How to make tea at home?

The local tea farmers summed it up in three sentences: "The first pot is full of spin, the second pot is full of energy, and the third pot is full of drill."

The method of home-made fried tea teaches you to fry tea yourself at home.

The green pot mainly plays the role of fixing green. Pot temperature 180-200℃, leaf quantity 0.25-0.5 kg. The number of leaves depends on the temperature of the pot and the technical level of operation. The frying method is to fry in a pot with a tea broom, and the leaves turn over and lose water evenly when heated. It takes about 1~2 minutes to rotate quickly and evenly and shake the tea leaves. When the leaves are soft and dark green, they can be swept into the second pot.

The second green pot mainly plays the role of continuous inactivation and initial kneading, and the temperature of the pot is slightly lower than that of the raw pot. Because the friction between tea leaves and the wall of the pot is relatively large, the force is greater than that of the raw pot, so it is necessary to "bring force" to make the tea leaves rotate in the pot with the tea-frying broom and start to roll into strips. At the same time, it is necessary to combine shaking tea balls to warm them. When the leaves shrink into strips, the tea juice sticks to the leaves and feels sticky, so it can be swept into the cooked pot.