2. After drying for an hour or two, put it in the pot, turn on the minimum fire and stir fry slowly.
3. Stir fry for an hour, stirring constantly, and stir fry until it is black and slightly crisp. Spread it out on a carton or bamboo curtain to dry for one night, and it will be crisp the next day;
Expansive material:
Stir-fried tea is divided into raw pot, second green pot and cooked pot, which are connected in turn. Tea-frying pan is a tea-frying stove made of three pots connected together with an ordinary plate pot, and the pots are inclined at 25-30 degrees. The broom for frying tea is made of bamboo, about 1 m long, and the diameter of one end of the bamboo branch is about 10 cm.
Stir-frying is a noun, which refers to the process of withering tea leaves in a pot with a small fire. Through manual kneading, the water in tea leaves quickly evaporates, which blocks the fermentation process of tea leaves and completely retains the essence of tea juice. This is a great leap in the history of tea making.
References:
Baidu encyclopedia _ fried tea