Lobster tea is required to be picked and fried. The annual “Qingming” to “Guyu” is the harvesting period. The picking standard is that the first bud is one leaf or two leaves, and the bud is required to be about three centimeters long, with a pedicel of three to five millimeters, the leaves and buds are as long as the leaves, or the leaves are slightly longer than the buds, the buds are solid and complete, and the hairs are many. The color is yellowish green. Strictly adhere to the six no-collection, that is, rain, dew buds are not taken, purple red buds are not taken.

The speculation is divided into killing, stir-fried, hot stuffy, back to the pot, dull, picking, drying seven processes, production technology is strong, the finished product is not easy to come by.

Professor Lu Songhou, a Hunan tea expert, on May 15th, 1982, once made a poem entitled "Famous Tea" and praised the lobster flower tea after tasting the famous teas of various places.

The tea has a unique shape, the shape is flat and curved into a lobster shape, the silver is full of branches, and the color is green. After brewing, the tea sticks are like this, which is quite like a lobster. Its inner quality is fragrant and fragrant, the tea liquid is green and clear, the taste is sweet and mellow, and the leaves are green and clean. Drink the aroma of the tongue, wake up and relax.