2. Spreading: Spread the collected fresh leaves thinly indoors with a thickness of about 1 cm. After spreading for more than 2 hours, part of the water volatilizes, emitting grass fragrance, increasing tea fragrance, reducing bitterness, increasing amino acid content and improving freshness, so that the fried West Lake Longjing has a smooth appearance and a green color. The spread fresh leaves need to be screened, divided into three grades: large, medium and small, and fried separately, so that different grades of raw materials can be fried just right with different pot temperatures and different gestures.
3. Immobilization: Immobilization, also called green pot, is the process of immobilization and initial formation. When the temperature of the pot reaches 80 ~ 100 C, put a little vegetable oil in the pot, put in about100 g of spreading leaves, and start with grasping and shaking hands. After emitting some moisture, it is gradually shaped by patting, pressing, shaking and throwing. The pressure is light and heavy, so as to achieve the purpose of straightening and flattening.
4. Moisturizing: After removing the enzyme, dilute and moisturize it in a cool place. After spreading and cooling, sift the tea powder and remove impurities by air separation for about 40 ~ 60 minutes.
5. Return to the pot: pour the tea leaves after moisture regain into the pot, further shape, fry and dry, and finalize the design. Usually, four pots of green pot leaves are combined into one pot, the leaf quantity is about 250g, and the pot temperature is 60 ~ 70℃ for 20 ~ 25min. The pot temperature is divided into three processes: low, high and low, and the hand pressure gradually increases, mainly grasping, buckling, grinding, pressing and pushing. The point is that the hand never leaves the tea, and the tea never leaves the pot. Stir-fry until the hair falls off, smooth and smooth, and the tea fragrance is exposed, then break it.
6. Sieving: Sieve the tea with a sieve. Remove the powder from the yellow tablets, and sieve the tea powder to make the finished product uniform in size.
7. Extremely long head: Put the screened tea into the pot again and straighten it for about 5 ~ 10 minutes.
8. Stacking: Subcontract the finished products into 0.5 kg packages or other packages and keep them separately.
9. Ash collection: The fried West Lake Longjing is easy to deteriorate due to moisture, so the finished tea must be placed in a jar with massive lime (lime that has not been weathered by moisture absorption) at the bottom and sealed for about a week. The aroma of West Lake Longjing is more fragrant, and the taste is more fresh and refreshing. After this treatment, West Lake Longjing can still maintain the quality of "green, fragrant, sweet and beautiful" after being stored at dry room temperature for one year.