Fenggang zinc-selenium green tea is processed by semi-manual and semi-mechanical method, and its processing technology is: fresh leaf spreading, green killing, rolling, dryer drying, baking shape, rolling stir-frying machine grinding pot fragrance, refining (screening), finished product packaging. Fresh leaves spread: fresh leaves picked back thinly spread on the clean bamboo mat, spread time about 4-6 hours, when the leaf soft, water loss 15% began to kill green. Cleaning: Choose 60 ~ 80 continuous cleaning machine, barrel temperature of about 150℃. Kneading: Use 40 ~ 55 type kneading machine, the amount of leaf casting is moderately mastered, 4/5 of the cylinder is appropriate, and the pressure is “light, heavy, light” until the tea juice spills and the tea strip is formed and kneading is finished. Initial drying: The use of continuous dryer drying, initial drying temperature control at 120℃, tea moisture in about 70% dry. Rebaking shape: generally carried out on the baking machine, with manual assistance kneading into a curled fish hook, the temperature is controlled between 80 ° C and 100 ° C, and the water content of the tea pot is controlled at 70% dry. Grinding pot of incense: the selection of famous tea hui dryer, the temperature of the grinding pot is controlled at 65 ° C in the early stage, the temperature of the incense rises to 80 ° C in the later stage, the dry tea should be fried until it is hot, there is chestnut aroma, and the moisture content is below 7%. The finished tea after stir-frying should be screened, segmented with 4-hole sieve, 6-hole sieve and 12-hole sieve respectively, and put into the cold storage after “lifting the head and separating the end”.

The quality characteristics of Fenggang zinc-selenium green tea are as follows: the rope is tight and uniform, the front seedling is obvious, the color is grey-green and oily; Chestnut fragrance high and long, the taste is fresh and sweet, the color of the soup is yellow and green, and the bottom of the leaves is bright and green