The first step of making tea: wash the pot and heat it on high fire. Because tea leaves need to be baked and the quantity is large, it is best to choose a firewood stove. Wash the pot, make a fire, and heat the pot.

The second step of making tea: frying. Pour in the picked tea leaves and turn them repeatedly with bamboo chopsticks until the tea leaves are fried soft. You need to make a fire at this time.

The third step of making tea: put it in the dustpan. Take out the soft fried tea leaves and put them in a dustpan. Wash the pot after taking out the tea leaves.

The fourth step of making tea: knead (knead tea). Matcha while it's hot, rub it repeatedly with your hands, just like mixing noodles. If you soak your hands in cold water, you won't be afraid of scalding. When the tea leaves are kneaded into a ball and feel cold, the kneaded tea leaves are scattered, and the tea kneading is over at this time.

The fifth step of making tea: stir-fry and knead repeatedly. Stir-fry the kneaded tea in a hot pot. Similarly, use chopsticks to flip back and forth until the tea leaves are fully heated, and then pretend to rub them. Repeat the process of frying and kneading for 5 times to make good tea.

Finally: baking and drying. After repeatedly frying and kneading for five times, put the last kneaded tea leaves into a hot pot and turn them back and forth for five to ten minutes. When it is close to drying, stop rotating to avoid crushing. Finally, put out the open flame and dry it with the embers in the stove.

Extended data:

The processing of green tea is simply divided into three steps: enzyme fixation, rolling and drying, among which the key is enzyme fixation. Fresh leaves are inactivated by enzyme activity, and the chemical components contained in them are basically unaffected by enzymes, and change through heat, thus forming the quality characteristics of green tea.

Green tea belongs to non-fermented tea, because of its characteristics, it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, and the loss of vitamins is less, thus forming the characteristics of green tea, such as clear soup color, green leaves color and strong taste convergence. It has special effects on anti-aging, cancer prevention, sterilization and anti-inflammation, which is beyond the reach of fermented tea.

References:

Green tea Baidu encyclopedia