01 Tea Picking

Tea with one heart and two leaves must use the higher-cost manual picking method. Only in this way can the maturity and quality of the tea be well controlled, which is also good for consumers. the first layer of protection.

02

Sunlight withering (drying tea leaves)

Use the heat energy of sunlight to accelerate the evaporation of water in tea leaves, reduce the water content of cells, and improve the quality of tea leaves. Indoor withering, frying and other steps.

03

Indoor withering (water leakage)

Following sunlight withering and indoor withering, the water in the leaves continues to evaporate, causing damage to the tea edge cells, which may cause It helps air enter the mesophyll cells, removing the bitterness and grassy taste in the tea, and the water in the tea leaves can also be evened out.

04

Stir the tea leaves (Langcha)

Turn the tea leaves and shake slightly at the same time. The purpose is to carry out partial fermentation. At this stage, the tea leaves are fragrant and mellow. The key is the degree.

05

Fried Jing Jing (Killed Jing Jing)

Use high heat to rapidly destroy the activity of oxidative enzymes in tea leaves to maintain the aroma produced by the tea leaves during the fermentation process and freshness, and inhibit the tea from continuing to ferment. The tea leaves must be fried thoroughly to make the aroma strong and the tea water clear; if the tea leaves are not fully cooked, the finished tea will have a grass green smell. If it is accidentally fried, the tea soup will have a burnt smell.

06

Rolling

After killing the tea leaves, they become soft, but still in the shape of flakes. They must be rolled into perfect balls by external force to fit the shape. Beautiful and reduces the volume of finished tea products. During the rolling process, part of the juice flows out and adheres to the surface of the tea leaves. When brewing, it can be easily dissolved in the tea soup and enhance the taste of the tea soup.

07

Inspect branches

Remove the bad and retain the good to improve the quality of tea.

08

Drying

The tea leaves are rolled and dried, which needs to be repeated several times. Through the drying process, the water content of the tea leaves is reduced and needs to be controlled to 3~4 to facilitate the preservation of the tea leaves. After high-temperature drying, the enzyme activity is stopped, the quality of the tea is stabilized, and the five characteristics of tea are revealed: aroma, sweetness, sweetness, rhyme, and beauty.