Air-drying: the time is short first, then long, diluted and then thick.

Deactivating: it is to treat fresh tea leaves at high temperature to make them soft, keep green, and lose some moisture, which is convenient for kneading.

Temperature: 280 ~ 300℃.

Objective: Using high temperature to kill the catalytic enzyme in green leaves, make the enzyme lose its activity, keep the leaves green, and eliminate the foul smell, bitterness and astringency in leaves through thermochemical reaction, so as to turn them into fragrant green leaves.

Kneading: the water content of tea is 60%, which is suitable for setting; Increasing leaf temperature can enhance the plasticity of kneading.

Stuffy pile: pile up the fried tea leaves in the pot and cover them with cloth to make them dull yellow.

Fermentation: the key to determine the color, aroma and taste quality of tea. Fermentation begins with kneading dough. Due to the pressure of kneading dough, leaf cells are destroyed, polyphenol mold is destroyed in promoting oxidation, polymerization is accelerated, and fermentation begins. The initial fermentation temperature is 32℃ ~ 40℃. Late 15℃ ~ 18℃. In the early stage of fermentation, the oxidation rate is high, so it is necessary to provide sufficient oxygen and good ventilation indoors.

Drying:

The first stage: water evaporation stops the mildew, and the water disappears quickly, and the water content drops from about 60% to about 47%, which is beneficial to remove odor, raise temperature and increase ventilation.

The second stage: shaping (rolling), the water content is reduced to about 18%.

The third stage: dry feet, with water content of about 5%.

The drying temperature is about 80℃ ~ 130℃.