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2.只有精心挑選優質茶葉,才能做出好茶。
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3.把早上收集的茶葉攤開。去除茶葉中的水蒸氣和葉子的青草味。
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4.下壹步是殺死綠色。將曬幹的茶葉放入專業工具中揉搓。
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5.經過不斷的摩擦和摩擦,它終於變成這樣,兩邊又小又尖。
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6.然後,在火上烘焙茶葉的目的是使茶葉散發香味,蒸發水蒸氣並讓茶葉幹燥後才能保存。烘焙時,記得用小火慢慢烘焙,以測試茶葉的香氣。
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7.最後真空包裝保存。妳完了。
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茶芽無毛。葉革質,長圓形或橢圓形,頂端鈍或尖,基部楔形,頂部有光澤,下面無毛或最初具柔毛,邊緣有鋸齒,葉柄無毛。花是白色的,花柄有時稍長;萼片寬卵球形到圓形,無毛,宿存;花瓣寬卵形,基部稍有節,背面無毛,有時被短柔毛;子房密被白色毛;花柱無毛。蒴果3為球形或1-2,高度為1.1-1.5厘米,每個球有1-2粒種子。花期為6月10至次年2月。在中國長江以南各省的山區,野生物種隨處可見。