0 1. Pick green

Collect new buds or leaves of tea trees. Green tea and yellow tea are generally bud tea, and oolong tea is generally leaf tea. This is why the leaves of green tea are tender and those of oolong tea are mature. Excellent white tea, black tea and Pu 'er also use bud tea.

02. wither

Under certain temperature and humidity conditions, the process of spreading fresh leaves evenly, withering them and losing some water. Trapping is the only way of fermentation, which is basically carried out at the same time as fermentation. Generally, outdoor trapping and indoor trapping are combined. Generally speaking, the heavier the fermentation, the heavier the diamond modulation, so green tea does not need diamond modulation fermentation, and white tea is the representative of diamond modulation heavy tea.

03. Fix

Immobilization is the core technology of green tea. The method is to heat the picked young leaves to inhibit fermentation, so as to keep the original green color of the tea leaves and reduce the moisture in the leaves, which is convenient for further processing. High temperature will destroy the activity of enzymes in fresh leaves and inhibit the oxidation of polyphenols.

Prevent the leaves from turning red. At the same time, the original "grass flavor" of tea was removed by enzyme fixation, and the unique aroma of tea was initially produced.

04. Massage

The purpose of rolling is to break the cells of tea and release the nutrients in tea. At the same time, rolling can also help tea to form different shapes, such as needles of bamboo leaves, strips of rock tea, frozen top pills and so on. Gently twisted tea leaves are clear, and green tea is generally dug out by gently twisting; but

Heavily twisted tea leaves are deep, and black tea is generally kneaded and dug; Different oolong teas have different degrees of rolling from light to heavy.

05. Dull yellow

Stuffy yellow is the core technology of yellow tea. After tea leaves are piled up, they are wrapped in paper or covered with wet cloth and left for several minutes to several hours. The essence is that tea leaves are automatically oxidized due to the accumulation or diffusion of damp heat, and chlorophyll will be oxidized in this process.

When decomposed, the number of green cities decreases, and the colors such as lutein and carotene in leaves will appear, making tea appear yellow or yellow-green.

06. Fermentation (oxidation)

Under certain temperature and humidity conditions, polyphenols in fresh leaves are oxidized and converted into theaflavins under the promotion of enzymes. Thearubigins and others changed tea from green to red, producing a large number of aromatic substances. Fermentation makes tea form its unique color, fragrance and taste.

Dry. dry

Drying is to evaporate excess water, which makes tea stable and easier to preserve. At the same time, dry exercise is also the process of finally fixing the tea shape. Different tea leaves have different drying methods. For example, Longjing tea has been fried and rubbed dry, and white tea has been recited in the sun.

Sun drying or slow fire drying, oolong tea is mostly heated and dried separately after being twisted, while Pu 'er tea can achieve the best effect if it is exposed to the sun.

08. Shake green

"Shake Green" can be operated manually or with a wheel. The key point is to put the slightly withered tea leaves in a container and rotate them. The process of using the mechanical impact force generated during rotation to destroy the edge of leaves and promote the partial oxidation and polymerization of polyphenols contained in them to produce red edges of green leaves. Shake green makes oolong tea produce special aroma and show special quality.

09. Stacking fermentation

"Mixed pile" is a unique production step of black tea. Mud pile is to promote the rapid growth and reproduction of microorganisms in the surrounding environment on tea by accumulating tea leaves and adding water at a certain temperature. In the process of growth, they will secrete beneficial components that contribute to the change of tea composition and some small molecular substances with special flavor and health care function.

10. Smoked flowers

Smoked flower is a way to make pit scented tea, which can increase the fragrance and efficacy of smoked flower in tea. Smoked patterns and tea leaves need to match their styles and tastes. Riley flowers or roses are commonly used in green tea, and osmanthus or ginseng are commonly used in oolong tea.

1 1. Baking fire

Cultivating fire will greatly change the color effect of dry tea and tea soup menu visually. In terms of taste, the heavier the fire, the more ripe the tea; In terms of performance, the heavier the fire, the lower the coolness of tea. Generally, only a part of oolong tea is roasted, and rock tea is a typical representative of roasted tea.