The first step of processing of the leaves is steaming.

加工葉子的第一個步驟是蒸煮。

Most of all it prevents oxidation, which would turn them into black tea.

最重要的是它能防止氧化，因為氧化會使它們變成紅茶。

After steaming the leaves go into this leaf spreader, where they're rapidly called by the wind.

蒸熟後的葉子進入這個展葉機，在那裡它們被風迅速召喚。

The tea leaves are dried using a 97 year old furnace, which gives them a unique roasted aroma, ceremonial grade match is ground using a stone mill, It's designed to grind counterclockwise.

茶葉是用一個有97年曆史的爐子烘乾的，這使它們具有獨特的烘烤香味，儀式級別的比賽是用一個石磨研磨的，它的設計是逆時針研磨。

Only this traditional method grinds a fine powder that preserves the nutrients of the leaf.

只有這種傳統方法才能磨出細粉，保留葉子的營養成分。