The standard for fresh leaves of Songwu One-leaf Tea is mainly one bud and two first-leaf leaves. After harvesting, they are screened to make the buds and leaves consistent in size and length. The processing technology is divided into four steps: spreading green, fixing green, kneading strips, and hot pot. The fresh leaves are dried after being spread out for a while. The greening is carried out in a pot, the temperature of the pot is about 200℃, and the amount of leaves in each pot is 500 grams. Gradually lower the pot temperature during the final stage of curing, and roll and stir-fry the tea sticks in the pot. When the tea sticks begin to curve, use a combination of rolling and frying to shape the tea sticks. At this time, the pot temperature will rise slightly again to facilitate the shaping. The tea aroma is formed and developed, and finally dried in the pot.

When making Songwu Yiye Tea, fry the buds and leaves in a copper pot first. When the pot is cooked, remove the pot, let it cool and rub it gently, then bake it in a baking basket until it is more than 80% dry. Then put it into the pot and stir-fry until it is completely dry. The finished tea has full lines, emerald green and glossy color, fresh and mellow tea flavor with orchid fragrance, and clear and bright green soup color. The finished product is slender, tight, straight and slightly flat, slightly green in color; the orchid fragrance is strong and long-lasting, the soup is clear and bright green in color, and the taste is fresh and mellow; the single bud at the bottom of the leaf is tender and complete, bright green and bright.