Five basic steps of tea production

The inherent taste of dry tea is determined by the variety of tea tree, the picking quality of complete tea, and the production mode and quality All tea leaves must go through five basic processes: picking, withering, rolling, oxidation and drying 1、 Tea and flower buds are picked in early spring and early summer In order to ensure the quality, high-quality tea is usually picked by hand before the sun rises, which can retain more natural fragrance 2、 Withered tea began to shrink soon after picking, and gradually entered the stage of enzymatic oxidation This process, also known as wilting, removes excess water and oxidizes it slightly High quality tea should be put in a cool room to wither 3、 Roll to roll the shape of the leaf and squeeze out the juice Curl and shape the moist leaves by hand to make some essential oils and juices in the leaves exude and further enhance the flavor 4、 It is necessary to oxidize tea, especially black tea, and gradually change into dark color in the room with proper temperature control Oxidation is important for the formation of flavor and aroma compounds Green tea does not go through the oxidation process, so it retains most important polyphenols and antioxidants 5、 After drying to the required degree of oxidation, the tea will be gently heated to stop the oxidation and seal the fragrance, so as to be released during brewing The drying process creates many new flavors, which are particularly important for green tea Drying is highly technical and requires care.