production of West Lake Longjing tea generally needs to go through nine processes, such as spreading green, green pot, moisture regain, steaming, screening, long head, stacking and ash collection, among which the two processes of "green pot" and "steaming" are the focus of the whole frying industry.

Green pot refers to the process of putting the spread fresh leaves into the pot, frying them dry by hand and preliminarily shaping them. When the temperature in the pot reaches 100- 120℃, apply a little special oil for frying tea in the pot, put in a certain amount of fresh leaves, and release a certain amount of water mainly by "grasping" and "shaking" hands. When steaming the pot, it is necessary to pour the tea leaves after moisture regain into the pot, stir-fry and polish the tea leaves by hand, and complete the shaping. Usually, four pots of green leaves are combined into one pot and then boiled. The leaf quantity is about 150-250g, and the pot temperature is 60-70℃, which takes about17-20min. The pot temperature is divided into three processes: low, high and low, and the hand pressure gradually increases. Stir-fry until the fluff falls off, smooth and flat, emitting tea fragrance, and then break it.