1. Picking: Take February buds as raw materials, one bud and one leaf, and the tea garden picking should be controlled within 5 kg/mu.
2. Deactivating: Put the picked tender buds into a de-enzyming pot, and bake them at high temperature to inactivate enzymes to keep the tea fresh.
3. Kneading: Put the green tea into a kneading machine for kneading. This link will destroy the fragile layer of tea cell wall, let the tea juice flow out and cover the tea surface evenly.
4. Fermentation: The twisted tea leaves are fermented to obtain the special aroma and taste of the tea leaves.
5. Drying: put the fermented tea leaves into a drying room for frying to prevent the tea leaves from turning black and deteriorating, and control the drying temperature to keep the tea leaves fresh.
6. Careful pruning: handle the tea leaves by hand and adjust the size and shape of each group of tea leaves to ensure that each tea leaf is perfect.
7. Shaping: Shaping the trimmed tea leaves on a processing machine to make them into tea beads.
8. Second drying: Use the temperature difference between cloudy and sunny days to dry in a well-ventilated outdoor place or yard to completely evaporate the water, so that the tea made is very fresh and fragrant.
9. Packaging: Finally, classify the pearl tea according to specifications and quality, put it in a packaging box and store it properly.