1. Tea picking

Pick one bud and one leaf or one bud and two leaves,manual harvesting yields more complete results, while machine harvesting is more efficient.

2. Spread the fresh tea leaves out to dry

The fresh leaves are spread out thinly, allowing them to naturally lose moisture and soften, becoming more resilient and easier to knead; at the same time, they release a grassy aroma and activate the fragrance.

3. Shaqing

High temperatures (stir-frying/steaming/baking) inactivate enzymes, stop oxidation, and lock in freshness.

4. Kneading & Shaping:

External force is used to roll the leaves into strips & granules, breaking down the leaf cells and allowing the tea juice to overflow, making it easier to brew and extract the flavor.

5. Drying:

Drying reduces moisture content to below 5%, fixing quality and extending shelf life.

6. Refining (Grading):

Screening, sorting, re-drying, and homogenization to ensure uniform specifications and quality.