2. Kneading, the green tea after enzyme fixation does not need to be spread cold, and it is directly kneaded by hand and rolled into strips;
3. Baking: prepare a steamer, spread the tea evenly on it, then put it on the stove and bake for 15 minutes, during which the tea needs to be turned every 3 minutes.
1. Picking: Try to choose tea with suitable maturity and freshness when picking.
2. Disinfection: The picked tea leaves are disinfected at a high temperature, and the use temperature is between 80- 100℃ for 2-3 minutes.
3. Kneading: put the disinfected tea leaves into a kneading machine for kneading to crack the tea leaves and wake up the tea juice.
4. Kneading: Knead the rolled tea leaves to give the tea juice more opportunities to flow out.
5. Jacquard: Jacquard will twist the tea, that is, spread the tea on a thin layer and let the tea unfold.
6. Drying: dry the jacquard tea at 70-80℃ for 40-60 minutes.
7. Shaping: Shaping the dried tea leaves to make them smooth and beautiful and increase the value of tea leaves.
8. Grading: Grading the molded tea, and classifying the tea into different grades according to the grades, so as to better sell.
9. Packaging: package the classified tea leaves and keep them dry and fresh.