Chunmee Tea

1. Spreading: The harvested buds and leaves should be carefully sorted, unqualified leaves, impurities and other debris should be removed, and spread for 1 to 2 hours until the surface moisture evaporates.

2. Fixing: It requires high temperature greening, uniform and thorough, the green smell disappears, and the aroma is revealed, which is the appropriate greening. The moisture content of the green leaves after drying is controlled at about 60%.

3. Kneading: The degree of tissue fragmentation of the kneaded leaves is required to be 45-55%, which is moderate. Young leaves should be kneaded lightly, old leaves should be kneaded heavily, young leaves should be kneaded coldly, and old leaves should be kneaded hotly.

4. Baking: It is carried out three times. The first time is only baked to 50% dry and left for 1 to 2 hours. The second time is baked at a lower temperature until 70% to 80% dry and left for 6 to 12 hours. The third time is baked at a low temperature until it is completely dry.

5. Pan-frying: When the temperature of the pot is about 90℃, put about 1 kg of tea leaves in each pot, put four fingers together, open the palm, with the thumb facing up and the little finger pointing into the pot, use the strength of the wrist and arm to slowly push the tea leaves from the bottom of the pot to the edge of the pot. When the tea leaves fall freely from above, hold the tea leaves with both hands, twist them gently, shake off the lumps, and repeat. When the tea leaves are 60% dry and the white hair is exposed in the pot, put them in the baking cage and dry them with a slow fire.

6.Re-baking.