To make a good cup of tea, the important thing is the processing stage. Experienced tea makers say: "To make tea delicious, four things are necessary.
First, a good tea variety. A good variety has thick leaves, a sturdy tree, and the older it is, the richer the substance.
Second, pick correctly according to the rule "one shrimp two leaves, one fish two left". This means that when the tea reaches maturity, each tea shoot usually has about five young leaves; one unopened leaf is called a bud, two leaves below are just opening, two leaves at the end are spread out, and at the base of the shoot, there is a tiny round leaf like a fish scale. The tea picker counts from the base upwards, removes one scale leaf, leaves two spread leaves, and with the space between two fingers (not pinching) takes two opening leaves and one unopened leaf at the top shaped like a curled shrimp, this is called "one shrimp two leaves".
Third, well-smoked charcoal. Only dry with charcoal, not using firewood, the tea will be fragrant, not smelling of smoke.
Fourth, pick and dry immediately (pick and dry right away). This is a particularly important step. Whether the water is green, the aroma is fragrant, and the taste is astringent or sweet depends on this final step.
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Harvesting autumn tea