Three or four days before and after Tomb-Sweeping Day, the buds appeared and the leaves just opened their eyes. They look like lotus plums, with even stripes, thick white fog and fresh buds and leaves. It takes more than 60 thousand fresh buds, about five or six kilograms, to make a catty of Hanshui Yinsuo, which is extremely precious, so it is called the first-class product. A dense tea tree can't find twenty or thirty new buds, and an acre of tea garden can't pick three pounds. The white hairs on the leaves give off a smell that can wash the lungs.

Fresh buds are about half a catty, and the finished product can be fried for about six or seven yuan. Shake, squeeze, throw, straighten, stretch, buckle, grab, disperse, press and grind, which are the ten traditional methods to make high-grade "silver shuttle". With the disappearance of the smell of leaves, the tender leaves in the pot are baked into yellow-green products. The newly-built "Silver Shuttle" is less than an inch and a half long, flat and flat, with tapering ends, uniform size and length, and unique. It is said that the nutritional value of a single leaf bud lies in the cream color of the whole body. Simply divided into three steps: enzyme fixation, rolling and drying, among which the key lies in the first process of primary production, namely enzyme fixation. Fresh leaves are inactivated by enzyme activity, and the chemical components contained in them are basically unaffected by enzymes, and change through heat, thus forming the quality characteristics of green tea.

(1) water fixation plays a decisive role in tea quality. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, the oxidation of polyphenols is stopped, and the leaves are prevented from turning red; At the same time, some water in the leaves is evaporated, which makes the leaves soft and creates conditions for kneading and shaping. With the evaporation of water, the low-boiling aromatic substances in fresh leaves evaporate and disappear, thus improving the aroma of tea.

(2) Kneading, which is a process of shaping the shape of tea. Using external force, the leaves are crushed and lightened, rolled into strips, reduced in size and convenient for brewing. At the same time, some tea juice overflows and adheres to the surface of leaves, which also plays an important role in improving the taste concentration of tea.

(3) drying, so as to achieve the purposes of drying, evaporating water and shaping, and give full play to the aroma of tea. There are three drying methods: sun drying, frying and drying. In the drying process of tea, it is usually dried first and then fried. Because the water content of the twisted tea leaves is still very high, if fried directly, lumps will quickly form in the pot of the frying machine, and the tea juice will easily stick to the pot wall. Therefore, tea leaves should be dried first to reduce the water content to meet the requirements of pot frying.