Stir-fried green tea gets its name from the drying method used for green tea, which involves stir-frying. Based on its shape, it can be divided into three categories: long stir-fried green tea, round stir-fried green tea, and flat stir-fried green tea. Long stir-fried green tea resembles eyebrows in shape and is also known as eyebrow tea. Round stir-fried green tea has a granular appearance and is also called pearl tea. Flat stir-fried green tea is also referred to as flat-shaped tea. The quality characteristics of long stir-fried green tea include tightly rolled strips, a green and glossy color, a long-lasting high aroma, a rich taste, and a bright yellow liquor and infused leaves. Round stir-fried green tea is known for its tightly rolled, pearl-like appearance, high aroma, strong flavor, and durability through multiple infusions. Flat stir-fried green tea, such as West Lake Longjing, is characterized by its flat and smooth finished leaves, fresh aroma, and mellow taste. In trade, the evaluation of eyebrow tea quality often uses legally mandated physical tea standard samples as a reference basis, typically employing three grades—"higher than standard," "lower than standard," and "equivalent to standard"—for grading and pricing.