West Lake Longjing tea is mainly produced in the mountainous areas such as the former West Lake Township and Longwu Town in West Lake District, Hangzhou. It is named after the Longjing scenic spot that is rich in tea. The current Longjing tea protection area in West Lake District covers an area of 12,027 mu. Hangzhou's tea production began before the Tang Dynasty. Tang Lu Yu's "The Classic of Tea" mentioned that Hangzhou Tianzhu and Lingyin produced tea. In the late Tang and early Song dynasties, Hangzhou had Baoyun tea produced by Baoyun Temple, Xianglin tea produced by Xianglingang in Tianzhu, and Baiyun tea produced by Baiyun Peak in Shangtianzhu. In the early Ming Dynasty, the production of Longjing tea had gradually increased. During the Wanli period of the Ming Dynasty (1573-1620), "The tea produced in Laolongjing is the best in the two mountains." In the Qing Dynasty, Emperor Qianlong toured the south of the Yangtze River six times, visited the West Lake tea area four times to watch tea and write poems, and praised Longjing tea, making West Lake Longjing tea famous. Since the 1950s, the Party and the government have paid great attention to the production and life of tea farmers, and national leaders have visited the Longjing tea area many times. In 1963, Chairman Mao Zedong personally picked tea leaves by the West Lake; Premier Zhou visited Meijiawu Village five times to care about the development of tea production; Chairman 1 visited Lao Longjing six times and Waitongwu Tea Village in Longwu Town three times; 1, 1 and the second and third generation leaders of the Party 1, 1 and others successively visited Longjing Village to inspect the development of tea production. West Lake Longjing tea is the queen of teas, ranking first among the top ten famous teas in China, and is the "excellent" among green teas. Longjing tea is known for its "green color, rich fragrance, mellow taste and beautiful shape". High-end West Lake Longjing tea is flat, sharp, straight, smooth and uniform, with a green or tender green color, rich, warm and refreshing aroma, and its taste is fresh, mellow and lasting. The tea water soaked in it is apricot green, clear and bright. When brewed in a glass, the buds and leaves are tender and evenly formed into flowers, one flag and one gun, and the buds stand upright, lifelike. Brewing a cup of West Lake Longjing tea will give you an artistic enjoyment that combines the aroma, color and shape. After sipping it, you will feel relaxed and refreshed. The excellent quality of West Lake Longjing tea, in addition to the environmental conditions of West Lake, is fundamentally due to the West Lake tea farmers' intensive cultivation of tea gardens, skillful fertilization, and a whole set of production technologies such as fine picking and frying of finished tea. Fresh leaves are tender and evenly green, which is the fundamental requirement for the quality of West Lake Longjing tea. According to the quality requirements of the tenderness of West Lake Longjing tea picking, spring tea is generally picked with one leaf and one bud as the standard, and it should be picked vigorously around Qingming Festival. After long-term production practice, a set of reasonable, timely, batch, multiple, and leaf-leaf picking systems have been formed, which effectively overcomes the contradiction between tea tree growth and picking, and ensures both quality and stable and high yields. The frying of West Lake Longjing tea is also unique. The spreading of fresh leaves and the temperature of the fire and pot are important links. Its frying skills can be summarized into the ten major techniques of "grabbing, shaking, (through) matching, spreading (wiping), pressing, pushing, buckling, throwing, grinding, and pressing". When frying, according to the tenderness of the fresh leaves and the temperature of the pot, the ten major techniques should be used flexibly based on experience. The entire production process of West Lake Longjing tea is delicate and exquisite, and it is all done by hand. Generally, the production of West Lake Longjing tea requires nine processes such as spreading, green pot, moisture recovery, bright pot, screening, long head, heaping, and ash collection. Among them, the two processes of "green pot" and "bright pot" are the focus and key of the entire frying operation. Green pot refers to the process of putting the fresh leaves after spreading into the pot, frying them dry by hand, and initially shaping them. When the pot temperature reaches 100-120, apply a little special oil for frying tea in the pot, put in a certain amount of fresh leaves that have been spread, and use the "grabbing" and "shaking" hand gestures as the main method to emit a certain amount of moisture. When frying the tea leaves, pour them into the pot after the moisture is restored, and fry them by hand until they are dry and polished to complete the shaping. Usually, four pots of green tea leaves are combined into one pot for frying. The amount of leaves is about 150-250 grams, the pot temperature is 60-70 degrees, and it takes about 17-20 minutes. The pot temperature is divided into three processes: low, high, and low. The hand pressure is gradually increased. Fry until the hairs fall off, the tea leaves are smooth and flat, and the tea fragrance is revealed. They can be broken when they are bent. After frying, the water content of West Lake Longjing tea is reduced from about 75% to about 6%, and it becomes a finished dry tea with a smooth, symmetrical, straight, flat and neat appearance. Under normal circumstances, it takes about 8 hours to fry half a kilogram of West Lake Longjing tea. The production process is like carving a fine work of art. West Lake Longjing tea has always won many honors. In 1988, it won the highest award: the Golden Palm Award at the 27th Quality Food Selection Conference held in Athens, Greece. West Lake Longjing tea has become a treasure of Chinese food culture with its rich cultural heritage and economic and cultural value.