1. Sunlight withering (drying seeds) uses the heat energy of sunlight to accelerate the evaporation of water in tea seeds, reduce the water content in cells, and make the seeds wither and fry indoors.

2. After the indoor withering (flowing water) is too withering, the water in the leaves will continue to evaporate, which will destroy the cells in the tea margin, help the air to enter the mesophyll cells, remove the bitter taste and grass green taste in the tea, and balance the water in the tea.

3. Stir the tea seeds (Langcha) to make the tea seeds rotate and shake slightly at the same time, with the aim of partial fermentation, which is the key to the mellow degree of tea.

4. Stir-frying (killing cyanine) uses high heat to quickly destroy the activity of oxidase in tea, thus maintaining the fragrance and freshness of tea in the fermentation process and inhibiting the continued fermentation of tea. Tea seeds should be fried thoroughly, so that the aroma can be improved and the tea fragrance can be clear. If the tea seeds are not ripe enough, the finished tea will taste like grass seeds, and if it is burnt carelessly, the tea soup will taste burnt.

5. The strangled tea leaves are soft, but they are still flaky. They must be twisted into perfect spheres by external force, which are beautiful in appearance and reduce the volume of finished tea. In the process of kneading, some juice flows out and adheres to the surface of tea, which makes it easy to dissolve in tea soup during brewing, and the taste of tea soup is enhanced.

6. Check the branches, remove the turnips and save the cyanines, and improve the quality of tea.

7. After the tea seeds are dried, they need to be repeated several times. Through the drying process, the water content of tea leaves is reduced, which needs to be controlled at 3%~4% to facilitate the preservation of tea leaves. After high temperature drying, the enzyme activity stopped, and the quality of tea was stable, showing five characteristics: fragrance, sweetness, rhyme and beauty.