1. Picking: mainly picking young leaves in spring and autumn, carefully selecting fresh leaves, and sending them to the factory for processing immediately after picking.
2. Withering: The picked tea leaves will wither, that is, the leaves gradually lose moisture in the air and become soft. The purpose of withering is to destroy the cell wall and facilitate the subsequent fermentation.
3. Kneading: The withered tea leaves should be kneaded, mainly by kneading the slender shape of the tea leaves into a ball by hand or machine. In this process, the juice of tea leaves will be squeezed out and the enzymes in tea leaves will react.
4. Fermentation: The twisted tea leaves should be fermented, that is, the tea leaves should be naturally oxidized at appropriate temperature and humidity to improve the aroma and color of the tea leaves.
5. Drying: the tea leaves are dried in an oven or a threshing floor, so that the water content of the tea leaves is reduced to a certain degree, thus achieving the purpose of preservation.
6. Grading: Dry tea leaves need to be graded, classified according to size and quality grade, and packaged and sold separately.