Luyangchun is a famous local tea created by Yangzhou, a famous historical and cultural city in Jiangsu Province, which is produced at the foot of Nanshan in Yizheng City, a hilly and mountainous area in the west. Its quality characteristics are: it looks like a new willow, green and delicate; Elegant aroma, clear soup color, fresh and mellow taste and even and tender leaves. After more than ten years of production practice, the processing technology has been continuously improved and the product quality is relatively stable.

Although Yangzhou's "Qingyang Spring" has only a production history of more than 20 years, its production technology is constantly innovating, the quality of tea is constantly improving, and it is unique, especially the new tea, soup color and tea are attractive. Nowadays, Yangzhou's "Green Spring" has been recognized by urban consumers and gradually accepted by tea drinkers in neighboring counties and cities such as Jiangdu and Taizhou. In the national "China Cup" tea appraisal, "Green Spring" won the special prize for many times. It can be said that Yangzhou tea, which is dominated by "Qingyang Spring", is becoming a upstart in the tea industry, and Yangzhou tea is as emboldened as other famous teas.

Now the processing technology is introduced as follows:

1, picking fresh leaves, the picking standard is one bud and one leaf spreading or single bud. No exposed leaves, insect leaves and purple bud leaves are collected, and no mechanical damage is required.

2. Spread out the fresh leaves and put them into the bamboo plaque in time, with a thickness of 2 ~ 3 cm and a time of 6 ~ 8 hours, during which they are gently turned 1 ~ 2 times. When the bud leaves are weak and the leaves are dark, they can be made.

3. Use the 30-type tea-fixing machine to fix the green. The temperature is controlled at 120 ~ 140℃. The water-removing leaves taken off the machine should be soft to the touch and have a faint fragrance. At the same time, the leaves after water removal should be cooled quickly after getting off the machine and spread out in time.

4. Multifunctional mechanism strip is used for carding, and the temperature is about 90℃, first high and then low. Put 0.5kg water-fixing blade into each machine, trim for 6 ~ 8 min, and add light pressure bar 1 time in the middle.

5. The famous tea dryer is used for primary drying, and the temperature is 100 ~ 1 10℃, the time is 6 ~ 8min, and the water content is 20% ~ 25%.

6. Shape with a multifunctional machine, the temperature is controlled at 70 ~ 80℃, the leaf quantity is 1.5kg, and after the tea leaves are softened, shape with a press bar, and the time shall be subject to the shape setting. After the steel bar is lifted, it is trimmed slightly and then cooled down from the machine.

7. Dry feet are dried with a famous tea dryer, the temperature is controlled at 80 ~ 90℃, and the dried feet are dried in two stages, and the middle is discharged and cooled 1 time. The moisture content of the feet is 5% ~ 6%. The finished tea can be packaged and sold after cooling.