before making the formal tea, heat the pot with the fire, put it in 5-8 two live tea once, and stir fry quickly in your hands.
people who have just learned to stir fry tea are often scalded because of the problem of hand speed. When the tea is fried, the hand does not leave the tea, the tea is not away from the pot, the speed of the hand is fast, otherwise it is not only easy to hurt, but the tea at the bottom will also be coke, and the tea without the product is not sold.
tea after killing the tea needs to be put into the dustpan to knead the cold, then change the small fire and then go to the pot "to form". It is very important to control the strength when doing the shape. It should be twisted into a curling type and not too strong to avoid rubbing.