When the green pot leaves turn soft when heated pot, then to further grasp the straight shoots, squash, push light, with the shoots of the lower water content, fragrance said, the switch to swing the way, so that shoots most of the hair off, the color fresh shoots, leaf stems dryness consistent. When the water content of about 5% of the shoots, you can pot, which lasted about 25 minutes. In the past, these stems were provided for younger generations of dragon well tea growers to practice tea roasting skills.   
     Longjing tea processing method of the present analysis of several current, Longjing tea processing are hand-frying, frying machines and mobile phones with all three methods of frying. These three methods of frying process of Longjing tea broadly consistent, but not the same style as the quality of tea. A majority of longjing tea bushes are planted in mountainous areas near water, where sunlight can reach in sunny days and rain water can be easily drained away from the sloping fields on acid hills.
    Hand-frying. Hand-frying method of frying with Longjing tea, excellent product quality. I believe that, given the current mechanism has failed to fully meet the quality Longjing tea hand-frying quality Longjing tea in the case, for the full economic value of raw materials, high-grade Longjing tea should be selected hand-frying. No delay is allowed in picking the longjing tea leaves in spring, hoe in summer.
    All machinery frying. At present, some Longjing tea producing areas in order to reduce production costs, improve efficiency, the use of the whole machinery frying Longjing tea, that is, with 30 roller fixing type fixing machine, make use of multi-functional mechanism of the shape, spread cool and then use the sub-screen multi-function machine-hui the pot. In addition, the West Lake longjing tea can also be classified as spring longjing tea, summer longjing tea, and autumn longjing tea.
Full mechanical frying dry tea Longjing tea dark green color, cord straight and narrow, Qianbian flat, smooth finish is poor; liquor color yellow, the aroma low due to cool, due to strong alcohol taste. Generally, in accordance with the cycle of collection and procession, the longjing are divided into spring tea, summer tea and autumn tea with different division criteria.
This quality characteristics and the quality of Longjing tea hand-frying a significant difference, the product is not received by the market. In most tea producing areas in China, both the growing as well as the collecting and processing of  longjing tea are seasonal.
    Cell phone with frying. The method is to use a long flat plate frying machine green tea pot, resurgence, sub-screen, then use the frying pan method of hand-hui. With this method the system Longjing tea. By the month, tea picked before the end of May belongs to spring longjing tea.
The roasted West Lake longjing teas have their own specialties due to the varieties of the grades of raw tea leaves and diverse processing techniques.
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