(1) Fixing. Manual operation in the pan, pot temperature 200 ~ 220 °C, 200 ~ 250 grams per pot of leaves, leaf temperature after the leaves to quickly reach 80 °C. Fixing mainly to shake off, operating requirements light, fast, net, scattered, namely: gestures light, fast action, fishing net, shake off. After the pan temperature rises to a low level, the leaf color is changed to dark green, the leaf quality is soft, and the leaf volume is slightly rolled into strips. The stems are folded continuously, and the green gas is lost. The weight loss is approximately 25% to 30%, which is moderate, and can be used as a pan. Fixing the leaves requires no flaring or bursting, and the pot leaves will be immediately lifted and aired.
(2) rubbing. After fixing the leaves, they are rubbed after they are aired. Rubbing is performed in a bamboo basket, using one hand or both hands to push and knead. Use hard to master the principle of "light-heavy-light". After gently rubbing for 0.5 minutes, the mass was shaken, re-disturbed for 0.5 minutes, shaken, and finally lightly rubbed for 0.5 minutes. The whole process took about 1 to 2 minutes to form a basic, slightly overflowing tea juice. Generally every 2 pots will kill the young leaves and make 1 time rubbing.
(3) Bake. Immediately after the kneading, bake and bake 2~3 pots and make a cage. When the oven is bake, the temperature of the top of the cage should be between 90~110°C. The thickness of the stalled leaves should be about 1 cm. With high-quality charcoal as the fuel, it should be baked. Fast drying, thin booths, diligent turning and light turning. Bake until the tea feels a little tentatively out of the cage. It takes about 20 minutes.
(4) Shaping. Shaping is the key process that determines the browning, aroma, taste, and shape of the dragon's top. It is technically difficult and must be operated by skilled technicians. The process is carried out in a pan, the temperature of the pan is slightly higher when the leaves are thrown, and the temperature is controlled at 100° C. The temperature of the pan is lower at the time of forming, and can be about 70° C. The amount of leaves to be cast depends on the size of the palm of the operator, but the size of the hand is larger, and the size of the hand is smaller, so as to facilitate frying and shaping as the standard. Gestures are divided into "flabbing frying," "grabbing and pulling", "rolling group", these three kinds of gestures to be flexible and alternate. After the tea pot, first "roll and stir fry" several times, wait until the tea is heated and soft, and then use "grabbing and rolling" as the main tactics, carry out the rule of shaping, the tea from the pot heart grab pull along the pot along the edge Pinching and slowly rolling in the hands, so that part of the tea spit out from the hand tiger mouth, and then grab back from the pot heart, so repeatedly. When there is a sense of stickiness in the fry, the tea is shaken up quickly with the method of “squeeze frying and fryingâ€, and then the tea is straightened and straightened with the method of “gripping and pullingâ€. When it is a little touched, it is mainly based on the method of “rolling and squeezing dough†and combining “shaving and stir-frying†and methods; the tea is basically set to shape, and silver is revealed. (Small balls appear on the side of the pan), and there is a distinct sense of tentacles. When about 80% dry, it can be used as a pot stand to dry and bake.
(5) Drying at low temperature. The drying temperature (generally measuring the top of the drying basket) is 60-80°C. The two pots are plasticized to provide a cage and evenly spread on the drying cage. The slow-baking is performed during the slow drying and the temperature of the baking is controlled as "high-low-high". the rules. Turn it at the right time, try to turn it up and flip it lightly so as not to affect the quality of the tea. Baked until the end of the tea, tea fragrance, water content of 5% to 6% when the cage.
(6) Pick the end of the cut. After picking up the yellow pieces and impurities and cutting the tea, it can be packaged for sale or stored.
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