1. Picking of fresh leaves: It is advisable to take the first bud and the first leaf of tea heart as the top grade from the vernal equinox to the fifth day after Tomb-Sweeping Day, and spread them in a cool and ventilated place for 4 hours after harvesting. 2. Water-removing process: The water-removing pot adopts a 70cm iron pot, and the pot temperature on the stove is set at 40 degrees, which should be controlled at about 180 degrees Celsius, and only 500-700g of tea leaves are added at a time. Stir-fry by hand, simmer for one minute after the temperature of the leaves rises, then cool down to about 150 degrees Celsius, stir-fry the leaves until they are dark green, soft and non-sticky, tender and broken, and take out the pot when the tea leaves are fragrant. The whole process takes 6 minutes.

3. Kneading process: The kneading process is very particular. Knead the dough in groups first, and then knead the dough. During the kneading process of 10 minutes, attention should be paid to solving the heat dissipation problem every 2 minutes. Put the twisted tea leaves into the pot and knead them by hand to improve the fineness. Weigh first and then light, so that the tea strips are round, tight and straight and show fineness, and then they can be baked. 4. Tea baking process: Tea leaves are baked with charcoal in a bamboo baking cage, and the baking temperature is controlled at 90-95 degrees Celsius. Bake until 70% to 80% dry, then bake and cool, and bake again after 15 minutes to completely dry the finished product. The history of Renhua Yinmili:

Yin Hao, Er Quan

It is made from the new shoots and leaves of Wuxi asexual tea tree (with one bud and one leaf as the main body, and the bud leaves are 3-3.5 cm long), which are spread indoors and withered, processed, and refined through the processes of enzyme fixation, rolling, rolling, shaping and drying.