



After the plucking, all planter began to make tea. They need to fry the tea every day and night, over 10 hours a day, up to mid-April. Again, this is a same very stressful time. Tea planter needs to make tea when they are fresh so the tea could be the best green tea. For tealeaves, they are still treasures in the first three days, but they would become sixpenny next three days. Therefore, they have to grasp the time.

To making Longjing tea, there are three particular orders. The first step is deactivation of enzymes; the second step is roasting and then comes the manual filtration.

STEP 1 Deactivation of Enzymes

After plucking the fresh leaves, we need to place them on the ground for 2~3 hours. Then we can do deactivation of enzymes. This process is continuous rubbing and kneading with China wok until it turns out to be small and sharp on both sides.





STEP 2 Roasting

The purpose of the hot roasted tea is to make the tea smell, evaporate water vapor and dry the tea leaves. Moreover, we need to roast it slowly with a small fire, to bake the aroma of the tea.

In fact, those who conduct roasting are all masters, only those masters could perform roasting. Every year, during the more than 20 days from Qingming Festival to mid-April, they are the busiest. They have to hurry on frying new tea, and they would work for more than ten hours every day. When frying tea, must keep stirring the tea leaves without stopping. After that, we need to roast about 5 times. Only in this way, to reduce the moisture content and keep the mineral matters in tea buds. Therefore, the shaped Longjing tea is flat and smooth.

STEP3 Manual Filtration

The final step is the manual filtration to make the best tea, removing some of the irregularly sized blades. Thus, the sizes of all the tea are about the same size and look better.



