Introduction to the process and technology of making tea What is the process and technology of making tea?

1. Picking is to hold the middle part of the young stem between leaves with your index finger and thumb, and pick tea by the elasticity of your two fingers. The picking time is better from noon to 3 pm, and different tea picking parts are different. There are also single-person and double-person tea pickers, which can pick tea mechanically, which is labor-saving and fast.

2. When the sun withers, the picked tea leaves must be spread out in the sun to reduce the water content of cells, reduce their activity and remove the semi-permeability of cell membranes, and then spread out on the mat after stirring.

3. Deactivation is to destroy and passivate the oxidase activity in fresh leaves at high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of water in fresh leaves, make tea soft, facilitate rolling and molding, and at the same time emit green odor and promote the formation of good aroma.

4. Kneading forms a tight and curved shape through kneading, which also affects the improvement of internal quality. Kneading can tighten the tea strips, reduce the volume, destroy the leaf tissue and change the substance.

5. Drying is to dry the twisted tea with hot air with a dryer, so that its water content is lower than 4%, which is beneficial to storage, transportation and marketing.