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Fuyuan Culture
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Travel Guide
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Common Process of Tea Refining
2024-06-26
Author:
Process of tea making
1. Green picking:
Tea can only be picked tender leaves, which are called tea greens after being picked. If one more leaf is taken, it is one core and one leaf. Two more leaves are taken as one core and two leaves.
2. Withering:
The tea must be placed in the air first to let it lose some water. This process is called withering.
3. Fermentation:
Refers to the chemical composition of tea and air oxidation. Fermentation will cause the tea to become fragrant. Unfermented tea has a fragrant aroma to drink, and when it is gently fermented, it will be converted into floral fragrance. Fermentation will be transformed into fruit fragrance when it becomes heavier. If it is allowed to ferment heartily, it will become sugar fragrance.
4. Filler:
Fixation is to kill leaf cells with high temperature, stop fermentation and make tea leaves soft. Need to use fried green and steamed green process. Fried green is fried in a pan. Steaming green means steaming the tea green with steam.
5. Rolling:
After finishing, the tea leaves should be rolled like dough. Rolling includes hand rolling, machine rolling and cloth rolling.
6. Dry:
Even if the tea rolling process is initially completed, then the water should be evaporated, a process called drying. There are three ways to dry: stove drying, hand dryer drying, self-propelled dryer drying.
7. Refining:
The dried tea leaves need to be refined before they are sold. It includes: screening, screening tea into different grades of thickness: cutting, when finer bars are needed, it can be chopped by a shredder; Pull out the stems and separate the tea from the scattered parts. Re-fire, when the drying is not enough, dry again, also known as supplementary fire; In the air selection, the refined tea is blown with the wind, and the crushed powder and fine pieces will be separated.
8. Packaging:
Packaging for the refined tea leaves makes it a finished product for sale.
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