West Lake Longjing tea is ranked first with "lion (peak), dragon (well), cloud (border), tiger (running) and plum (home dock)", and West Lake Longjing tea ranks first. Longjing tea is straight and sharp, flat and handsome, smooth and even, and yellow in color. After brewing, the aroma is high and lasting, and the fragrance is fragrant; Tangse apricot is green, clear and bright, with light green leaves and upright buds, which are lifelike. Tea soup is refreshing, fragrant between teeth, and endless aftertaste.
Longjing tea area is distributed on Xiushan near West Lake. Here, the lakes and mountains are beautiful, the climate is mild, it is foggy all year round, the rainfall is abundant, the soil structure is loose and the quality is fertile. Tea trees have deep roots and luxuriant leaves, and are evergreen all the year round. From weeping willows to germination, tea buds keep sprouting until the forest is completely dyed. Tea buds collected before Qingming are called tea before Qingming. It takes 70,000 to 80,000 buds to fry a catty of tea before tomorrow, which is the best of Longjing tea. The appearance and quality of Longjing tea are closely related to its processing technology.
In the past, Longjing tea was fried with a seven-star wooden stove, and the palm fire was very particular. It was called "seven-point stove fire, three-point frying". At present, the rice cooker is widely used, which is not only clean and hygienic, but also easy to control the pot temperature and ensure the quality of tea. When frying, it is divided into two processes: "green pot" and "stew disaster" The techniques of frying are very complicated, generally including shaking, holding, throwing, standing, stretching, buckling, grasping, pressing, grinding and squeezing. When frying, according to the quality of fresh leaves and the molding degree of tea blank in the pot, it changes from time to time and is fried according to the situation.