Generally speaking, handmade tea is more expensive than other teas. Why?

Because it is more troublesome to make handmade tea, the names of handmade tea are all copied by hand. The color, fragrance and taste of tea are much higher than those of machine-made tea, which is favored by consumers.

The production process of tea is divided into three major items: fixing, rolling and frying. (1) If tea leaves are not picked and dried properly, fresh leaves will lose some water, and the blind spot is the inactivation of water. Water inactivation directly affects the aroma of tea, the color of tea and the unity of tea. Manual enzyme fixation is more flexible and intuitive than mechanical enzyme fixation to understand the degree of enzyme fixation of fresh leaves, while mechanical enzyme fixation yield is less flexible than manual enzyme fixation. Therefore, the hand-fixed tea leaves have high aroma, small pieces of tea leaves and much more flexible manpower than steel. At the same time, manual enzyme fixation plays a connecting role in the next tea-making process, because only people can enzyme fixation and knead tea according to the degree of enzyme fixation. (2) The next step is to rub tea. In the process of making green tea, the function of kneading is to knead out the astringent water in the tea, break the cells of the tea, make it juice quickly, make the tea softer and easier to shape. Hand-made tea is definitely better than iron in the process of rolling, which is beyond doubt, because machine-made tea can't be over-pressured in the process of rolling, because the machine doesn't let the force crush the tea, so the astringent water in the tea can't be fully rolled and the cells can't be fully rolled. Therefore, when making tea, the machine-made tea will be very weak, and the tea will taste astringent and not taste good. (3) The last item is frying. After the tea leaves are twisted, they can be fried after boiling to evaporate astringent water. Manual frying uses the so-called firewood-heated wok in a very common rural stove, while the mechanical Chaze uses an electric mechanical arm for frying, so the flexibility is self-evident. When frying by hand, some tea oil is usually used, but machine-made tea is rarely used, so the color of fried handmade dried tea is much darker and greener than machine-made tea. However, many foreign teas on the market are also black in appearance, but you can see that the black and green of local teas are naturally shiny and deliberately rough. From the appearance, the regularity of qianzi tea is much higher than the density of handmade tea, and it is very comfortable to read. In the future, local tea will be distinguished from counterfeit local tea from its geographical location and production environment.

Traditional handicraft has not only economic value, but also scientific and technological value, artistic value, historical value and cultural value. The number of hand-made products is very limited. When a species becomes rare, the word "protection" appears; When the similar appearance and quality of a commodity increase, the word "genuine" appears. With the increase of mechanical tea production, "handmade tea", "handmade tea" and "pure handmade tea" appear more and more frequently on tea packaging.