Longjing tea is a tea unique to Zhejiang. In addition to West Lake Longjing tea area, Chunan, Linan also has a small amount of production. In 1960, some high-end Longjing teas were expanded in Fuyang, Xiaoshan, and Yuhang. The annual output was 250 tons. In 1965, in order to maintain the reputation of Longjing Tea, it was only produced in the West Lake Longjing Tea Region in Hangzhou. The production of the “Xianghu Banner Gun†was produced in Xiaoshan Wenjiabang and Changhe, and no Longjing Tea was produced in other areas. Also reduced accordingly. In 1981, to meet the market demand for Longjing tea, the "Xiang Lake Flag Gun" was renamed as "Zhejiang Longjing" tea. Since 1985, all the tea regions in the province have developed Longjing tea production, both of which are called "Zhejiang Longjing Tea". The amount is about 5,000 tons. Longjing tea has a unique processing technology. The initial processing of high-grade Longjing tea still uses the traditional hand-frying method. It divides the two processes of the pot and pot to bring, shake, and ride (top), smashing, dumping, smashing, and straightening. Ten different techniques such as grasping, deduction, and grinding are used to fry in a wok. In the 80s, a special electro-frying pan for the initial production of Longjing Tea was developed. The temperature is easy to control and it is very beneficial to improve the quality of Longjing Tea. It has been widely used. Low-end Longjing tea processing points to kill green, rub, two green and the pot 4 procedures. In the 1990s, flat tea frying machines have been developed to mechanize and fry flat tea. The implementation of mechanization and frying will help reduce labor intensity and improve ergonomics. However, the technology is still unsatisfactory. The fryed Longjing tea has a rough appearance and can only be used as medium and low-grade Longjing tea or flag gun tea.
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