Longjing tea fried before cooking pot with the pot and the same side as too broad, useful little volume. To about 2o the early 1940s gradually boundless "wide pot" replaced. "Wide pot," there is no edge, practical volume large, but shallow pot body, wonderful tea when the tea is not easy to fall into the bottom of the pot, often to be stuck in the pot wall.
dragon well tea
is one of China`s top 10 teas and is considered the best by those devoted to green tea.

     To the mid-1940s, "wide pot" gradually by a narrow margin of the fighting pot replaced. This pot suitable depth, bottom of the pot and the pot wall slope are moderate, wonderful tea tea is easy to fall into the bottom of the pot, tea pot is also convenient hand control. The flat and smooth Dragon Well  tea leaves (resembling pine needles with a pale green color) brew a tea with light green color, a subtle fragrant scent, and a refreshing taste.

     Longjing tea is ideal for frying, it has been in use ever since. Since the late 20th century, so electric tea, instead of burning coal, cleaner frying the Longjing tea, Longjing tea pot with wonderful power of simple structure, low cost, good performance, easy to use, temperature control and flexible, high quality tea advantages and is widely used, and soon replaced the fried Longjing tea kitchen.  Then take an appropriate amount of tea (3-5 g) into the cup, before pouring water into the cup, you can smell fresh aroma of
longjing tea
by shaking the cup.

    Currently, the frying pans are wonderful traditional manual system of Longjing tea main tool is the Longjing tea aids in the gas system. Then take an appropriate amount of tea (3-5 g) into the cup, before pouring water into the cup, you can smell fresh aroma of  dragon well tea  by shaking the cup.

    The development of Longjing tea machining labor-intensive hand-frying, the effectiveness of low, dry technically demanding, difficult to control quality. Longjing tea production coupled with seasonal, so the majority of Longjing tea mechanization calls for urgent and frying. And then flush along the edge of the cup, better to make dragon well tea  be rolled up and down by water.

 From the mid-1950s began shaping machine for Longjing tea, but when the conditions and technical limitations, failed to develop a molding machine. 1960s developed China's first plastic molding machine Longjing tea, the tea was voted one test, but because of the machine structure and component design than the original. For tasting Senior
longjing
, people usually use colorless and transparent glass cup, with water around 85  for brewing.

 Machine quality is not good, poor reliability, quality and requirements of Longjing tea frying are far away, not in production applications. Developed in 1976, I, C-1 type Longjing tea fried dry machine.  It's better rotate the dragon well tea when flush the water.

Because at that time are limited, the number of the machine spindle back and forth.  First put dry dragon well tea into the cup, pour boiling water to the capacity of 1 / 3 cup, wait for 1 minute, till the dry    dragon well tea  stretch through absorption and then flush to the full cup.
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