Inactivation: Inactivation is basically the same as manual frying. The leaf yield per pot is about 1kg. Stir fry quickly and evenly with both hands. When the leaves are soft, dull, slightly sticky and light green, they are moderate. .
Blanking: it is the initial molding. After moderate water fixation, the pot temperature is reduced to 120℃- 130℃, and the pot surface is smeared with a little vegetable oil to make the pot surface smooth and flat, and the tea leaves do not stick to the pot when frying. The leaves began to shake constantly, so that the water was distributed. Combine combing, fry the leaves until 40% dry, and the tea won't touch your hands. Reduce the temperature of the pot, that is, change the posture to shape.
Modeling: it is the modeling basis for forming generous, tight, straight, flat and sharp seedlings. When the pot temperature is 80℃-90℃, the palm of your hand is bent into an arc, and the four fingers are straightened respectively. Roll the tea sticks against the bottom of the pot, and arrange the tea sticks while rolling until the tea sticks are tight and 60% dry, and then turn to flat baking.
Flattening: On the basis of plastic surgery, baking and shaping is the key to a generous and unique appearance. When baking, straighten your palm, press the pot wall hard, stand up along the four sides of the pot, hold the bottom of the pot with your palm, and "beat" the pot wall from bottom to top, alternately and repeatedly. Cooling to 60-70℃, baking the tea for 10- 15 minutes to make the tea smooth, bright and soft, and frying the tea to 80% dryness. When the tea leaves are tight, straight and flat (like leek edges), they can be cooked. Spread out and fry it.
Baking pot: the temperature of baking pot is 60~70℃, and the method is basically the same as baking flat. Keep the temperature during baking, and repeatedly press the tea leaves on the pot surface to make it flat, so that the tea leaves are smooth and tidy, but the action should be light to prevent them from being broken until the pot is dry. When the water content of tea leaves drops to about 5%, the tea leaves are taken out of the pot, cooled, canned and sealed for storage.