The production process of Enshi Yulu is steaming, airing, shoveling the first wool fire, kneading, shoveling the second wool fire, shaping and polishing (hugging, rubbing and tying) and selecting. Its production process is complicated and time-consuming. The prepared dry tea is tight, thin, even, even and straight, such as pine needles, with green color, bright soup color, strong bean flavor and mellow taste.

"Green tea is divided into two processes, and Enshi Yulu is the representative of steaming green".

The basic technology of green tea mainly includes four steps: picking, fixing, rolling and drying. However, due to various production differences, there are many differences in each link, whether it is the time of making tea or the dry tea made. The production of Enshi Yulu basically conforms to these four steps, but there are differences.

The biggest difference is the fixed process.

So far, there are two kinds of green tea deactivation processes, namely, frying and steaming. The drying process is divided into frying, baking and drying. Among them, frying technology is widely spread, while steaming technology is only preserved in the production of Yulu, Enshi, China. Therefore, the representative of the complete steaming process of green tea is Enshi now, and the Japanese also kept this process and named it "Yulu".

Among them, Zhengqing and Yulu have unique technology in plastic polishing.

Picking fresh leaves, spreading and cooling to disperse some water, slightly oxidizing, steaming, steam drying, frying for one wool, kneading, frying for two wool, shaping and polishing, fragrant roasting and sieving. The shaping and polishing process is the key process to make Enshi Yulu look fine, straight and smooth. The green color of Yulu mainly comes from the process of steam deactivation.

Plastic polishing is divided into two receiving. In the first stage, put the tea on a warm baking table, with two palms facing each other, thumbs up and four fingers slightly bent, hold the tea in the air, rub it forward with your left hand and backward with your right hand in one direction, in which you need to sprinkle tea balls to make the tea into a slender circle. The second stage is to switch to the second stage when the tea is 70% dry. At this stage, "hug, rub, end and stab" are often used until it is dry.