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After picking, Xihu tie guan yin tea is roasting in the same day. Pickers spread the tea leaves thinly to dry for 8 to 10 hours. It’s called withering. It removes 30% of the moisture, dissipates the grassy favor and reduces the bitter, astringent taste. It also increases the level of the yummy tasting theanine.
Roasting is done by bare hands to allow the roaster to feel the wok temperature. A novice takes 3 years to master the 10 distinct hands movements of roasting Longjing tea. After that, they can fry only 1 kilogram of high grade dragon well tea a day. Roasting consists of two parts: Qingguo and Huiguo.
Qingguo straightens, broadens and flattens the tea leaves into an attractive spear shape. The process lasts 12 to 15 minutes. The wok temperature ranges from 80 to 100 degree Celsius. About 100 grams are roasted until 25% of the moisture is left. The tea is left to cool for 40 to 60 minutes. Huiguo dries the leaves further to prevent the tea leaves from oxidizing. Young tea shoots are naturally covered by baby white hairs. The roaster smoothens the leaves by removing all fine hairs. The process lasts 20 to 25 minutes. The wok temperature ranges from 60 to 70 degree Celsius. About 250 grams are roasted until 5% of the moisture is left. A chest nutty fragrance emerges. Leaves are cooked until they are flat, broad, straight, smooth, glossy and crispy. Lower grade Xihu Longjing tea follows a similar process. But roasting takes longer, wok is hotter and hand pressure is heavier.