Stir-frying technology of Jingshan tea

The tea frying process of camellia is as follows:

1. Picking: It is known that the picking time of camellia is generally from February to April in the lunar calendar, and most of them are young leaves with two leaves and one bud, and the tea leaves without yellow seepage are squeezed with fingers.

2. Deactivating: Deactivating is the first step of camellia tea. The common method is to steam tea at high temperature by hand or machine.

3. Kneading: Kneading green tea can promote the release of tea smell and aroma, and usually the first screening is carried out at the same time.

4. Stir-frying: Stir-frying is the key step of tea frying, which often requires workers to stir-fry by hand or machine. Usually, it is necessary to grasp the time and temperature to ensure that the fried tea has a proper degree of fermentation and a strong aroma.

5. Drying: The roasted camellia needs to be dried, which can effectively prevent the deterioration and mildew of the tea, and usually it will be dried several times to reach the ideal state.