Traditional Handmade Tea Process

1. Picking Fresh Leaves: After the new shoots of the tea tree sprout, the picking time should be early in the morning, and the tea that can be sold are two young leaves and one broken leaf (black tea), and three or four leaves with yellow color (green tea).

2. Drying withered water: the picking of fresh leaves will be placed in a ventilated and dry place for drying, in order to remove the flavor of the leaves damaged by artificial harvesters.

3. Killing: Throw the fresh leaves after drying and letting dry into the pot and stir-fry until the color turns green to destroy the substance oxidase activity and prevent the oxidation reaction in the subsequent process.

4. Kneading: The picked tea leaves are put in a large basin of kneading machine or manual kneading, and gently kneaded hundreds of times, so as to evenly arrange the leaf fibers, release the tea juice, and kneaded into long or loose tea leaves.

5. Fermentation: The selected tea leaves are put into a fixed area with ventilation and maintained humidity according to the different processes of black, green, yellow, and white teas respectively, generally to the extent of about 50%, so as to make the tea naturally undergo post-fermentation.

6. Drying: the fermented tea leaves are placed under high temperature for drying (around 100 degrees), so that the yellow tea, white tea steam baking, and other types of tea generally low temperature baking (50 ~ 70 degrees).

The above tea-making steps need to be completed by experienced handmade manufacturers, who will adjust the process content of each of the above links according to the weather, climate, special tastes and other aspects of the meal.