Tools required: firewood stove

Production steps:

1. Clean the picked tea leaves, and clean up the insects and sundries hidden inside.

2. When picking tea leaves, it is best to choose this kind of "one core and one leaf", which tastes better and more fragrant.

Wash the pot and heat it, then you can pour the tea into the pot. The heating area of the cauldron is large, and the tea leaves will not accumulate. In addition, the firewood stove can control the heat.

4, then a small fire, constantly stir fry by hand. Hurry up, or the tea will burn. It is more flexible to fry by hand, and you can't wear disposable gloves, so you must wash your hands before frying tea.

5, control the heat, so keep stirring. Be careful not to burn your hands. After ten minutes, you can stir-fry and knead by hand at the same time, which can make the leaves curl better.

6. When you fry this color in an hour or so, you should speed up the frying. About 40 minutes, the tea leaves will be fried to this color, and it will almost be cooked.

7. When cooking, put it in a container with a newspaper pad. Let it cool. You can soak and drink the next day.

Tip: Take a break to control the heat and don't burn your hands.

Extended data:

There are three words in the tea-frying industry: "The first pot is full, the second pot is full, and the third pot is full of handles."

The green pot mainly plays the role of fixing green. Pot temperature 180-200℃, leaf quantity 0.25-0.5 kg. The number of leaves depends on the temperature of the pot and the technical level of operation. The frying method is to fry the tea broom in the pot, and the leaves will turn around with it, so that the water will be lost when heated evenly. To turn it quickly and evenly, combine with shaking the tea leaves for about 1-2 minutes. When the leaves are soft and dark green, they can be swept into the second pot.

The second green pot mainly plays the role of continuous inactivation and initial kneading, and the temperature of the pot is slightly lower than that of the raw pot. Because the friction between tea leaves and the wall of the pot is relatively large, the force is greater than that of the raw pot, so it is necessary to "bring force" to make the tea leaves rotate in the pot with the tea-frying broom and start to roll into strips. At the same time, it is necessary to combine shaking tea balls to warm them. When the leaves shrink into strips, the tea juice sticks to the leaves and feels sticky, so it can be swept into the cooked pot.

Cooked pot mainly plays the role of further making fine tea strips, and the pot temperature is lower than that of Qing Er pot, about 130- 150℃. At this time, the leaves are already soft. If you stir-fry with a tea broom a few times, the leaves will get into the bamboo branches in the handle, which is conducive to making strips. If you shake them a little, the leaves will be scattered into the pot. This repeated operation makes the leaves inhale and exhale in the bamboo broom, and skillfully combines dehydration and kneading into strips.