Handmade blueberries can promote tea dehydration and fermentation. The whole process takes about four to six times, and the last time needs to be lengthened, because the water loss is almost the same, and it takes about twenty or forty minutes to ferment. Tea leaves should be moved frequently to keep their activity. After more than ten hours of picking, tea leaves are still very soft and active.

Step 2 stir-fry cyanine

People used to burn firewood and use bamboo chips as cooking knives. The temperature is very high, about 200 degrees, otherwise the tea seeds will not be cooked. The amount at a time is about five to eight kilograms. It takes about 15 minutes to completely kill cyanine and stop fermentation. Stir-fried tea is generally red in color, and the tea soup brewed by tea leaves has a turbid feeling.

Step 3: Step on the flower green

After completely killing the seeds, you need to step, scratch and step to make the tea juice adhere to the surface. Stir-fried by hand, tea with feet is more fragrant. Because of human factors, there is no way to pinch it tightly. If the tea leaves are not so tightly knotted, the aroma will be clearer. Yes

Step 4 knead tea by hand

Rubbing tea by hand, the cloth ball used to be very small, only about three or four kilograms, but now it is different from ten kilograms. This is to tighten the cloth as much as possible to facilitate the formation of tea.

Taboos for making tea:

1. Don't rub the tea immediately after it is brewed.

Because the water content in the tea leaves is obviously increased after water fixation, the tea juice in the tea leaves is easily squeezed out if it is immediately kneaded, so that the finished tea loses its proper color and becomes dark black. After fixation, wait for the water content of tea to drop to about 40%, and then start rolling. In this way, the tea juice will not overflow, and green tea with good color can be made.

2, tea baking avoid charcoal fire and cage baking form.

This traditional baking method was applicable when the technology was underdeveloped in the past, but the tea baked by it often had the smell of charcoal. Now it's best to dry the tea leaves with a dryer. Odor-free dryer is helpful to make high-quality green tea with strong fragrance and save energy.

3. The drying process of tea should not be baked at low temperature for a long time.

Tea leaves baked at low temperature for a long time have dark color, yellow soup color and dull fragrance, and can only be made into inferior tea. However, there are exceptions. Yellow tea is suitable for long-term baking at low temperature. In the process of making green tea, especially high-quality green tea, the drying time should not be too long, and it needs to be roasted quickly with strong fire, so as to remove the grassy smell in tea and increase the fragrance of tea.

4. Insufficient drying of tea leaves is a taboo. In general, the water content of dry tea is about 5%.

If the tea is not dry enough, there will be problems in the storage process, and the quality of tea will decline, which will eventually lead to the decline of tea value. When we buy tea in the market, we should pay attention to the fact that hand-twisted tea leaves are dry when they are powdered.