Second, the main production methods are:
1. Leaf picking: 8- 10 in the morning of July and August to seek the green color in the middle of the trunk and lateral branches of young ginkgo trees.
Regular leaves are put in a basket, washed with clear water, spread out to dry, and fried while picking to ensure the quality.
2. Deactivation: Select a large iron pot without peculiar smell, heat it until the pot surface is grayish white (about 300℃), quickly add 1kg green leaves, and cover the pot with 1min. When steam is found at the mouth of the pot, immediately uncover the pot cover, quickly grab the green leaves from the bottom of the pot with both hands, shake them evenly to the bottom of the pot, and heat them evenly until the grass smell on the leaves disappears.
3. Kneading: After the green leaves are fished out, pour them on the mat to dry and knead them into a ball with waste heat. Kneading seems to roll in the same direction, repeated several times, and gently knead the wide leaves to grow into strips. ?
4. Secondary enzyme fixation: put the kneaded leaves into a pot at170-190℃, stir-fry them with both hands in the pot for a few minutes, then heat them evenly for a few minutes, and repeat this for about 20 minutes, and the water will become soft on the drying platform. ?
5. Stir-fry tea: heat the pot to 90%, add dry leaves, stir fry, gradually anneal and cool down, stir fry lightly to prevent crushing, take out the tea while it is hot, and cool the bagged finished tea. This tea is green tea, the soup is yellow-brown or yellow-green, with rich aroma and slightly bitter aftertaste.