This season's Xishuangbanna, the drizzle is always lingering underground. After a spring rain, a small cluster of green buds emerges from the tea tree. The tea-teacher is busy with the thumb and index finger. The tea buds are clipped, and the buds and branches are perfectly separated. Full of rushing green, let people take a deep breath unconsciously, the fresh buds that just popped up wrapped in the sweetness of the barley, mischievously rushed towards me. In addition to the quality of the production area, variety, and fresh leaf formation, there is a set of rigorous procedures. "Slow-fried fine baking has a second degree, and hard work is quite a lot." Hand-fired Pu'er tea is not only physical strength. Live, it is technical life, before the pot is finished, it is necessary to dry the tea leaves in the dry room, and the bitter and sputum in the freshly harvested tea leaves will be volatilized, so that the tea can be softened and dehydrated. Then put it into the pot to kill, let the tea stop fermentation, hand-fired tea is an extremely hard errand. If you don't practice, it is difficult to stir a pot of tea with a pair of iron sand palms, only the masters will blossom. Into the fiery wok, relying entirely on the contact between the palm and the bottom of the pot to control the heat, grab, press, shake, take, squat, one stroke and one stroke of the flow of water, in the hands of the fly and spin, dance, the fragrance is scattered layer by layer Its fascinating to get into the heart and spleen.