Zhenghe white tea making process

Zhenghe white tea is a specialty of Zhenghe County, Fujian Province, and its production technology mainly includes the following steps:

1. Picking: Generally, in March-May in spring, pick the new bud tips on the top of the mountain or mountainside.

2. Shake: dry the picked fresh leaves to 80-90%, and then gently shake the lotus leaves to make their epidermis loose.

3. Rolling: put the shaken fresh leaves into a rolling machine, and repeat the steps of rolling, rolling, beating corners, and patting evenly to make tea juice appear, and then make oxidase react with polyphenols in tea to make tea show the bright color of white tea.

4. Drying: spread the twisted tea leaves, dry them to dryness of about 60% or 70% by manual and natural air drying, and then bake them in a kiln to make the white tea get a special burnt flavor.

5. Preservation: Put the sun-dried white tea in a ventilated and dry warehouse for preservation, so that it is not affected by humidity and smell.