The reason why Baipu tea tastes good is mainly because of its exquisite selection of materials, fine processing, careful operation and meticulous attention. When testing the quality of dry tea, people often bend it obliquely, but it never breaks, but it smells fragrant. The masses praised: "When you entered Sanlidun, you smelled the taste of dry tea", which shows its delicious taste. The traditional operation process of Baipu dry tea can be summarized as the following aspects: soaking beans, beating, grinding beans, pulling pulp, boiling pulp, ordering pulp, wrapping, squeezing, peeling, boiling pulp, binding and so on. Specifically, there are 2 1 process. The traditional processing of Baipu dry tea not only has many processes, but also each process has high technology, which is directly related to the quality of products. If you cook the pulp, the fire should be bigger, and the sooner you cook it, the better. If the fire is slow, the pulp will get wet easily, which will have a negative impact on the quality and yield. When the cooked pulp is taken out of the oven and put into the vat, the process of "sieving" should be adhered to to, so as to remove all the anti-slag leaked from the cloth hole when the pulp is pulled or covered, and improve the purity of soybean milk. In this way, the less fly slag in (1) pulp, the stronger the toughness of the produced dry tea. (2) The toughness of dry tea is less damaged during cooking, and the yield of finished products is high. (3) Tough dry tea is strong enough to be boiled and tastes good. Taking boiled dry tea as an example, all kinds of ingredients are complete and the materials are suitable, which is also an important link to maintain a famous specialty. The ingredients for cooking are Bai Dachuan, Hui Yuan, clove, refined salt, monosodium glutamate and homemade soy sauce, especially homemade soy sauce, which should be cooked thick and fragrant. In addition, there are certain operational requirements and technical essentials in the selection of seeds in Huang Doudou, soaking time of beans, seasonal change of temperature and cooking.