1, pick up the goods
Pick tea during the Spring Festival or the picking season.
Step 2 spread out fresh leaves
After fresh leaves are harvested, they should be spread out in time. Indoor natural spreading, withering trough and spreading machine can be spread in stages and batches. The paving thickness is 2-5 cm, and the time is 2-6 hours until the water content is 70-72%. It is appropriate for the leaves to turn black and the tea fragrance to appear first.
3. Fresh leaves are fixed.
High temperature kills green, first high and then low. The so-called high-temperature enzyme deactivation means that the temperature of leaves is raised to 80℃ (pot temperature is 250-300℃) in a short time and kept for 2-4 minutes, so that the enzyme activity in fresh leaves is completely destroyed, and at the same time, grass fragrance is emitted and tea fragrance is developed. In the later stage of water fixation, the temperature can be appropriately lowered to prevent browning of bud tips and leaf edges, further killing thoroughly and evaporating water to a proper degree.
Step 4 knead
Knead repeatedly with your hands, just like kneading noodles. When the tea leaves are kneaded into a ball and feel cold, the kneaded tea leaves are scattered, and the tea kneading is over at this time. Stir-fry the kneaded tea in a hot pot. Turn your hands back and forth until the tea leaves are fully heated, and then pretend to rub them. Repeat the process of frying and kneading for 5 times to make good tea.
dry
After repeatedly frying and kneading for five times, put the last kneaded tea leaves into a hot pot and turn them back and forth for five to ten minutes. When it is close to drying, stop rotating to avoid crushing. Finally, put out the open flame and dry it with the embers in the stove.