Tieguanyin processing technological process

1. Tea selection: Choose high-quality Tieguanyin raw tea with sweet-scented osmanthus and obvious fruit fragrance.

2. Spreading: Put the picked tea leaves on a hard floor to dry, and let them ferment naturally for 15- 18 hours, so as to reduce the water content of the tea leaves to be uniform inside and outside.

3. Green cleaning: After the tea is fermented to a certain extent, the tea fungus is destroyed by heating, and then fried.

4. Twisting: The washed tea leaves will be twisted to form a layer of plush on the surface of the tea leaves to promote its baking process.

5. Fermentation: Before drying, keep the tea at the appropriate temperature and humidity of 1-2 hours to ensure that the tea has excellent floral fragrance.

6. Baking: respectively bake new tea and old tea at high temperature, and strictly control the time and temperature.

7. Classification: classify according to the quality of tea, and screen out high-quality Tieguanyin tea. At the same time, tea will be packaged in different grades according to different market demands.

8. Packaging: Choose a professional tea packaging machine to seal and package the tea to keep the freshness and taste of the tea.

9. Storage: Store in a dry and ventilated place to avoid moisture or odor.