1. The picking standard of fresh leaves and spread leaves is that one bud and one leaf are in the early stage of development, and the bud leaves are required to be complete and free from pests and diseases. Dilute the collected fresh leaves on the mat or clean cement floor in time, the thickness is 2cm, and the spreading time is 4 ~ 6 hours. The spreading time of rain leaves can be appropriately extended. During this period, turn the leaves every 2 hours or so until the leaves turn soft and black and the green gas disappears.

2. Deactivation is carried out by using 6CST 30 rotary drum dehydrator, and heating and preheating are carried out at the same time. When the temperature in the drum reaches 130 ~ 140℃ and the tea inlet feels hot, the leaves are thrown to remove the enzyme. The leaf throwing amount is 35kg/h, and it is required to throw leaves evenly and continuously, and observe the situation of leaves to be picked at any time. The suitable amount of defoliation is that the defoliation is fragrant, the stems are constantly broken, there are no red stems and leaves, and the leaves are slightly sticky. The defoliation time is about 1min. The water-retaining leaves at the leaf outlet should be spread and cooled in time to ensure green.

3.6CMD 40/7 famous tea carding machine does not need a pressure bar or carding machine. The temperature is 90 ~ 100℃, first high and then low. The amount of leaves used is 1.2 ~ 1.5 kg, and the carding time is 6 ~ 10 min. Until the tea sticks are tight and straight, the machine gets cold when it feels prickly.

4. In order to improve the work efficiency and reduce the cost, the low-grade Changshan silver mill can omit this process and directly dry the trimmed leaves. Medium and high-grade tea leaves should be shaped and polished by hand with 6CG 65 electric frying pan. The pot temperature is 80℃, and the dosage of leaves is 0. 15 ~ 0.20 kg. The main methods are boiling and frying. The specific technique is to put the four fingers together at right angles to the thumb, put the tea in the palm and turn it over constantly, so that the force on the tea in the palm should be uniform. When the tea leaves are straight and show white hairs, spread them out of the pot and let them cool. With the help of hand shaping, the tea leaves are tight and straight, with blue and white color and excellent quality.

5, drying with a small tea dryer, divided into primary drying and secondary drying. The initial drying temperature is 90 ~ 100℃, the blades are turned every 5 ~ 6 minutes/time, dried to 80% dryness, and cooled 1 h. The redrying temperature is 80 ~ 90℃, turning leaves every 5 minutes 1 time, drying until the hand-twisted tea leaves become powder, spreading and cooling, and packaging for sale.