1. Wipe the trough clean.
2. Start the machine after heating. When the pot temperature rises, wipe a little tea-making oil in the trough, and wipe it with a clean dry cloth. When the temperature reaches the set temperature, you can put in the green leaves.
3. The temperature of the strips; the temperature of the pot for the finalization of the leaves should be about 180℃-220℃. The principle of first high and then low should be mastered. It is necessary to prevent high-temperature coke edges or initiation points; but also to prevent low-temperature samples from being impermeable. Red stalks and red leaves. The pot temperature can be adjusted and set by the temperature controller.
4. The amount of leaves: 100g-150g per slot for high-grade leaves; depending on the level of frying and the young buds and leaves, the size should be reduced. The amount of leaves should be about half a pot.
5. The degree of arranging: The tea sticks are non-stick pan, no sandwich, no burnt leaves, and can be turned naturally. When the buds and leaves are basically into sticks, the fragrance is revealed, and the water content of the tea drops to about 30-35%, the pan can be stopped.
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