2. Leaf picking: Choose mulberry leaves, and it is best to pick the upper and middle leaves of mulberry in late autumn, which is pollution-free and pest-free, especially in September. When picking leaves, the petiole of mulberry leaves should be handled well, and the old and tender mulberry leaves should be handled separately for classification.
3. Cleaning: Rinse the picked mulberry leaves with clear water, dry them in a cool place indoors until there are no water drops, stack the mulberry leaves without petioles into 8- 12 layers, and cut them into strips with a length of 1 cm and a width of 0.3-0.5 cm.
4. Caging: after the mulberry leaves are cut, they should be caged, that is, put the cut mulberry leaves into a steamer, but be careful not to stick together, with a thickness of 5-7 cm, so that they can be steamed evenly.
5. Steaming: put the mulberry leaves in a steamer and steam for about 5 minutes to keep the mulberry leaves soft and ripe.
6. Kneading: After spreading the mulberry leaves to cool, roll them in one direction on the board with your hands, so that the leaf shape is roughly curled, and the leaf juice overflows and adheres to the leaf surface, so that your hands can feel lubrication.
7. Drying: Dry the kneaded mulberry leaves, put them in a hot pot and turn them constantly to evaporate water.
8. Sieving: Quickly pour the prepared mulberry leaf tea into a clean container (do not use a plastic container) and let it cool. After cooling, sieve out the fine powder with a suitable sieve.
9. Packaging: the screened dry mulberry tea is packaged in grades according to color, shape and taste.