2. Steaming: steam in a special steamer. An ordinary rice cooker is placed on the cooker, a wooden steaming box is placed on the cooker, and a movable steaming drawer is installed in the box. When steaming green, after the water in the pot is fully boiled, quickly spread the fresh leaves evenly in the drawer, and it is advisable that the leaves do not overlap each other, and spread the fresh leaves about 0.2 kg to 0.25 kg per square meter. The steaming time is about 40 seconds to 50 seconds. Moderately steamed leaves are grayish green, fingers are soft as cotton, and leaves are smooth and fragrant. It can also be steamed by steam deactivating machine or steam heating deactivating machine.
3. Fan cooling: the steamed green tea leaves are quickly cooled by fan, so as to quickly reduce the temperature of the leaves and emit moisture, and avoid the accumulation of residual heat and water vapor on the stuffy yellow tea leaves. If cooking is carried out by using a steam deactivating machine or a steam heating deactivating machine, this process is omitted.
4. Shovel head: Put 2 kg to 3 kg of steamed green leaves on a baking tray with a temperature of about 100℃ to 140℃, and shake the leaves quickly with both hands to evaporate water. Turn over and shake frequently, and close the loose leaves on the furnace plate at any time to make it evenly heated and lose water.
5. Kneading: it is carried out in a drying furnace, and the first step is rotary kneading. Hold a proper amount of tea in both hands and roll in the same direction from left to right or from right to left like a ball on the baking tray. The second is rubbing. Two or four or even six people stood on both sides of the roaster, rubbing tea balls with their hands.
6, shovel the fire at two hairs: continue to evaporate water, tighten the rope, and initially sort out the shape. Put about 3 kg to 5 kg of twisted leaves on a baking tray at 100℃ to100℃. After 8 minutes to 10 minutes, knead the dough by hand, which is soft and slightly prickly, that is, spread the lower leaves for about 10 minutes. Or use famous tea processing machinery to arrange strips.
7. Plastic polishing: commonly known as rubbing strips, is the key process to form Enshi Youlu tea in the shape of pine needles, oil and green. The whole process is divided into two stages: the first stage is hanging hands and rubbing strips. Take a shovel of 0.8kg to 1.0kg, put it on a baking tray at 70℃ to 80℃, hold the tea leaves in the air, with palms facing each other, right hand forward and left hand backward, and continuously knead the tea leaves in one direction. Do not knead too much until the tea strips are slender and rectangular, and the color is oily green. When it is about 70% dry, turn to the second stage-rubbing tea on the stove plate, that is, polishing it by four methods: "holding", "rubbing", "end" and "tying" until it is suitable. In the process of plastic polishing, the principle of forcibly rubbing tea is light-heavy-light. In the process of molding and polishing, the water content of tea leaves is moderate, between 7% and 8%, lasting for 40 minutes to 50 minutes. Twist the tea leaves by hand, and when the stems are broken, they can be baked.
8. Aroma-extracting: Aroma-extracting the shaped and polished products by baking or infrared aroma-extracting machine until the water content of tea reaches 5% to 6%, and then spreading and cooling.
9. Selection: After the fragrant products are cooled, they are screened, winnowed, picked by hand, and impurities such as chips, yellow flakes, coarse strips and old terrier are removed, and then packaged and stored in different grades.