Tea making techniques
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1. Raw material collection. Picking tender twigs should be carried out from early April to late September. Pick a branch that grows vigorously, has thick shoots, and is free from pests and diseases. In order to ensure that there is sufficient nutrition for tree growth, it is not appropriate to pick too many branches on the same tree.
2. Kill and rub. Wash the pot first, and the ignition is heated to a slight black smoke in the pot. Take the stir-fry method that combines shaking, lifting, simmering, etc., and stir fry until soft. After the fish is removed, it is placed in the sieve and spread immediately. The air is immediately cooled and cooled until no heat is applied. Rub the tea juice in the branches and leaf tissue and seep it out, then wash the pot and heat and stir. Use the same method to wash the pan, cooling, cooling, rubbing, stir fry four or five times. Rubbed to the extent of twigs withering and lingering.
3. Fry dry storage. Before the initial frying, wash the pan clean. After the pan is heated and heated, put the tea, fry while turning, and gradually reduce the temperature inside the pan to prevent stir fry. The edge of the frying pan fry until the pinch is broken, the color of the tea leaves is gray-brown and the pan can be washed out and stored in a tin box, a hot water bottle or a plastic bag after being stalled, sealed, moisture-proof, and deteriorating.
