The excellent quality of Gougu Nao tea is inseparable from the unique local natural conditions, but it largely depends on the unique processing technology of this tea. The fresh leaves of this kind of tea are very delicate and are usually picked in early April. The standard of fresh leaves of high-grade dog brain-rolling tea is that one bud and one leaf appear first. It is required not to pick exposed leaves, not to pick leaves in rainy days, and not to pick leaves at noon in sunny days. Fresh leaves should be carefully selected after collection, and purple bud leaves, single leaves and fish leaves should be removed.

The processing technology is divided into six processes: fixing, rolling, shaping, baking, frying and packaging.

Deactivating: It is carried out in an iron pot, and the amount of leaves varies according to the grade of tea, with 0.2-0.3kg for the super grade and 0.3-0.4kg for the first grade. When throwing the leaves, the pot temperature is 65,438+050-65,438+080℃, and the leaves are fried for about 4-6min. When the leaves soften and the tea fragrance is revealed, the tea is finished.

Kneading: Knead with both hands for about 10 minute.

Setting: It is also carried out in the pot, the temperature is high first and then low, and the dough is gently fried by hand and kneaded at any time. It takes about 15 minutes from frying to molding.

Baking: baking in a baking cage at a baking temperature of 40℃. When the bud leaves lose 80% weight, stop baking and cool.

Stir fry until the water content is 3 ~ 5%. Let it cool slightly after taking out the pot and put it in a tin can.