The production process of tea, the process of making tea

China is the first country in the world to discover and utilize tea trees. In the ancient literature of our country, the tea tree is praised as "the Jiamu of the south". There are many names for tea in ancient historical materials, and the shape, sound, and meaning of the word "tea" are also determined by China.

The evolution and determination of the word tea also tells people from one side that the motherland of tea is China. Tea has become a common term for people all over the world.

Tea trees were first discovered by Chinese, first used by Chinese, and first cultivated by Chinese. The southwest region of China is the origin of the tea plant. Ancient texts show that our ancestors began to cultivate and use tea plants 3,000 years ago, and Yunnan has the world's oldest wild ancient tea tree.

The origins of tea are certainly much earlier.

Tea has a long history in China, and the cultural relics related to tea culture are very rich, such as tea people, tea utensils, tea books, tea paintings, water springs and related tea culture sites all over the country. China's tea culture and tea drinking customs have radiated to China's surrounding areas in the Han, Tang and Song dynasties, and have spread to Europe and the United States after the Ming and Qing dynasties, exerting a huge impact. All these prove that China is the birthplace of tea and tea culture, and China is the homeland of tea.

According to literature, tea was produced in southwest China more than 3,000 years ago. Jin Changxuan wrote "Huayang National Chronicles", which is the earliest record of tea production in China, and believes that "Nan'an (now Leshan, Sichuan) and Wuyang (now Pengshan, Sichuan) all produce famous tea". "King Wu of Zhou is the master of Bashu......Soil planting grains, livestock and six livestock, mulberry, silkworm, hemp, silk, fish, salt, copper, iron, dan, lacquer, tea, honey ......all pay tribute".

Qing Dynasty scholar Gu Yanwu verified in "Daily Knowledge": "Since the Qin people took Shu, there has been a matter of tea drinking." It can be known that the earliest tea drinkers are also in the southwest of China.

As early as the 20s, Wu Juenong, the contemporary "saint of tea", proved that southwest China is the origin of tea in the world with scientific arguments, and refuted the erroneous statement that the origin of tea is not in China. The natural conditions in the southwest of China are very suitable for the growth of tea trees. According to scientific surveys in recent years, China's Yunnan, Guizhou and Sichuan are the areas with the largest number and most concentrated wild tea trees in the world.

Both literature and empirical evidence prove that southwest China is the origin of tea plants in the world.

Tea making process:

One. Pluck. Two. Dried tea.

Three. Sift. Four. Kneading.

Five. Dispensing. Six. Cold storage.

There is a tea farmer in "Meijiawu Village", an important production area of West Lake Longjing tea in Xihu District, Hangzhou City, Zhejiang. For many years, he has been planting and producing authentic West Lake Longjing tea in the village. Every year, there are a large number of various specifications, homemade pollution-free high-quality West Lake Longjing tea on the market.

The process of making tea is like fighting hunger:Tea is divided into six types of tea, and the process is different.

The production process of green tea is picking, finishing, rolling, and drying;

The process of white tea is withering and drying;

Yellow tea. The process is finishing, rolling, yellowing, and drying;

Oolong. The process is picking, withering, greening, finishing, rolling, and baking;

The process of black tea is withering, kneading and twisting, fermentation, and drying;

Black tea. The process is finishing, rolling, piling and drying.

The process of making tea is as follows:

1. Green tea:

The initial basic work and accompanying process: finishing (frying, steaming, etc.) kneading or shaping drying (frying, drying, drying, etc.); The basic process of refining: wool tea processing, screening, cutting and rolling (except for some famous teas), shaking and screening, winnowing, picking, drying, and even stacking and packing.

2. Silly black tea:

The basic process of initial production: withering, kneading and cutting (black broken tea) or kneading (gongfu black tea, (black broken tea, gongfu black tea) drying. Small black tea) fermented (small black tea) through the red pot, re-kneaded, smoked.

The basic process of refining: wool tea processing, screening, cutting and rolling, winnowing, picking, drying, and evenly stacking and packing.

3. Oolong tea:

The basic process of initial production: withering, cool green, green, stir-frying, rolling, baking. The basic process of refining: wool tea processing, screening, cutting and rolling, winnowing, picking, drying, and evenly stacking and packing.

4. Yellow tea:

The basic process flow of the initial production: finishing, rolling, stuffy yellow, drying yellow tea. The basic process of refining: wool tea processing, screening, cutting and rolling (except for some famous teas), winnowing, picking, drying, evenly stacking and packing.

5. White tea:

The basic process of initial production: withering, drying, white tea. The basic process of refining: wool tea processing, screening, cutting and rolling (except for some famous teas), winnowing, picking, drying, evenly stacking and packing.

6. Black tea:

The basic process flow of the initial production: good type of finishing, rolling, wadding, drying, black tea. The basic process of refining: wool tea processing, screening, cutting and rolling (except for some famous teas), winnowing, picking, drying, evenly stacking and packing.

The process of tea making is as follows:

Pluck. When picking tea, you need to use your index finger and thumb to hold the middle of the young stem between the leaves, and use the elastic force of the two fingers to pick off the tea leaves. The picking time is better from 12 noon to 3 p.m., and the picking parts of different tea leaves are also different, some pick a top bud and the first leaf next to the bud, that is, a bud and a leaf; Some are colorful.

One and two leaves, that is, one bud and two leaves, one bud and three leaves. In addition to manual harvesting of Yuxin tea, there are also single-person and double-person tea pickers. The use of mechanical tea picking is both labor-saving and fast.

Withered. The picked green tea must be evenly spread and dried in the sun, or the hot air should be used to make the green tea water moderately evapolate, reduce the moisture content of the cells, reduce its activity, and remove the semi-permeability of the cell membrane, moderately promote the activity of fresh leaf enzymes, so that the stems and leaves wilt, the color is dark green, and the grass is lost.

Stir-fry greens. Tea green withering to an appropriate extent, that is, frying green at high temperature destroys the enzyme activity in the leaves, stops the continuation of fermentation, and can further remove the stinky green smell in the fresh leaves, and the fresh leaves are also easy to roll due to the evapotranspiration of water.

Kneading. The roasted tea leaves are placed in a kneading machine (or hand-rolled) to roll and form a curly shape. Due to the kneading, some of the juice is squeezed out and adheres to the surface, so that it can easily dissolve in the tea soup when brewing.

Different teas have different degrees of rolling.

Sunburned. Sun-dried tea is an important part of the formation of oolong tea, Pu'er tea, and white tea tea quality. The kneaded tea leaves are naturally dried in the sun, which retains the organic matter and active substances in the tea to the greatest extent.

The cells on the surface of the sun-dried tea are the most porous, which is conducive to generating a lot of heat during the fermentation process.

Worrhew. Because the water content of the green tea is quite high, it will heat up after stacking, and trigger the growth of microorganisms, because of the relationship between heat and microorganisms, so that the green tea has another fermentation, the tea quality is degraded and becomes mellow, and the color is oxidized and becomes crimson, which is the so-called "Pu'er tea".

Dry. Drying is the use of a dryer to dry tea leaves with hot air, so that its water content is less than 4%, which is conducive to storage and distribution. Usually, in order to make the inside and outside drying consistent, the secondary drying method is often used to achieve it first.

Seven, eighty percent drying, then take out the moisture, and then carry out the second drying.

Squeeze. Pressing is to steam the tea soft and then press it into a block, so that the tea is called "pressed tea", in addition to being convenient for transportation and storage, the process of steaming, pressing and putting will also create another old-fashioned, rough flavor for the tea. "Steaming" to make the tea hot and damp.

Press", using the gelatinous gelatin of the tea leaves themselves to make the leaves tightly linked together. "Put", continue to press the degradation and aging of some of the previous ingredients, so that the tea quality becomes more mellow. The age of pressed tea is an important factor in determining the market price, and of course, the quality of the aging is also very important.

The process of making tea is as follows:

1. Picking. <>

Picking is to use the index finger and the finger to hold the middle of the young stem between the leaves, by the elasticity of the two fingers of the sail pants to pick off the tea, the picking time is better before 12 o'clock in the afternoon to 3 o'clock in the afternoon, the tea picking parts are not the same, then there is a single-person and double-person tea picking machine, you can use mechanical tea picking, both labor-saving and fast.

2. Sunlight withers.

The harvested tea should be spread and dried in the sun to reduce the moisture content of the cells, reduce its activity and remove the semi-permeability of the cell membrane, stir and flatten it on the porphylla.

3. Finishing. <>

Through high temperature bridging and destroying and passivating the oxidase activity in fresh leaves, the enzymatic oxidation of tea polyphenols in fresh leaves is inhibited, and part of the water in fresh leaves is evaporated, so that the tea leaves become soft, easy to roll and shape, and at the same time emit a green odor and promote the formation of good aroma.

4. Kneading. <>

It is formed by kneading to form its tight knot and curved shape, and also has an effect on the improvement of endoplasm. Kneading can tighten the tea strips, reduce the volume, destroy the leaf tissue, and transform the substance.

5. Drying. <>

The tea leaves are dried and rolled with hot air by a dryer to make the water content less than 4%, which is conducive to storage, transportation and marketing. After the tea dough is disassembled, it is spread on a bamboo sieve and placed on an iron frame, and roasted in the oven. Kneading, kneading and roasting are repeated many times.

until the shape is satisfactory. It is best to bake and dry the finished product.

The process of making tea is as follows:

1. Finishing. When making tea, it is first killed, put it into a pot and simmered at high temperature, completely destroy the activity of enzymes in fresh leaves, prevent the oxidation of polyphenols, and make a part of the grass gas in the tea emitted, thereby improving the tea aroma and facilitating the rolling. When making tea, it is first killed, put it into a pot and simmered at high temperature, completely destroy the activity of enzymes in fresh leaves, prevent the oxidation of polyphenols, and make a part of the grass gas in the tea emitted, thereby improving the tea aroma and facilitating the rolling.

2. Kneading. After the tea leaves are finished with Li Shen, they can be kneaded by hand, and the leaves are kneaded through the action of external force to make their quality lighter, and the tea rolls should be turned into strips by hand to complete the initial forming, laying a good foundation for the later frying and drying. Note that when kneading tea, you need to control the strength.

3. Withering. The kneaded tea leaves are spread on a bamboo sieve, and then placed indoors to wither naturally, so that the fresh leaves lose some of their moisture and the leaves become soft. In addition to green tea, yellow tea, and dark tea, white tea, green tea, and black tea all need to complete the withering process.

4. Stir-fry. The withered tea leaves can be stir-fried in the pot, first prepare an iron pot, pour the tea leaves, and then continue to stir-fry, the fire temperature is controlled at about 100 degrees, so that the tea leaves are heated evenly. After frying, the tea leaves are removed from the pot and poured into a bamboo sieve to cool.

5. Drying. After the tea is fried, the last step is roasting, that is, putting the tea into the roasting machine to reduce the moisture content to about 5%, making the tea more crisp. Or it can also be dried with charcoal fire, which disturbs the roasted tea leaves with a burnt aroma and fire fragrance.

Tea making process steps:Preparation tools: tea leaves, wok wok.

1. Pick fresh tea buds, clean them and dry them.

2. Heat the wok and put the tea leaves with controlled water into the wok, which can be stir-fried quickly with a spatula or hand.

3. Fry until the leaves are soft, take them out to cool, and rub the tea leaves with your hands to make them shrink.

4. Put it in the wok again and fry for 1 2 hours to darken the color of the tea, and use low heat when it is fast drying.

5. After the pot is removed, spread out outdoors to dry.

6. Put it away until it dries.

7. You can directly use it to make tea.