Steps of making tea by hand

1. Deactivating, that is, putting tea leaves in a pot for high-temperature stewing, destroying active enzymes in fresh leaves and emitting green fragrance;

2. Kneading, that is, kneading the tea leaves into strips by hand;

3. Withering: spread the tea leaves on the bamboo curtain and naturally wither indoors;

4, stir fry, prepare an iron pot, put the tea leaves in the pot and stir fry;

5. Drying: put the fried tea into a dryer to dry.

1. Picking: Choose healthy tea trees and pick fresh and tender tea leaves, preferably after the dew evaporates in the morning.

2. Spreading and drying: Spread and dry the picked tea leaves in a ventilated and dry place to remove moisture, usually for one to two days.

3. Withering: Put the spread tea on a sieve or sack to make the tea naturally soften, discolor and drain, which usually lasts for 4-8 hours.

4. Kneading: Put the withered tea leaves into a special kneading machine to help the tea leaves better release the tea juice, fresh fragrance and characteristics, and generally knead for 20-30 minutes.

5. Fermentation: put the twisted tea leaves into a special small room to complete the fermentation. Generally, the fermentation time needs to be adjusted according to different teas.

6. Drying: the fermented tea leaves are put into a dryer to dry, and the moisture in the tea leaves is dried to make the tea leaves have lasting fragrance.

7. Preservation: Store the dry tea in a ventilated, dry and humid place, and avoid contact with strong light, so as not to affect the quality of tea.