Processing steps of Anji white tea

1. Tea picking: Choose a "one heart and two leaves" consisting of a bud and a leaf on Anji Mountain.

2. Yellowing: Put the picked tea buds in a cool place. When the water in the tea buds gradually evaporates, the tea buds will become soft and yellow.

3. Stir-frying: put the yellow tea leaves in a pot and stir-fry at a high temperature, and the stir-fry temperature is controlled at about 230℃. While frying, twist the tea leaves by hand until the tea leaves form a beautiful arc. At this time, the cooking is finished.

4. Deactivation: Wash the tea leaves with clear water, reduce the temperature to stop the frying process, and then put the tea leaves in a high-temperature drying room with a temperature of about 1 10℃ until the tea leaves stop fermenting and form a certain floral fragrance, and the tea leaves are bright green.

5. Kneading: The loose tea leaves are kneaded in a certain order to form a standard "curled" state. The kneading process can also make the top Anji white tea emit obvious aroma.

6. Drying: After tea leaves are formed, they need to be naturally dried indoors. When the indoor air is dry enough, the tea leaves will gradually dry. After drying, the tea leaves are made.

7. Finally, the fragrance of flowers. White tea produced in other places will also burn fragrant wood or spray natural pollen, which will eventually make the tea fragrant.