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The tea-making technique of Longjing
Every spring, tea farmers pick fresh leaves in four rounds, in accordance with the changing seasons. They must carefully and gently pluck the leaves and immediately place them in tea baskets. If the leaves stay in the hands for too long, the temperature of the hands will affect the color of the leaves and, even more importantly, the flavor of the tea.
After being plucked, the fresh leaves undergo about an hour of pan-frying. Typically, 500 grams of fresh leaves will produce 100-150 grams of dried tea leaves.