The technical characteristics of picking Nanshan plum tea are: tender and refined, uncomplicated technology, exquisite technology, continuous operation and one go. The main process is divided into four processes: release, deactivation, strip rubbing and pot welding. Qingming to Grain Rain is the golden season for picking Shoumei tea. The picking criteria are one bud, one leaf and one bud with two leaves, and the bud length is 1.5 ~ 2.0 cm. Usually, it takes about 60 thousand bud leaves to fry 500 grams of ultra-dry tea. The collected bud leaves must be carefully picked and selected to achieve the purpose of tenderness, uniformity and cleanliness. Put the picked buds on the bamboo plaque, spread them for 2-4 hours and fry them.
Immobilization: carried out in a far-infrared pot with a pot diameter of 60 cm. The pot temperature is 120 ~ 140℃, and the leaf quantity is 300 ~ 400g g. The tea leaves are completely and evenly inactivated by shaking, turning and sorting. When the leaves become soft and dark, they enter the kneading process.
This is the key process of making Shoumei tea. By rubbing strips, the purpose of losing water, tightly rubbing into strips and displaying details can be achieved. The pot temperature is 70 ~ 80℃. Shake, straighten, rub and grab the tea strips. Straighten the tea strips first, and then close the rubbing strips with your hands. Manage, rub, shake and grasp various technologies flexibly and change them. Grasp the principle of light, heavy and light force, that is, when the water content is high or low, the action should be light to avoid tea caking and crushing. When the tea strips are round and slightly flat, the fineness is exposed, and the dryness reaches about 70%, the temperature of the pot is reduced to 50 ~ 60℃, and then the pot is transferred to the welding process.
Welding pot: the purpose is to further straighten and shape the strip to meet the requirements of setting and drying. Stir-fry slowly to evaporate the water, straighten out the tea strips and shape them. Stir-fry until it is fine, and the pot temperature rises slightly by about 10℃. When it gives off a lasting fragrance, the tea will turn into powder. When the water content is lower than 6%, it will be taken out of the pot and stored in cold storage. The whole journey takes 35 to 40 minutes.