1. Picking: When the new shoots of tea trees are still tender and tender, two leaves of tea buds (that is, tender buds) are picked by hand.
2. Deactivation: First, put the freshly picked tea leaves into a de-enzyming pot, heat them and turn them constantly to inactivate the enzymes in the tea leaves. This step is also the most important step in green tea, and the quality of de-enzyming is related to the quality of the tea leaves.
3. Kneading and fermentation: After water fixation, tea leaves need to be kneaded to cut off leaf cells, promote enzyme exchange in tea leaves, and at the same time promote the release of aroma substances in tea leaves to form tea aroma. After kneading, the tea leaves need further fermentation to let the enzyme continue to play its role.
4. drying: after the fermentation is completed, put the tea in a dryer for drying and baking. This step is to keep the color and fragrance of tea and prevent the tea from becoming moldy.
5. matching: select tea impurities, arrange tea shapes, and ensure that each piece of tea is similar in size, shape and color.
At last, we formed the familiar green tea with different shapes, such as Longjing, Biluochun, Mao Feng, Huangshan and Mao Feng.