Wuyi Daffodil Tea Production Process

Fresh leaves are picked and made through the processes of sunshine greening, greening, stir-frying, initial kneading, water-roasting, picking, cooling, picking, gross tea, and making up the fire. Drying. Through the thermo-chemical effect, the development of color, aroma and taste quality. Requirements for the air inlet temperature 150 ℃, spread leaf thickness of 2 ~ 3cm, the speed of fast disk, drying to seven, eighty percent dry, slightly prickly hand touch when off the machine, spread 2 ~ 3h, dry terrier taste more mellow; foot fire temperature of 100 ~ 115 ℃, slow disk drying to the hand folded terrier brittle for the right degree, off the machine a little cooled, sealed and preserved.

Wuyi Narcissus production process, depending on the synthesis of northern Fujian, southern Fujian's traditional craft "in the sun in the shaking" as a characteristic; the quality of its finished tea is stable, with the southern Fujian system of the fragrance of the system and the northern Fujian system of the mellow.