Brow tea is one of the main export green teas in Zhejiang. Its initial products are classified into three categories: Hangzhou Roasted, Roasted, and Roasted, due to their different origins and natural qualities. They are also known for their long shape. For the long fried tea. The original production of long-roasted green tea is not widely available and the number is not large. In 1950, it was produced only in Pan'an, Chun'an, Kaihua, Fuyang and Xiaofeng. In 1951, due to the need for export to the former Soviet Union, it was reformed and greened, and the early production system was promoted. The production area has been expanded. In 1953, the warm red color changed to warm green. After the initial mechanization of eyebrow tea, it promoted the conversion of long-green, generous, and flag-gun production areas to long-green roasted green tea, which accounted for more than 40% of the total tea production in the province. The initial processing of eyebrow tea is divided into three processes: fixing, rubbing and drying. The processes have basically realized the mechanization of tea making. The drying operation is further divided into two processes: Erqing, Sanqing and Huihu. Due to the different machines used in each process, there are differences in drying methods. After entering the 1990s, the promotion of rolling methods combined with frying or baking and frying has a better effect on tea production and better product quality.
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