(1) Fixing. Fix the operation in the pan. Pot temperature 120 ~ 140 °C, fresh leaves high water content, fixation temperature is relatively higher; fresh leaves low water content, fixation temperature is relatively low. The amount of leaf is 400 to 500 grams. Before leafing, use special oil for making tea to lubricate the pot, but not too much, otherwise it will affect the color of dried tea. After the leaves have been cooked, stir both hands quickly and evenly. In order to quickly reach the leaf temperature of 80 °C, shaking and fixing at the same time, but also appropriate suffocate, but the time is short. After the leaves were washed, the hands were folded and lightly rubbed a few times to make the leaves roll up and lay the foundation for rubbing. Fixing time is generally 5 to 7 minutes.
(2) rubbing. The rubbing of Nanjing Yuhua Tea is generally gentle (that is, when the leaves are not fully cooled, they begin to rub). The rubbing method uses two-hand rubbing method, that is, both hands hold the tea leaves rolling back and forth on the bamboo basket. The action must be light and heavy, first slow and fast, and the force should be light and heavy. Every knead for 2 to 3 minutes, dissipate heat 1 time. The total time for rubbing is 8 to 10 minutes, and the middle solution is 2 to 3 times. When rubbing, avoid rubbing hard rubs on bamboo poles to avoid rubbing the leaves.
(3) purlins and drying. The purlin is carried out in a pan and is the key step in forming the unique shape of Nanjing Yuhua Tea. Pot temperature 85 ~ 90 °C, cast leaf volume of 350 grams, the pot surface first wipe a little oil for tea, stir the leaves after the stir shake scattered, while the tea will be straightened, and placed in the hands gently purlin. When the leaves are not sticky, the pot temperature is lowered by 80°C--70°C--60°C--50°C in turn, and the gesture gradually becomes heavier. When the leaves reach 6 to 70% dry, they will be transferred to the gripper. The method of grasping, squeezing, and merging will take about 5 to 8 minutes before the strip is pulled. Pulling method is to pull the tea from the heart of the pot to the pot to tighten, part of the overflow from the tiger's mouth, so repeatedly. When the tea reaches 90% dry, it can be used as a pot to dry. After the air-dried tea is packaged (temporary packaging), it is put into a lime tank and refined. The tea was sifted with a round sieve, shake-sifted, and sifted. The sorted tea leaves were dried fully in a cage. Baking temperature is about 50 °C, slowly slow-burning, to the moisture content of 5% to 6% when the cage, which is finished tea. The finished tea should be immediately stored in a lime jar for storage.
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