1. tea picking: pick fresh tea in spring or summer, and ensure the quality of tea.

2. Deactivating: Deactivating the picked tea leaves at high temperature, so that the fresh leaves of the tea leaves can be transformed into dry tea leaves.

3. Kneading: After enzyme fixation, the dried tea leaves are kneaded to make the juice inside the tea leaves fully penetrate and promote the fermentation of the tea leaves.

4. Fermentation: After rolling, naturally ferment the tea leaves in the air for a period of time, which usually lasts for several hours to two days. When the appearance of the tea leaves changes and the color changes from green to grayish green, it indicates that the fermentation of the tea leaves is completed.

5. Drying: the fermented tea leaves are dried to remove the excess water of the tea leaves, so that the tea leaves can achieve the effect of preservation.

6. Evaluation: Evaluate the quality of dried tea, including the color, texture and aroma of tea, so as to ensure the quality and taste of semi-fermented tea.

7. Packaging: The tea to be evaluated is packaged and stored in a dry, ventilated and dark environment to maintain its quality.