There are several production processes of tea, and what are the steps of the traditional tea making

1) Withered Withered is the cool green and sun-dried green referred to in the oolong tea area. By withering and dissipating part of the water, the toughness of the leaves is improved, which is convenient for the subsequent process; At the same time, along with the process of water loss, the activity of enzymes is enhanced, and part of the grass gas is emitted, which is conducive to aroma disclosure. The particularity of oolong tea withering is different from the withering of black tea.

Black tea withering not only has a large degree of water loss, but also the withering, rolling, and fermentation processes are carried out separately, while the withering and fermentation processes of oolong tea are not separated, and the two are carried out in cooperation with each other. Through withering, the change of moisture can control the moderate transformation of the substances in the leaves to achieve a suitable degree of fermentation. There are four withering methods:

Cool green (natural withering indoors), sun-dried green (sunlight withering), baked green (heated withering), human-controlled conditions withering. (2) Green is an important process in the production of oolong tea, and the special aroma and green leaf red edging are formed in making green. The withered tea leaves are shaken in a green shaker, and the leaves collide with each other, scratching the leaf margin cells, thereby promoting enzymatic oxidation.

After shaking, the blade changes from soft to hard. After standing for a period of time, the oxidation is relatively slowed down, so that the water in the petiole veins slowly diffuses to the leaves, and the fresh leaves gradually swell, regain their elasticity, and the leaves become soft. After such a regular and familiar process of movement and stillness, a series of biochemical changes occur in the tea leaves.

The destruction of leaf margin cells, slight oxidation occurs, and the leaf edges appear red. In the ** part of the leaf, the leaf color changes from dark green to yellow-green, which is the so-called "green leaf red border"; At the same time, the evaporation and operation of water are conducive to the development of aroma and taste. (3) The endoplasm of fried green oolong tea has been basically formed in the green stage, and fried green is a turning process that connects the previous and the next, which is like the killing of green tea, mainly to inhibit the activity of enzymes in fresh leaves, control the oxidation process, prevent the leaves from continuing to turn red, and fix the quality of green formation.

Secondly, it is the volatilization and transformation of grass gas at low boiling point to form a rich tea fragrance. At the same time, part of the chlorophyll is destroyed by the action of damp heat, making the leaves yellow-green and bright. In addition, a part of the water can be volatilized, making the leaves soft and easy to roll.

4) Kneading Its effect is the same as that of green tea (5) Drying Drying can inhibit enzymatic oxidation, evaporate water and soften leaves, and play a heating role, eliminate bitterness and astringency, and promote mellow taste.

The six major types of tea in China have different production methods. Generally speaking, according to the degree of green tea fermentation, they are classified as: black tea, dark tea, green tea, yellow tea, green tea, white tea, black tea full fermentation weakened in turn, white tea is non-fermented tea; There are basically the following steps in the production process:

Withering, finishing, kneading, shaping, drying.

Finishing, doing green, frying, rolling, forming, stacking,

The traditional tea-making process is mainly divided into two steps. Step 1 – Roast tea; Step 2 – Knead the tea;

In the past, the traditional stir-fried tea was generally set up in a large iron pot, burned with firewood, and the bamboo was cut into bamboo slices to be used as a tool for stir-frying tea. Then the freshly picked tea leaves are placed in a large iron pot and stir-fried continuously. It is required that the temperature should be high when roasting tea, otherwise the tea leaves are not cooked, and the tea that is not cooked is usually red, and the tea soup brewed by the tea has a turbid feeling.

But the temperature should not be too high, otherwise the tea leaves are easy to fry. A large iron pot can fry about five or six catties of wet tea leaves at a time, and the frying process takes about 15 minutes.

Kneading tea is a very hard work, and you can't do it without a certain amount of physical strength. And kneading tea also requires skills, to ensure that the kneaded tea is soft and not scattered. Tea leaves generally need to be kneaded about three times, and each time it takes about 10 minutes.

After kneading once, you need to put the tea leaves in the pot and continue to fry. After repeating this several times, the water content of the tea leaves is completely dried. The purpose of tea drying is to sterilize, increase the shelf life, tidy up the appearance, and give full play to the aroma of tea.

Artificially made tea will be more fragrant, because there is no way to knead the tea leaves very tightly, and if the tea leaves are not wrapped so tightly, the aroma will be clearer. After frying, the tea leaves are then wrapped so that the tea leaves are finished.

Tea is rich in tea phenols, phosphocatechins, vitamin E, flavonoids and other substances. It can reduce the serum cholesterol and fibrin content in the blood vessels, thereby reducing blood lipids and softening blood vessels. Tea can also break down the toxins in certain toxins, especially the effects of nicotine on human health.

Rinsing your mouth with tea can also prevent tooth decay and is good for oral hygiene. In addition, experts have found that tea has the effect of inhibiting cell mutation and carcinogenesis, and has the effect of inhibiting the growth and spread of cancer cells, and long-term tea drinking can reduce the incidence of esophageal cancer, gastric cancer, intestinal cancer and other digestive tract tumors.

Therefore, drinking tea properly is very beneficial to health.

There are eight main steps in traditional tea making:

1. Green picking: Tea can only pick young leaves, and it is called tea green after picking.

2. Withered: Tea green should first be placed in the air to let it lose part of its moisture, and this process is called wilting.

3. Fermentation: It refers to the oxidation of the chemical components in the tea and the air, and the fermentation will make the tea aromatic.

4. Killing: Killing is to kill leaf cells with high temperature, stop fermentation and make the tea soft. It is necessary to use the process of stir-frying and steaming.

5. Rolling: After finishing, the tea leaves should be kneaded like kneading dough. Kneading includes hand kneading, machine kneading, and cloth rolling.

6. Drying: After rolling, even if the processing procedure of the tea leaves is preliminarily completed, the water must be evaporated, and this process is called drying.

7. Refining: The dried tea leaves need to be refined again before they are sold.

8. Packaging: Packaging the refined tea leaves will become the finished products for sale.

Picking, withering, fermenting, killing, rolling, drying, and making tea in this way tastes very good.

The tea leaves should be picked, rinsed with water, exposed to the sun, exposed to a dry state, and then you can make tea and drink. Pay attention to the temperature when making tea.

Picking, fermenting, killing, rolling, drying, and making are all very traditional production methods.

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.

1. Tea picking, starting from the time when the tea grows out of the tea core, picking tea is divided into tea cores, one leaf, two leaves, coarse tea. We only pick the tea cores there, and we don't pick the leaves.

2. Roast tea, fry the tea leaves picked during the day before dark, and the taste will change when you do it the next day, and take out the tea leaves when they are a little bit baked.

3. Stir-fry the tea, just fry it dry over medium heat, which will use a little strength to fry the tea leaves half-dry.

4. Stir-fry, stir-fry the semi-dry tea over low heat, the fire can not be big, and it cannot be rushed.

In the process of roasting tea, we must pay attention to the heat, and the stir-fried tea leaves should be uniform and cannot be stopped. Otherwise, it won't taste good when it comes out.

When we stay in the sweetness and fragrance of tea, in addition to admiration and fascination, can we accurately and truly feel the hard work and joy of tea farmers?

Starting from the green tea trees in the mountains, the production of a good tea has poured into the efforts of tea farmers. We are here to describe in detail every process and step of making tea, and not everyone has to become a master of tea making. It's just that from now on, we should not only envy the beautiful scene of the tea picking era and the moving sound of the love songs of tea picking in the mountains, right?

Manufacture of tea. Tea is an essential drink for people. The manufacturing and processing of tea is affected by many factors such as human environment, cultural background, geographical environment, varieties, consumer habits, etc., and is diverse and complex. Therefore, to discuss the process of tea manufacturing, it must contain multiple perspectives, such as market, origin, cultivar, shape, etc., but since the manufacture of tea began in China, the Chinese tea processing and fermentation process is the backbone.

The composition of tea varies according to the degree of fermentation, so tea is divided into three major categories in terms of manufacturing.

1.Non-fermented tea.

2.Semi-fermented tea.

3.Fully fermented tea.

Green tea is not fermented tea.

The manufacture of non-fermented tea is based on the principle of maintaining the freshness of natural green leaves and reproducing new greenery, and natural, fragrant, pure, and without bitterness is its highest requirement. China's high-grade green tea such as Hangzhou Longjing, and the manufacture of Biluochun in the east and west mountains of Taihu Lake, mainly by hand, a small amount of processing, after the Ming Dynasty, developed into a fixed technology, so far the manufacture of green tea, still out of its scope.

The production process of tea is different according to different tea varieties, and the details are as follows:

1. Green tea, process flow: finishing, rolling, drying, main quality characteristics: clear soup and green leaves.

2. Black tea, process: withering, rolling, fermentation, drying, main quality characteristics: red soup and red leaves.

3. Oolong tea, process: withering, making green, frying green, kneading, drying, main quality characteristics: green leaves and red borders.

4. Yellow tea, process: finishing, rolling, stuffy yellow, drying, main quality characteristics: yellow soup and yellow leaves.

5. Black tea, process flow: finishing, rolling, drying, main quality characteristics: orange and yellow soup color, mellow and taste.

6. White tea, process flow: withering and drying, main quality characteristics: the soup is bright in color, fresh and sweet in taste.

The withered tea leaves are spread on the bamboo sieve and placed indoors to wither naturally, so that the leaf quality changes from hard to soft, and the leaf color changes from bright green to dark green, with the purpose of removing the water of the tea. Kneading the tea leaves into strips by hand to deform them, requiring the soft nature of the rolled leaves to be good, and the force is easy to deform; Good toughness, deformation without breaking; It has good plasticity, and it is not easy to return to its original shape after being deformed by force. Fermentation is mainly used for black tea, which is essentially the enzymatic effect of polyphenolic compounds caused by the damage of fresh leaf cell tissues, and produces a series of oxidation, polymerization and condensation of substances contained in fresh leaves to form colored substances, such as theaflavins and thearubigins.

Article**3 The main production process of making green tea has three ways: sieving green, shaking green, and making green by hand. The main purpose is to make the leaf edge collide with other leaves, destroy the leaf edge cells, polyphenolic compounds due to enzymatic oxidation or automatic oxidation, the leaf edge appears reddish-brown, and the leaf cells are not destroyed, part of the appearance of green, so it is called green tea. Wudui (Wudui and Stuffy Yellow) Wudui is the main production process of black tea, the sun-dried green hair tea is stacked to a certain height, and then sprinkled with water, and then covered with cotton cloth, so that its internal moist heat effect, enzymatic effect, microbial fermentation, after 45-70 days, the tea soup from yellow-green to brown-red or chestnut red, the whole process is called Wudui fermentation, referred to as Wudui.

Stuffy yellow is the main production process of yellow tea, and the basic principle of Wodui is roughly the same, the stacking time is shorter than that of "Wodui", due to the damp heat caused by alcoholization, polyphenol oxidase does not work, and the degree of fermentation does not exceed 10. Drying is the final step in the tea-making process, with the aim of causing the tea leaves to lose most of their moisture. In addition to removing water to facilitate storage and long-term drinking, it can also form the unique color, aroma, taste and shape of tea on the basis of the previous processes.

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.