1. tea picking: semi-fermented tea picking requires high selection of tea trees, generally using tender leaves and buds as raw materials. The selection of tea trees should pay attention to quality and economic benefits.

2. Tea withering: Withering is a key link in the production of semi-fermented tea. In the process of withering, it is necessary to master the factors such as time, temperature and humidity to ensure the water content and quality of tea.

3. Rolling: The rolling of semi-fermented tea is to preliminarily shape the tea and form a specific shape. Kneading can also stimulate the release of tea cells, accelerate the chemical reaction of tea and promote the formation of various beneficial components in tea.

4. Fermentation: Fermentation is the core link in the processing of semi-fermented tea. Mastering the fermentation time and temperature can keep the characteristics of color, aroma and taste of tea, and at the same time ensure that the nutrients in tea are not lost.

5. Drying: The drying process of semi-fermented tea is to remove the water in the tea and maintain the color and aroma of the tea. When drying, the temperature should be moderate, otherwise it will affect the cell structure and quality of tea.

6. Spice addition: In the process of making semi-fermented tea, various spices can be added to increase the aroma and taste of tea. But in the process of adding, we should master the proportion to ensure the quality of tea.