Chinese traditional tea has always been hand-crafted and produced, forming a complete and scientific tea-making technology. However, following the development of modern industrial civilization and the use of foreign tea-making machinery, tea production has been divided into mechanical fried tea and artificial fried tea.

Craft tea can check and control the temperature of the wok, but it is time-consuming and labor-intensive, and it is difficult to master without experience. Therefore, it is more expensive and suitable for the production of high-grade specialty tea, such as West Lake Longjing and Dongting Biluochun. In some tea shopping malls, tea commercial tea can be seen as a signboard to attract customers, which originally implies the rule to customers: Craft tea must outperform the mechanism tea. However, we think that this question needs to be analyzed in detail, and it is not confusing.

First of all, the special types of Chinese famous teas are often made by hand, but we have always found such doubts in the process of purchasing drinks: different years, the same grades of tea are of different quality, the same level of famous tea every year. The quality of the tea that was fired yesterday and today is not the same, so the process of buying a famous tea is full of mysterious things that cannot be mastered. It seems too mysterious. The mechanism tea can ensure the stability of the quality in the field management of tea trees, the picking and harvesting of fresh leaves, the withering time and temperature control of tea, the temperature of frying, and the selection of semi-finished products. And can reduce the labor intensity. In these respects, mechanical fried tea can get a very good effect than the art tea, and the quality is more stable.