After the bud leaves 6-7 are completely dried, they should be shaped. The pot temperature should not be too high and should still be kept at 80℃. The method is to put four fingers together in the pot, make clockwise reciprocating motion of hooking, pressing, grinding, blocking and spitting, and spread the pot on a sieve until it is 80% dry;
After centralized drying and setting, the spread tea buds are put back into the pot for volatile setting until each tea bud is flat, straight, smooth and crisp, the volatilization amount of each pot is 300-500g, the pot temperature is 80℃, and the dryness meets the requirements, thus obtaining the commercial bamboo leaf green.
Extended data:
The fresh leaves used to make bamboo leaf green tea are very delicate and the processing technology is very fine. Generally, it is mined 3-5 days before Tomb-Sweeping Day. The standard is a bud with one leaf or a bud with two leaves, and the fresh leaves are tender and uniform, with the same size.
Its advantages are rich aroma, clear soup color, mellow taste and smooth and even leaf bottom; Comrade Chen Yi came to Mount Emei Wannian Temple to drink this tea, and he was full of praise and named it "Zhuyeqing". Since then, Emei Bamboo Leaf Green was born.
Emei Zhuyeqing famous tea has become the pillar brand of tea farmers, forming multi-level famous tea processing and production, such as home manual self-processing, machine service processing and large-scale famous tea processing factory, which makes tea valuable.