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2.只有精挑細選優質茶葉，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樹葉的草味。
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4.下壹步是殺綠。將曬幹的茶葉放入專業工具中揉搓。
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5.經過不斷的搓啊搓，最後變成這樣，兩邊小而尖。
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6.然後，在火上焙茶的目的是讓茶葉散發香味，蒸發水蒸氣，讓茶葉幹透後才能保存。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，上面有光澤，下面無毛或最初具柔毛，邊緣有鋸齒，葉柄無毛。花是白色的，花柄有時略長；萼片寬卵形到圓形，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1.1-1.5厘米，每球有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。