2. "Green pot" is a round tea handle tied with soft bamboo, which is repeatedly shaken rhythmically in the pot. After the fresh leaves are covered with cotton, they are rubbed for the first time, combined with shaking. Repeatedly for about 4 minutes, it becomes a round strip. When it is dry to 40% to 50% (water content is about 55%), it is transferred to a "cooked pot" for setting; At the beginning of the "cooking pot", the tea leaves will continue to be gently kneaded with the tea handle, and the tea leaves will spread out. When the tea is slightly tight, it will be "washed", and when the fineness of the tea is initially fixed, it will enter "carding", which is the key to determining the straightness of the tea. The "strip" gesture is free and dexterous. The key is to catch and throw. When grasping the strip, the palm of your hand is down, and the thumb and the outer four fingers are shaped like a figure of eight, so that the tea leaves are brought into your hand from the little finger part, and then brought to the pot side along the pot side, and pinched with your thumb, at a distance of 13- 17 cm from the center of the pot. With the help of wrist force, tea leaves can be quickly and powerfully agile from the tiger's mouth.
3, "reasonable" to 70% to 80% dry, "baked"; Xinyang wool can obtain high quality wool through three processes: primary drying, spreading and reheating. The moisture content of Xinyang fine wool shall not exceed 6%. After the initial production of Xinyang Maojian tea, coarse old tea leaves, yellow tablets, tea stems and broken powder were manually picked out. Picked turquoise tea is called "fennel green", and spring tea fennel green is also called "plum slices". "Anise green" is a five-grade tea, and the yellow pieces and fragments picked out are classified as super-grade tea. The picked tea leaves are the "refined hair tips" sold in the market.