2. Sun drying: After the tea leaves are picked, spread them thinly on the ground to dry. There are many forms of drying, some of which are spread on water curtains and placed on shelves; Some are laid directly on the ground; Some put bamboo curtains on the ground. Mainly according to the temperature at that time. The purpose of sun drying is to let the leaves evaporate some water first to prepare for shaking the leaves.
3. Shake green: When the green leaves are drying, you can decide whether to shake green according to the moisture change of the green leaves. Pour the green leaves in the water sieve into a bamboo shaker and prepare to shake it. Shaking the blade causes the edge of the blade to be rubbed and the cells at the edge of the blade are damaged. After spreading, the tea leaves gradually lose water under certain temperature and humidity conditions, forming the unique quality of oolong tea.
4. Stir-fried green: The color, fragrance and taste of Tieguanyin have basically taken shape in the green-making stage (sun-drying, cooling and shaking), and stir-frying green is a process of convergence. After molding, the quality is immobilized at high temperature, so that part of water is lost, which is convenient for kneading and baking.
5, kneading baking: Tieguanyin's kneading is repeated many times. Knead for about 3-4 minutes, and then bake for the first time. Bake until it is 50% to 60% dry, then bake it when it doesn't stick to your hands, wrap it while it is hot, knead, press, rub, grasp and shrink it, bake it for three times, and then slowly bake it with a low fire of 50-60℃ to get a fragrant and mellow finished product.
6. Picking: finally picking the slowly roasted tea leaves, and removing stalks and impurities to obtain Tieguanyin finished tea.