Songluo Tea, a famous historical tea known as "green gold", is produced in Songluo Mountain in Fusi Village, Wan'an Town, Xiuning County, Anhui Province. The picking and processing of Songluo Tea is very sophisticated. In the Ming Dynasty, Ming Wenlong's "Tea" recorded in detail the processing skills of Songluo Tea: "When the tea is first picked, the old leaves of the branches and stems must be removed, and only the tender leaves are taken. The tips and stems must also be removed, for fear that they will burn easily. This is Songluo Tea. When frying, one person must fan it from the side to remove the heat, otherwise it will turn yellow and the fragrance will be reduced. The fanned color is emerald, and the unfanned color is yellow. When frying and taking it out of the pan, put it in a large porcelain plate, and still need to fan it quickly to let the heat subside slightly, rub it heavily with your hands, and then fan it back into the pan, fry it over a low heat until it is dry and put it into the pot. Cover and rub it so that the juice floats up, and the fragrance is easy to come out when it is lit." The famous "Tunlu" stir-fried green tea uses this as the key point of the processing operation, so Songluo Tea has long been known as the "ancestor of stir-fried green tea." The picking standards for fresh leaves are extremely strict. Generally, the garden opens around the Grain Rain, with one bud, two or three leaves just unfolded. After picking, the inspection needs to remove old leaves, stems, single leaves, purple buds and other debris, and immediately spread them in a clean and cool room, with a thickness of about 3 cm, and the spreading time is about 4-6 hours. When the green smell of the fresh leaves dissipates and the fragrance appears, the first processing step of killing the green leaves is carried out, with a leaf amount of about 1 catty. When the pot temperature is 170~180, turn the leaves with both hands, kill them evenly, and the time is about 6~7 minutes, and then put them in the pot to cool quickly. The second process is kneading. Take the killed green leaves and knead them in one direction on a thin bamboo curtain with both hands, shaking them while kneading, and knead them into strips, about 5 minutes. In the drying process, smokeless high-quality charcoal is used as fuel, and the tea leaves are placed in a drying cage at a temperature of about 90~110. Turn them while baking until they are 60%~70% dry, and then spread them out in the cage for about 30 minutes. After cooling, stir-fry in a pan until dry, and make tight strips until 90% dry. Place in a pan and leave for about 20 minutes. Combine two pans into one, heat the pan at about 50°C, and stir-fry until dry. After cooling, sift off the flakes and pack the finished product. The finished Songluo tea strips are tightly rolled and even, with white hairs showing, silver-green and smooth in color, rich and bitter in taste, and with the fragrance of olive fruit. After brewing, the fragrance is overflowing and refreshing, showing the distinctive characteristics of Songluo tea, "heavy color, heavy fragrance, and heavy taste", that is, green color, high fragrance, and strong taste.