Introduction to the technological process of Oriental Beauty Tea how to distinguish the difference between stir-fried tea and baked tea

sun withering

After picking, the tea leaves are scattered all over the ground in natural sunlight. It's called sun wither. Usually cloudy weather is ideal to avoid excessive damage to the tea leaves. If the weather continues to be fine, cover the tea leaves with a black cloth to block out the strong sunlight. With the sunlight, the moisture inside the tea leaves is evaporated, triggering fermentation moderately. The tea leaves will gradually release a fresh aroma.

indoor withering

The fermentation method of oolong tea is completely different from black tea. After sun drying, the tea leaves are transported to the factory and spread on sheets. The tea leaves used in spring Oriental Beauty have only one bud and two leaves, unlike ordinary mountain oolong tea, which requires 4 - 5 leaves. In the process of making "Beauty of Spring," because the moisture content of tea leaves is generally higher than that of ordinary mountain tea, the withering process of Oriental Beauty takes longer. Its withering period is longer, accelerating the hydrolysis and oxidation process, thus producing the unique sweetness and taste of Oriental beauty. Then pour the tea leaves onto a bamboo tray. This agitation and churning causes friction, which causes the tea to start fermenting. Then put the tray on the shelf and repeat the process several times. This is called fermentation. When tea leaves are bruised, oxidases mediate the oxidation of tea leaves. Oriental Beauty fermented longer than ordinary oolong tea. Because the tea leaves are soft and brittle, the preparation process is very gentle. Once the master tea maker finds that fermentation is sufficient, the tea leaves are sent for heat treatment to prevent further fermentation. If it is not done quickly, the tea leaves will continue to ferment and eventually turn into black tea.

The number of rotations and fermentation time are judged according to the moisture content, flavor and color of the tea leaves. This decision requires first-class experienced tea making technicians, which has a great impact on the quality of tea. All technicians follow the instructions of the tea master. In order to get quality tea, we need to select an excellent tea maker.

rolling

At first, tea leaves were wrapped in cloth bags. Oriental Beauty does not carry roll bags to protect tea leaves from cracking. The intense rolling process can damage the tea leaves, resulting in bitter, astringent and impure flavors. Therefore, the traditional rolling process is carried out under moderate pressure and moderate motion. During the rolling process, the temperature of the tea drops and becomes brittle. The tea leaves are then heated in a barrel at 60-80 degrees Celsius to soften them. If pressed too hard, the tea leaves will produce a different taste; on the other hand, if it is too soft, the taste of the tea leaves will be much weaker. The same sequence repeated several times. Each parameter varies according to the moisture content of the tea leaves, etc. A skilled tea master must carefully examine the condition of the tea leaves and use the appropriate method in each process. This requires a high degree of precision and expertise.

After this rolling process is complete, the tea leaves are dried, which reduces the moisture content to 5%.