"Let's talk about the process of making tea first." Mr. Chen took the tourists into Wang Quanfu's home. He is a farmer who has been producing tea for generations. Wang Quanfu said that the first step in making tea is naturally picking tea. When picking, we should accurately grasp the tenderness, softness, chromaticity, uniformity and stem length of tea. He said that Tieguanyin can be picked all year round, spring, summer, autumn and winter, but autumn tea tastes the best and lasts the longest. The autumn tea party will be held five days after the autumnal equinox and last for about 25 days. The best tea is called "osmanthus cold", five days before and after the cold dew of the lunar calendar. The picking time is between noon 1 1 and 4 pm, because there is a little north wind at this time, it will not be too hot, the tea will be dry and the tea will be more fragrant.

Picked green tea leaves can't be piled together, so as not to be heated for too long and produce chemical changes. Tea farmers spread them on circular bamboo curtains of uniform size and put them on well-ventilated shelves. The next step is to "bask in the sun", and this procedure must also be completed under natural conditions. "Sun" finished, or in a ventilated tea shed, in order to "cool green". Every once in a while, pour the tea leaves into a sealable barrel-shaped bamboo vessel and rub them back and forth, which is called "shaking green". At this time, the original fragrant teahouse released a refreshing fragrance and wanted to make people intoxicated.

It has entered the stage of "fried green". The shape of the roasting furnace is very unique, like a large iron cylinder placed horizontally, with the port facing outwards and the rotating blades similar to a fan. Put the tea in, stir clockwise for a few minutes, then turn counterclockwise, and the tea will be poured out one by one. After some screening and kneading, the withered part of the leaves is filtered out to remove impurities. Then there are repeated "kneading" and "baking". The process of "rubbing" alone will take more than twenty or thirty times. Tea leaves are wrapped in several layers of cloth and kneaded into balls with high density with the help of machines. It looks smaller than a football. How heavy it is to lift it! It is said that it weighs ten kilograms. The tighter the bag is squeezed, the more fragrant the tea is. Finally, put it in an oven with moderate temperature and turn it for three to five minutes, which will be finished soon. The whole process will last for three days in one go.