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The third step: kneading.

After the stir-fried tea is put into the kneader, it rolls and forms a curling shape. Because it is pressed, part of the juice is squeezed out and adhered to the surface, so that it can be easily dissolved in the tea broth when it is brewed. Different teas also have different degree of rubbing.

Chiang Kaiwen was also different.

She slapped the pot with her palm