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A Detailed Guide to Ancient Tea-Making Methods: An Overview of Traditional Tea Production Techniques

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Picking: The time for picking tea must be on clear days during the second, third, and fourth months, and the best target for picking is the tea buds that have just sprouted and are especially upright, growing on weathered limestone. Steaming: Place the freshly picked leaves into a steamer basket, then place the steamer basket into a pot, add water to the pot and cook it on the stove; inside the steamer basket there is a layer made of bamboo skin, and after steaming, take out the layer. Pounding: Pour the steamed tea leaves while hot into a mortar and pound them into pieces; place the pounded tea paste into an iron tea mold. There are many shapes of tea molds, and tea

Picking:

The time for picking tea must be on clear days during the second, third, and fourth months, and the best target for picking is the tea buds that have just sprouted and are especially upright, growing on weathered limestone.

Steaming:

Place the freshly picked leaves into a steamer basket, then place the steamer basket into a pot, add water to the pot and cook it on the stove; inside the steamer basket there is a layer made of bamboo skin, and after steaming, take out the layer.

Pounding:

Pour the steamed tea leaves while hot into a mortar and pound them into pieces; place the pounded tea paste into an iron tea mold. There are many shapes of tea molds, and different shapes of tea molds produce different tea shapes.

Pressing:

After the tea paste is poured into the mold, it must be patted so that it becomes tight and solid. Before patting, a smooth silk cloth must be placed under the tea mold in advance and then placed on a stone support. The stone support is used to fix the tea mold, and its lower section is buried in the soil in advance.

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