Each of these steps affects the quality of the finished product. The timing must be accurately calculated, the temperature must be precise. Unfortunately, there are no standards to follow. Absolutely everything relies on each grower's store of personal experience.
多一分少一秒都是學問，而發酵後的炒菁、揉捻、解塊與烘培，一步步都關係到成品的好壞，時間得算得準，溫度得量得確，偏偏這一切都沒個準則，靠得是茶農自身積下的經驗。