2. Fresh bud treatment: the picked fresh tea buds should be spread in a bamboo screen or a gauze screen to cool, so that the water will evaporate and the bud leaves will wither slightly, which is convenient for processing and modeling. Be careful not to shrink too much, which will affect the processing quality.
3. Fresh bud treatment: The temperature of the water-removing pot is about 100- 120℃, and about 300g of bud leaves are put in each pot, not too much, so as to shake the strips, kill them thoroughly and ripen them for about 5 minutes, and then the pot temperature is lowered to about 80℃ for preliminary slicing. The method is to repeatedly grasp, shake and press them with one hand. When the bud leaves are 6-7 dry, they should be shaped. The pot temperature should not be too high and should still be kept at 80℃. Its technique is to put four fingers together in the pot and make clockwise reciprocating motion of hooking, pressing, grinding, blocking and spitting until the pot is 80% dry, and then spread it in a sieve for concentration, drying and molding.
4. Pot drying, that is, put the tea buds after spreading and cooling back into the pot for pot drying and shaping until each tea bud is flat, straight, smooth, dry and crisp, each pot can swing 300-500g, and the pot temperature is 80℃. Manual or reciprocating hook, press, grind, block, spit, coherent action refers to the hook is to hook the tea with four fingers, press it into the palm of your hand, and crush it into the palm with the tea in the pot.