The processing technology is divided into six processes: spreading, deactivating enzymes, rolling, primary baking, shaping and refining, and secondary baking.

After the fresh leaves enter the factory, they are diluted for 2-5 hours and then fixed with an iron pan. Fresh leaves per pot 150-200g, pot temperature 120- 150℃, and stir-fry until the water content is 58-60%. After a little kneading, the tea leaves are first dried to 30% in a drying cage at about 80℃, then transferred to a pot for shaping and depilation, and then dried in a drying cage at 60-70℃ until the experts finely knead, and the tea fragrance is exposed. At this time, the water content is about 5-6%, and it is packaged and collected while it is hot. The processing technology is divided into six processes: spreading, deactivating enzymes, rolling, primary baking, shaping and refining, and secondary baking.

After the fresh leaves enter the factory, they are diluted for 2-5 hours and then fixed with an iron pan. Put 0.15-0.2kg of fresh leaves in each pot, the pot temperature 120- 150℃, and stir-fry until the water content is 58-60%. After a little kneading, first put the tea into a drying cage at about 80℃ and dry it to 30%, then transfer it to a pot for shaping, remove the white hairs, and then put it into a drying cage at 60-70℃ and dry it until the tea leaves are finely kneaded by experts and the tea fragrance is exposed. At this time, when the water content is about 5-6%, it is packaged and collected while it is hot.