The general frying process of the flat tea is: Qingguo → push cool cold → sub-sieve → pot → bracts cut → finish packaging products, among which the main frying process is Qingguo and pan. Green pot: Each pot 4-5 leaf amount, the pot temperature of about 100 °C, with shaking, wiping, ride and other methods to make the tea stretch flat, moisture content of 20-25% when the pot. Green pot time is generally 12-15 minutes. Pot: Generally, 3-5 pots of green pots are combined into one pot. The temperature of the pot is 60-80°C. When the tea leaves are heated and the moisture reappears, the temperature is raised to 80-90°C. The hairs begin to fall off. When the tea is tightened, the temperature is reduced to 50-60°C. Use a method such as grasping, shaking, squeezing, pushing, deducting, and grinding to straighten until the hairs fall off. The appearance is light, flat, flat and straight. , Light green color, tea water content can be 6-7% when the pan. The pot time is generally 15-20 minutes.
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