1, picking green?

Picking refers to the process of picking tea green. There are strict standards for the picking of tea green, and the degree of maturity of the buds and leaves, the degree of uniformity, and the time of picking are all very important in determining the quality of tea leaves.

2, withering

Fresh leaves picked back, spread on a clean utensil, the thickness of 7-1O centimeters appropriate, spread time 6-12 hours, the middle of the appropriate turn leaves. Fresh leaf spreading moisture content of 68% to 70%, the leaf texture becomes soft, issued when the fragrance, you can enter the killing stage. Which the water content must grasp the right amount: water content is too low to lead to water loss, the leaves drying and dying in the sun, will cause the tea taste taste thin; water content is too high, there is no mixing, resulting in fresh water, will lead to the tea taste bitter.

3, kill the green?

Killing is a key process in green tea processing. Killing measures to take high temperature, dissemination of water within the leaf, passivation of enzyme activity, blocking enzyme reaction, and make the contents of the fresh leaves undergo certain chemical changes, so as to form the quality characteristics of green tea, to maintain the color and flavor of tea.

4, kneading?

The main function of kneading is: to properly destroy the leaf tissue (kneading leaf cell destruction rate is generally 45-55%, the tea juice adheres to the leaf surface, the hand has a lubricating sticky feeling), both the tea juice is easy to soak, but also resistant to brewing; reduce the volume, for the frying and drying to form a good foundation; shaping of different characteristics.