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.