Besides Longjing#43, the other most used cultivar is Changye. Some tea gardens outside of Hangzhou use some other cultivars too; they all have their own local tea trees for Longjing. I agree with Chawang to say roasting (as Leo likes to use that word not frying, I think he is right) technique is very important to decide the final taste, same as origin (like soil, altitude, sun light conditions, humidity etc). Why Longjing from Shifeng or Meijiawu so much expensive than others? That is the reason!
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