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2、精挑細選優質的茶葉，才能做出好茶。
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3、將早上采到的茶葉攤開。去除茶葉裏的水蒸氣和葉子的青草味。
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4、接下來就是殺青步驟了，將曬好的茶葉放在專業工具裏，進行搓揉。
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5、經過不斷的搓揉再搓揉，最後變成這個樣子，細小而且兩邊尖尖的樣子。
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6、然後，就是上火烤茶了目的是為了讓茶葉發出香氣，蒸發水蒸氣，讓茶葉幹燥，才能保存。火烤的時候，記得用小火慢慢烤，考出茶葉的香氣.
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7、最後，真空打包保存。就大功告成了。
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茶葉嫩枝無毛。葉革質，長圓形或橢圓形，先端鈍或尖銳，基部楔形，上面發亮，下面無毛或初時有柔毛，邊緣有鋸齒，葉柄無毛。花白色，花柄有時稍長；萼片闊卵形至圓形，無毛，宿存；花瓣闊卵形，基部略連合，背面無毛，有時有短柔毛；子房密生白毛；花柱無毛。蒴果3球形或1-2球形，高1.1-1.5厘米，每球有種子1-2粒。花期10月至翌年2月。野生種遍見於中國長江以南各省的山區。