Lung Ching Rolling

This is not the best movie, but it gives you an idea of how the tea maker produces Lung Ching. How the small two leaves and a bud are flattened and joined into a single unit. Also you can understand how the nutty flavor happens. The leaves are "fixed" green and "fired" at the same time in the hot wok. The intense heat causes a Maillard reaction between the sugars and amino acids in the fresh leaves, creating that delicous flavor. That is why the best Lung Ching have the highest amounts amino acids (the more to transform into lovely tea)! The highest amino acids are early in the season, thus the obcession for teas harvested before the spring Ching Ming festival.