How to fry tea by hand at home?

1. First, remove the picked tea leaves and remove the insects and sundries hidden inside. When picking tea leaves, it is best to choose this kind of "one core and one leaf", which tastes stronger and more fragrant.

2, wash the pot, after boiling, you can pour the tea. Iron pot has a large total area when heated, so it is not easy to pile up a pile of tea. In addition, the cooking range is easy to control the maturity.

3, then simmer, constantly stir fry. Hurry up, or the tea will burn. It is more convenient to stir-fry vigorously, and you can't wear disposable gloves. So be sure to wash the door handle before frying tea. To control the maturity is to keep stirring. Be careful not to burn your hands.

4. After ten minutes, you can stir-fry and rub hard at the same time, which will make the leaves curl up as soon as possible.

5, an hour up and down to this color, you need to speed up the stir-fry.

6. In another 40 minutes, when the tea leaves are fried to this color, they can almost be cooked. When the pot is lifted, put it in a container with a newspaper pad. Let it cool. You can soak it the next day.